Pull Apart Cheesebread

By Anita
  • Cook: 150 min
  • Servings: 6


  • 600 g flour (plus extra for rolling)
  • 400 ml milk
  • 1 egg
  • 2 tsp dry yeast
  • 1 tsp salt
  • 2 tbsp olive oil
  • 75 g Apetina® Rucola & pesto cream cheese
  • 100 g Apetina® Mozzarella


For variation, use other cream cheese flavours and add fresh herbs. Slice and freeze any leftovers can and simply toast them the next time you serve soup.

A delicious cheesy bread loaf with both cream cheese and mozzerella, inside and on the top. Serve fresh from the oven and let your guests dig in.

Heat the milk until it is warm to the touch. Combine the milk, flour, yeast, egg, salt and olive oil in a bowl until smooth. It is a good idea to use a food processor or mixer. Cover the dough and leave it to rise in a warm place for 1 hour.

Pour the dough out onto a floured surface and roll into a rectangle of approx. 30 x 60 cm. Cut the dough lengthwise into three strips and cut each strip across until you have 18 squares. Spread each square with cream cheese and sprinkle with grated cheese. Stack the squares in layers of three and place in a loaf tin lined with baking parchment. Cover with a cloth and leave to rise again for approx. 20 min.

Preheat the oven to 200°C on the upper and lower heat setting and bake the bread on the bottom rack for 35-40 min. until done. Check the bread for doneness by knocking on the bottom. It if sounds hollow, it’s done. To keep the cheese on top from burning, cover the bread with some baking parchment while it bakes. Cool the bread on a rack and let rest for 15 minutes before serving.


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