Cheesy Herb Pull-Apart Bread (with Corn)
Ingredients
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 ¼ tsp (1 packet) instant yeast
- 1 cup warm milk
- 2 tbsp butter (melted)
- 1 egg
- 1 cup shredded cheese (cheddar or mozzarella)
- ½ cup corn kernels (fresh, frozen, or canned)
- 2 tbsp chopped fresh parsley (or dried herbs)
- 2 cloves garlic (minced)
- 2 tbsp butter (for brushing)
Instructions
- Make the dough
In a bowl, mix flour, sugar, salt, and yeast. Add warm milk, melted butter, and egg. Knead until smooth (8–10 minutes). - First rise
Cover and let rise in a warm place for 1 hour, or until doubled. - Prepare filling
Mix cheese, corn, garlic, and herbs in a bowl. - Shape the bread
Roll dough into a rectangle. Spread filling evenly. Cut into strips, stack, and place into a greased loaf pan. - Second rise
Let it rise again for 30–40 minutes. - Bake
Bake at 350°F (175°C) for 30–35 minutes, until golden brown. - Finish
Brush with melted butter and sprinkle extra herbs.
Q&A
Q: Can I use different cheese?
A: Yes! Mozzarella, cheddar, Monterey Jack, or even a mix works great.
Q: Can I skip the corn?
A: Absolutely. You can replace it with cooked bacon, jalapeños, or keep it plain cheese.
Q: What if I don’t have fresh herbs?
A: Use dried herbs like oregano, parsley, or Italian seasoning (use less since they’re stronger).
Q: How do I know it’s done baking?
A: The top should be golden brown, and it should sound hollow when tapped.
Q: Can I make it ahead of time?
A: Yes. Assemble it, refrigerate overnight, then let it come to room temperature before baking.
Q: How do I store leftovers?
A: Keep in an airtight container at room temp for 1–2 days or refrigerate up to 5 days
