Italian Cheese Bread
Submitted by capper
Italian cheese bread bakes a yeasted dough with grated provolone, garlic butter, and parmesan into two pull-apart loaves. Crackly tops, soft interior, perfect for a pasta night.
YIELD
2 loavesPREP
15 minCOOK
45 minREADY
3 hrsThis Italian cheese bread is a pull-apart loaf in disguise. Provolone melts right into the dough so every torn-off piece carries a faint elastic stretch, while a garlic butter brush on the pan adds sizzle to the crust. Parmesan sprinkled on top finishes the loaf with a salty, nutty crackle.
The two-stage cheese strategy is what makes this work. Provolone inside the dough provides chew and richness; parmesan outside gives you that golden crust without overwhelming the bread. Skip either and the loaf falls flat.
Forming six pieces around the rim with one in the center is the old-school pull-apart shape. As the dough rises a second time, the pieces fuse just enough to bake as one loaf, but tear apart cleanly at the table.
Keep an eye on the water-and-parmesan glaze. The water lets the cheese stick; without it the parmesan slides right off after baking.
Pro Tips
- Make sure your milk is lukewarm, not hot. Too warm and you kill the yeast; too cold and it won’t activate.
- Knead until the dough springs back from a finger poke. Underkneading gives a dense loaf.
- Use a dough thermometer if you have one. The internal temperature should hit 200°F (93°C) when fully baked.
- Cool 15 minutes before pulling apart. The cheese inside needs time to set.
Variations
- Mix in two teaspoons of Italian herbs (oregano, basil, thyme) for a more pronounced Italian flavor.
- Swap provolone for mozzarella for a stretchier, milder cheese pull.
- Brush the finished loaves with a bit more garlic butter while still warm for a richer crust.
Ingredients
Directions
Combine the milk, sugar and salt in a small saucepan and heat until lukewarm.
Dissolve the yeast in a large bowl. When the yeast is bubbly, stir in the milk mixture.
Add about 5 cups flour and the provolone and stir to blend well.
Beat in enough of the remaining flour to make a soft dough.
On a floured board, knead until smooth and elastic.
Grease a large bowl and set the dough in it, turning to grease the top.
Let rise iin a warm, draft-free place until doubled in bulk, about 1 hour.
Combine the melted butter with the crushed garlic and brush the mixture inside two 10 inch round baking pans.
Punch dough down and knead 1 minute, then divide dough in half.
Divide each half into 7 equal pieces.
Line the rim of one greased baking pan with 6 of the pieces and place the remaining piece in the center.
Repeat to fill remaining baking pan. Let rise again until doubled in bulk, about 45 minutes.
Brush tops with water and sprinkle with parmesan.
Bake in a 375℉ (190℃) F oven for 45 minutes, or until done.
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