If you tried and liked my brown sugar pull-apart bread, like Cupcakes and Cashmere’s Emily Schuman, and even if you didn’t, you should take this recipe for a spin. It’s similar in style but savory instead of sweet, and delicious as an afternoon or happy hour treat. I am almost positive you will like love it.
This pull-apart bread brings together two of my favorite things: white wine (which is used to make the dough) and cheese (which is layered in between). A dash of mustard powder and smoked paprika adds just the right amount of spice to the filling.
Once the loaf emerges from the oven, you will want to dig right in. And you can! This pull-apart bread is best served warm and toasty. Just be careful not to burn your fingers as you tear off a piece or three!
Recipe adapted from Smitten Kitchen.
- ⅓ + ¼ cup white wine
- 2¼ teaspoons active dry yeast
- 2 tablespoons sugar, divided
- 4 tablespoons unsalted butter, melted
- 2¾ cups all-purpose flour
- 1 teaspoon sea salt
- 2 eggs
- 3 tablespoon unsalted butter, room temperature
- 1 tablespoon grainy Dijon mustard
- dash of hot pepper sauce (such as Tabasco)
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- freshly ground black pepper, to taste
- 1 cup shredded sharp cheddar cheese
- In a large bowl, heat ⅓ cup wine until warm - about 30 seconds in the microwave should do. Add the yeast and 1 tablespoon sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
- Add the remaining wine and sugar and the rest of the dough ingredients (butter through eggs) to the yeast mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
- While the dough rises, combine the butter, Dijon mustard and hot pepper sauce in a small bowl. Set aside.
- In another bowl, combine the mustard powder, smoked paprika, salt and several grinds of black pepper. Add cheddar cheese and toss to combine. Refrigerate until ready to use.
- Grease a 9"x5" loaf pan.
- After the dough has risen, turn it out onto a lightly floured work surface. Roll out dough to a 24"x12" rectangle.
- Spread the butter mixture over the dough in an even layer. Sprinkle the cheese filling over the butter.
- Using a sharp knife or bench scraper, cut dough lengthwise into 5 equal-sized strips. Stack the strips on top of one another and cut the stack into 7 equal-sized pieces.
- Layer the dough stacks, cut sides up, neatly in the loaf pan. It helps to tilt the loaf pan a bit to keep your stacks from folding over on themselves.
- Cover loaf with a clean kitchen towel and let rise until doubled in size, about 1 hour.
- About 15 minutes before dough has finished rising, preheat oven to 350 degrees.
- Bake for 30-35 minutes until golden brown.
- Remove pan from the oven and turn out bread onto a wire rack. Serve immediately or set aside to cool.
OMG, I cannot even contain my excitement over this recipe … it looks fabulous!!
Thank you! It’s the perfect way to use up a bottle of open wine.
Mmmm…
What do you think of parmesan or gruyere cheese, and maybe some parsley flakes for color?
I bet both cheeses would work well (although Parmesan may not “melt” into the bread as well) – and I love the idea of adding fresh herbs!
Any suggestions as to the type of wine, chard?
Hi Rich! I would use whatever type of wine you like to drink – so you can enjoy a glass with the bread. I chose Pinot Grigio, one of my favorites.
Yumm!!!
This pull-apart bread looks picture perfect! I also like the wine and cheese combination. pinning!
How can you go wrong with this combo, right?