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Crunchy Cheese and Herb Pull-apart Bread

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“Yummy pull-apart bread that was part of a county fair baking competition. It is baked in an angel pan and is delicious sliced and toasted. Slice it thin and use it for sandwiches. I make a double batch and slice it and freeze it with 2 slices to a baggie. Then take it out and thaw it and toast it. It won't stay in our house.”
2hrs 45mins
1 loaf

Ingredients Nutrition


  1. In a large bowl, combine water, sugar, yeast, oil and l cup of flour.
  2. Let stand 5 minute until yeast if frothy.
  3. Stir in salt and rest of flour, 1/2 cup at a time until mixture begins to pull away from the bowl sides.
  4. Turn onto a floured surface and knead 5-8 minutes (or 100 times), adding a little flour when needed so dough won't stick to the counter.
  5. Place dough in a well-oiled bowl, turning to coat all sides.
  6. Cover and let rise till double.
  7. Combine seasoning in a small bowl.
  8. Put olive oil in another small bowl.
  9. When dough has risen, punch down.
  10. Spray an angel pan with non-stick vegetable spray.
  11. Cut or pull off dough about the size of a large walnut.
  12. Roll pieces into a ball and dip in the olive oil.
  13. Roll in seasoning mixture.
  14. Place side by side in pan, making layers as needed.
  15. Set aside and allow to rise till dough reaches the top of the pan.
  16. Preheat oven to 400 degrees while the loaf is rising.
  17. When risen, bake for approximately 35-45 minute or till top is golden.
  18. Turn out on a cooling rack.
  19. Makes one loaf the size of an angel pan.
  20. Slice and toast if desired with butter.

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