Pin It I pulled this bread out of the oven on a rainy Saturday when friends showed up unexpectedly. The smell alone made everyone gather in the kitchen before I could even set it down. Watching them pull apart the golden, cheese-stuffed pieces while still standing at the counter told me everything I needed to know. It disappeared in minutes, and someone asked if I had another loaf hidden somewhere. I didn't, but I've kept sourdough in the freezer ever since.
The first time I made this, I was hosting a game night and needed something fast that wouldn't leave me stuck in the kitchen. I underestimated how quickly it would vanish. People kept reaching for more pieces between card hands, and by the time we finished the first round, the bread was gone. Someone joked that we should have played for slices instead of points. Now I always make two loaves if there are more than four people coming over.
Ingredients
- Large round sourdough loaf: The thick crust holds its shape when you cut and stuff it, and the tangy flavor balances the richness of the butter and cheese.
- Unsalted butter: Softened butter spreads easily into all the cuts without tearing the bread, and you control the salt level yourself.
- Garlic cloves: Fresh minced garlic gives a sharp, aromatic punch that mellows and sweetens as it bakes.
- Fresh parsley: Adds a bright green color and a hint of freshness that cuts through the heaviness of melted cheese.
- Fresh chives: Optional but worth it for a mild oniony note that complements the garlic without overpowering it.
- Mozzarella cheese: Melts into long, stretchy strands that make every pull feel indulgent.
- Cheddar cheese: Brings sharp, tangy flavor and a bit of color to the melted mix.
- Parmesan cheese: Adds a salty, nutty layer that crisps up beautifully on the exposed edges.
Instructions
- Prep the Oven:
- Set it to 180°C and line your tray with parchment so cleanup is quick. The paper also keeps the bottom from getting too dark while the cheese melts.
- Score the Loaf:
- Cut diagonal lines about 2 cm apart, stopping just before the bottom crust so the loaf stays intact. Rotate and cut again to form a crosshatch, creating pockets for butter and cheese.
- Make the Garlic Butter:
- Mash together softened butter, minced garlic, chopped parsley, chives, salt, and pepper until it looks like a fragrant paste. The herbs should be evenly distributed so every bite has flavor.
- Stuff with Butter:
- Gently pry open each cut and spread or brush the garlic mixture deep into the crevices. Don't be shy, the bread soaks it all up.
- Add the Cheese:
- Tuck shredded mozzarella, cheddar, and grated Parmesan into the cuts, pressing gently so it stays in place. Try to get cheese into every opening for consistent gooeyness.
- Bake Covered:
- Wrap the loaf loosely in foil and bake for 15 minutes. The foil traps steam, keeping the bread soft inside while the cheese melts.
- Finish Uncovered:
- Remove the foil and bake another 8 to 10 minutes until the top is golden and the cheese bubbles. The exposed edges get crispy and a little caramelized.
- Serve Hot:
- Let it cool for a minute so no one burns their fingers, then set it out and let people pull apart pieces. It's best when the cheese is still stretchy and warm.
Pin It I once brought this to a potluck where everyone else made salads and grilled vegetables. I felt a little guilty setting down something so indulgent until I saw how fast it disappeared. A neighbor asked for the recipe before she even finished her first piece. That moment reminded me that sometimes the simplest, cheesiest thing is exactly what people want, and there's no shame in that.
Choosing Your Bread
A round sourdough works best because the thick crust holds up to stuffing and the interior has an open crumb that absorbs butter without getting soggy. If you can't find sourdough, a boule or Italian round loaf will do, just make sure it has a sturdy crust. Avoid soft sandwich loaves, they collapse when you cut and stuff them. Day-old bread is actually ideal because it's firmer and less likely to tear when you work with it. I've even frozen leftover bakery bread specifically to use for this later.
Cheese Combinations
Mozzarella gives you the stretch, cheddar adds sharpness, and Parmesan brings salt and nuttiness, but you can swap them based on what you have. Gruyère makes it richer and a bit fancy, Monterey Jack keeps it mild and creamy. I've used fontina when I wanted something earthy, and provolone when I craved a little smoke. Just aim for a mix of melty and flavorful cheeses so you get texture and taste in every pull. Pre-shredded works fine, but freshly grated melts smoother and doesn't have the anti-caking coating that can make it grainy.
Make-Ahead and Storage
You can prep the whole loaf, stuffed and wrapped in foil, up to 4 hours ahead and keep it in the fridge until you're ready to bake. Just add a few extra minutes to the covered bake time since it will start cold. Leftovers can be wrapped in foil and reheated in a 160°C oven for about 10 minutes, but the cheese won't be as stretchy the second time. I've also frozen unbaked stuffed loaves, then baked them straight from frozen by adding 10 minutes under foil and checking for doneness.
- Assemble early in the day and bake fresh when guests arrive for maximum impact.
- Reheat leftovers in the oven, not the microwave, to keep the crust from getting rubbery.
- Freeze individual pulled-apart pieces for quick snacks later, they thaw and crisp up nicely in a hot oven.
Pin It This bread turns any casual gathering into something people remember, not because it's complicated, but because it's warm, cheesy, and meant to be shared. Make it once and it'll become your go-to when you want to feed people something that feels generous without much effort.
Recipe FAQs
- → What type of bread works best?
A large round sourdough loaf is ideal for its crusty texture and sturdy crumb that holds the fillings well.
- → Can I use different cheeses?
Yes, Gruyère or Monterey Jack can be substituted for a varied flavor profile while maintaining meltiness.
- → How should the bread be cut?
Use a serrated knife to slice diagonally about 2 cm apart, creating a crosshatch pattern without cutting through the base.
- → What herbs enhance the garlic butter?
Fresh parsley and chives add aromatic freshness, complementing the rich garlic and butter blend.
- → How to know when it's done baking?
The loaf is ready once the cheese is bubbly and the top turns a golden brown color.
- → Can leftovers be reheated?
Yes, reheating in the oven helps restore the crispy texture and melty cheese.