Pull-apart Bread and the "don't-have-to" Method.




Introduction: Pull-apart Bread and the "don't-have-to" Method.

One of the great pull-apart bread recipes is here: Cheese Garlic Crack Bread

But, I don't have to follow a recipe to make a great pull-apart bread. I'll show you how I like to enjoy a store-bought loaf.


  • Loaf of Unsliced Bread - the main ingredient
  • Butter - the physics
  • Shredded Cheese - your favorite cheese(s)
  • Garlic Powder - optional
  • A Dried Green Herb - whatever you like
  • Bread Knife
  • Butter Knife
  • Mixing Bowl
  • Mixing Utensil or Clean Hands
  • Clean Work Surface
  • Aluminum Foil
  • Cookie Sheet
  • Oven or Toaster Oven - preheat to 350°

Step 1: Get a Crusty Loaf of Bread.

I just find what's fresh and available and even if that is the $1.00 French bread, I know I can do something amazing with it. Sure, Sourdough, is better in flavor and texture, but bakeries tend to run low on the good stuff late in the afternoons. And if I'm adding cheese, who cares what kind of loaf I use!

Step 2: Preheat Your Oven to 350°.

Step 3: Gather Your Other Ingredients and Tools.

I like to make sure I have everything readily at hand, but you don't have to!

Note/opinion: Reynolds Wrap is worth the extra money. And it's proudly made in the U.S.A.

Step 4: Slice the Bread.

I like to slice the loaf on an angle and in varying thicknesses. Since I will probably be sharing, this creates different-sized pieces for different appetites. You can slice your bread however you want. You don't even have to use a cutting board. Just make sure you don't cut through the bottom of the loaf!

Step 5: Mix the Cheese(s) With Seasonings.

Toss the shredded cheese with seasonings.

I like to use Mozzarella for the stringy texture and meltiness. (Spell check just informed me that pully-ness isn't a word.) Sometimes I add Parmesan or a shredded blend. Today, I'll use garlic powder and oregano. This mixture is entirely up to you. Keeping in mind that I can always add but can't subtract, I'll try 1/4t. garlic powder and 1t. herb.

Note: If you're using a store-bought pre-shredded cheese, there may be an anti-caking agent added to the cheese which can make the seasonings fall down to the bottom of the mixing bowl. In this case, don't mix your seasonings with the cheese. Just sprinkle the seasonings evenly into the bread.

Step 6: Stuff the Bread.

Pack the slices with your shredded cheese mixture.

Step 7: Butter the Bread.

Now that the loaf is full of cheese, spread the butter on one side of each slice. The reason for buttering one side is in the baking. I want the cheese to stick to the bread, and it will if I only butter one side.

Spread a thin layer of butter on the top of the loaf. If you're using melted butter, just drizzle it on evenly.

Step 8: Wrap Your Loaf With Foil and Place on Baking Sheet.

Wrap the bread in the aluminum foil. Tighten the ends of the foil to squish the cuts together.

If you want to know how to create a foil seam, check out this instructable:

I wanted to insert a link to the How to Fold a Foil Seam Instructable, but to my surprise, I searched the site and didn't find anything on the subject! I guess this will be next on my instructable-to-do list!

If you don't know how to make the seam, don't worry! Just smoosh the foil around the bread tightly and it will be fine!

Step 9: Bake in the Center of Oven for 20 Minutes.

Wait for your oven to fully preheat before carefully placing the sheet on the center rack. I don't have a cookie sheet so I used my pizza pan. You don't have to use a cookie sheet.

Step 10: Carefully Unwrap the Bread and Bake About 5 Minutes More or Until Crisp.

Step 11: Share and Enjoy.

Carefully remove bread from the oven.

It's recommended to share with friends or family, but you don't have to!

Step 12:

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