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Cheese & herb pull apart bread


  • Put the yeast with ½ cup warm water and the sugar in a bowl. Stir well and leave in a warm spot for about 10 mins until bubbles appear on the surface.
  • Sift 500 gm flour into another bowl and add the salt.
  • Then make a well in the centre and pour in the yeast mixture with up to 1 cup warm water. Mix with your hands and knead until a soft, smooth dough is formed, adding a little more flour if needed.
  • Remove the dough, lightly spray the bowl with oil and return the dough. Cover with plastic wrap and set aside in a warm spot again for about 45-60 mins until doubled in size.
  • When ready, punch down the dough on a lightly floured surface and knead for 1 min. Then halve the dough, roll it out and shape each piece into 10 flat discs about 6 cm in diameter.
  • Combine the fresh herbs with the grated cheese. Then put about 2 tbsp of the mixture onto each piece of dough and put one on top of the other, finishing with a piece of dough. Spray a bread tin with oil and press in the bread. Then loosely cover with plastic wrap and place in a warm spot for about 30 mins until well risen.
  • Preheat oven to 200°C fan forced (220°C normal).
  • Remove the plastic from the tin, brush the top of the bread with a little milk and cook in the oven for about 30-40 mins until golden and it sounds hollow when the bottom is tapped.
  • Remove and allow to cool a little, before serving with good butter on the side.
  • from "The Essential Baking Cookbook"


  • 7 gm dried yeast
  • 1½ cups warm water
  • 1 tspn sugar
  • 500 gm+ plain flour
  • 1½ tspn salt
  • olive oil spray
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh basil
  • 1 tspn chopped fresh thyme
  • 60 gm grated tasty cheese
  • milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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