Cheesy Thyme Pull Apart Bread

This bread is too fun! And it tastes great. I was a little worried about dumping the yeast into the flour instead of mixing it with the wet ingredients to foam like I did making pizza but everything turned out fine. Did I mention that it’s fun? Every foodie should pull apart bread at least once in his/her life.

The original recipe doesn’t use thyme, that was just something I threw in because I wanted something cheesy and herby. There’s a link to a tutorial video in the post which sadly doesn’t work but no worries, it’s easy enough to make.

To make cheesy thyme pull apart bread, you’ll need:

1 1/2 cups all-purpose flour (separate 1/2 cup and set aside) plus extra for dusting

1 cup whole wheat flour

1 T sugar

1/2 t salt

2 1/4 t active dry yeast

1/3 cup milk

1/4 cup water

1/4 cup butter

2 eggs

1/4 cup butter, melted or softened (yes, that’s another 1/4 cup)

2 cups grated cheddar cheese

about 1 T fresh thyme

1. In a large mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, sugar, salt and yeast. Stir to mix well.

2. In a small saucepan over low heat, combine the milk and 1/4 cup butter until the butter is melted. When done, remove the saucepan from the stove and add water.

3. Add the butter mixture into the mixing bowl with dry ingredients. Mix well. It will look dry but it’s OK coz we still got eggs! Make sure they’re at room temperature and add them in one at a time, mixing as you go.

4. Add in the grated cheddar cheese. From here, I started mixing and kneading with my hand to get the cheese as evenly distributed as possible. Wet and sticky funz.

5. Add in the remaining 1/2 cup of all-purpose flour and knead the dough until it comes together. Original recipe uses 3/4 cup but I found that 1/2 cup was enough. Anything more than that and I feared the dough might be too dry. You can feel this out for yourself, too.

 6. Grease a large bowl with a bit of olive oil and place the dough inside. Cover with cling wrap and leave some place warm to rise for an hour.

Hello, little one!

7. An hour later, it should’ve at least doubled in size. Punch the dough. Punch it in the middle and around the sides until the dough is deflated.


8. Prepare the loaf pan by greasing with butter and lightly dusting with flour. Bring the dough to a floured rolling surface. Flour the dough and roll out into a large rectangle. I could only roll it out as big as my chopping board and when it was done, I found that it was a bit too thick. I quartered the dough and rolled out each one until they were thin enough for me. As you can see, it doesn’t have to be perfect. Brush with melted butter, sprinkle generously with grated cheddar cheese and some thyme.

9. Slice the dough horizontally. Stack the strips of dough and slice them again to make somewhat equal squares of dough. The idea is to slice them into squares that will fit into your loaf pan. They will most definitely not be perfect or equal but this actually makes for a more interesting look later.

10. Here’s an easy way to get the sliced dough into the loaf pan. Keep stacking!

11. When done, cover with cling wrap and let rise for another hour. It looks a little something like this after rising.

12. Sprinkle with more grated cheddar and thyme on top and bake in an oven preheated to 175 C/350 F for 20-30 minutes, until the top is golden brown. Mine were done in about 20 minutes.

You know you want to.

I love this bread. It’s beautiful, fun and delicious especially when it’s fresh out of the oven. It has really nice texture, too – crusty outside and soft inside. You can enjoy as is or have it with your favorite jam. You can also make it with some other herb. Rosemary, oregano, parsley even or a combination should all work well. Roasted garlic. Ham. You can even make a sweet kind with some cinnamon sugar. The possibilities are as numerous as the layers!


Fun Food Fact:  The inner part of the bread encased by the crust is called ‘crumb’.


3 replies »

    • For sandwiches, toast, and French toast, you just can’t beat a csaislc American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture. 3 cups King Arthur Unbleached All-Purpose Flour*1/2 cup milk (skim, 1%, 2% or whole, your choice)**1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil2 tablespoons sugar1 1/4 teaspoons salt1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast*For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination. Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.Baking: Bake the bread in a preheated 350b0F oven for about 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190b0F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf. All the recipes on this site are kitchen-tested and I haven’t found a failure yet. Try the Cinnamon Bread!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s