Description
A warm, buttery pull-apart loaf filled with garlic herb butter, Parmesan, and plenty of melted cheese. This quick savory bread uses baking powder and bicarbonate of soda, so no yeast or rising time is needed.
Ingredients
250g plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
1 teaspoon fine sea salt
½ tablespoon dried rosemary
A few grinds of black pepper
100g butter, diced
125ml buttermilk, or 110ml milk mixed with 1 teaspoon lemon juice
75g soft butter
2 garlic cloves, crushed
3 tablespoons chopped parsley and/or chives
20g grated Parmesan cheese
A pinch of salt
A pinch of black pepper
100g mixed grated cheese
Instructions
- Place the softened butter, crushed garlic, chopped parsley and/or chives, Parmesan, a pinch of salt, and black pepper in a small bowl. Mash together until evenly combined, then set aside.
- Preheat the oven to 180°C (350°F), or 160°C (320°F) fan. Grease and line a 900g loaf tin.
- Add the flour, baking powder, bicarbonate of soda, sea salt, rosemary, and black pepper to a food processor. Add the diced butter and pulse until the mixture resembles coarse crumbs.
- Pour in the buttermilk and pulse briefly until the dough starts to come together.
- Transfer the dough to a lightly floured work surface and knead gently just until smooth, taking care not to overwork it.
- Divide the dough into 12 approximately equal portions. Roll each portion into a ball, then flatten into a rough circle about 8–9cm wide.
- Spread a little garlic herb butter over each dough circle and sprinkle with some of the mixed grated cheese. Fold each circle in half.
- Arrange the folded dough pieces upright in the prepared loaf tin with the folded edges facing upward. Gently separate some of the layers, then spread the remaining garlic herb butter over the top and sprinkle with the remaining grated cheese.
- Cover the loaf tin with foil and bake for 35 minutes. Remove the foil and bake for another 15 minutes, or until the loaf is cooked through and the top is golden with melted, bubbling cheese.
- Cool in the tin for 10–15 minutes before removing. Serve warm.
Notes
If buttermilk is unavailable, use 110ml milk mixed with 1 teaspoon lemon juice and let it sit briefly before using.
For an extra-cheesy loaf, increase the mixed grated cheese or add extra Parmesan between the layers. Mozzarella works particularly well for a stretchy filling.
For a spicy variation, add dried chilli flakes or finely chopped fresh chilli to the garlic butter.
Parsley and chives can be replaced or combined with thyme, oregano, or basil.
Cheddar, mozzarella, Gruyère, Monterey Jack, or another good melting cheese can be used for the mixed grated cheese.
Finely chopped spring onions can be added to the filling for an onion and cheese variation.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a moderate oven until hot throughout for the best texture, or microwave individual portions in short intervals.
Individual portions can be frozen once completely cooled. Wrap well, freeze in a suitable container or bag, then thaw before reheating.
The garlic herb butter can be prepared ahead and refrigerated. Soften it before assembling the loaf, but prepare and shape the quick-bread dough shortly before baking for the best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 60 mg
