Pull-Apart Cheese Bread

How To Make Pull-Apart Cheese Bread

Serves 6 to 8

What You Need

Ingredients
1 round loaf artisan bread (16- to 20-ounce loaf)
1 1/2 to 2 cups (6 to 8 ounces) shredded cheese, like Monterey Jack, mozzarella, provolone, cheddar, or a mix
Optional mix-ins: cooked bacon or sausage, minced chives or sliced green onions, red pepper flakes, chili powder
1/4 cup unsalted butter

Equipment
Bread knife
Cutting board
Mixing bowls
Aluminum foil

Instructions

1. Preheat the oven to 350°F.
2. Slice the bread into cubes: Slice the bread horizontally and vertically into 1-inch cubes. Do not slice all the way through the loaf — leave bottom of the loaf intact with the bread pieces still attached.
3. Combine the cheese with any mix-ins: Toss the cheese and mix-ins together in a small bowl. This helps make sure the ingredients are evenly distributed when you stuff the bread.
4. Stuff the cheese into the bread: Gently stuff the cheese into the bread between the slices. Stuff between the vertical slices first, then go back and fill in the spaces between the horizontal cuts — it's a bit easier this way! It also helps to have a helper who can hold the slices apart while you stuff.
5. Pour melted butter over top: Transfer the stuffed loaf to a sheet of foil. Melt the butter in the microwave, then pour evenly over the loaf.
6. Wrap the loaf tightly in foil.
7. Bake the loaf: Bake the loaf for 20 minutes. Uncover the top and bake for another 10 minutes, until the cheese is totally melted and the top of the loaf is crispy.
8. Serve immediately: Serve the loaf while still hot from the oven.

Recipe Notes

• Make-Ahead Moment: The bread can be stuffed a few hours ahead of when you plan to serve. It will be fine on the counter for an hour, or you can refrigerate it (wrapped in foil) for a few hours. Wait to pour the butter over the top until just before you put it in the oven.
• The leftover edges make a great midnight snack — sprinkle with a little extra cheese and run it under the broiler until bubbly.