Cheese Pull Apart Bread – Ideal for bread and cheese lovers

Delicious, Cheesebread to tear off – Cheese Pull Apart Bread

So a cheese pull apart bread can do very well with a BBQ celebration, but it also tastes great on a night out with friends. Who loves fresh bread and cheese can schedule it as dinner, without any other side dishes.

It is a little chubby to provide the whole filling in the bread, but when it comes out of the oven you realize very quickly that the effort was worthwhile. Who don’t like to bake bread by himself, can buy any. So you saved a lot of time. But try the cheese pull apart bread, so tasty.

Cheese Pull Apart Bread - Ideal for bread and cheese lovers

This is still very tasty even without home-made bread!
Menüfolge Bread/Bun, Side Dish
Zubereitungszeit 1 Stunde
Kochzeit 1 Stunde 10 Minuten
Gesamtzeit 2 Stunden 12 Minuten
Portionen 4 Portions


For the Bread:

  • 300 g Flour
  • 100 g Rye Flour - Type 1150
  • 1 Tsp. Salt
  • 1 Tsp. Sugar
  • 225 ml Water - lukewarm
  • 1 Tbsp. olive oil
  • 20 g Yeast - fresh

For the Filling:

  • 100 g bacon
  • 50 g Butter
  • 20 ml olive oil
  • 1 Clove garlic
  • 5 Stalks Parsley
  • 100 g Cream Cheese
  • 150 g Cheddar - grated
  • 150 g Mountain Cheese - grated
  • Salt
  • Pepper



  1. Weight wheat and rye flour in a bowl and mix with salt and sugar.
  2. Add water, 1 tablespoon olive oil and the yeast and knead slowly with the dough hook for about 2 minutes. With the fastest speed knead for about 5 minutes until a smooth dough is formed. Cover the dough with a towel and let rise for 15-20 minutes in a warm place .
  3. Put the dough on a floured surface and form to a slightly elongated loaf. Set loaf on a baking sheet with parchment paper and let rise again for about 10 minutes covered.
  4. Bake the bread in a preheated oven at 175°C for about 40 minutes. Remove and let cool completely.


  1. Omit the bacon in a pan until its crispy. Remove and drain on some kitchen paper and leave to cool.
  2. Melt the butter in a small saucepan and stir in the olive oil. Peel garlic and chop finely. Wash the parsley, pluck leaves and chop finely. Cut the bacon into small pieces.
  3. Mix cream cheese, garlic, parsley, bacon, cheddar cheese and mountain together.
  4. Cut the bread lengthwise and crosswise into slices. But do not cut all the way to the ground, so it still holds together.
  5. Distribute the butter-oil mixture with a brush on the cut surfaces. Now spread the cheese mixture into the cuts.
  6. Wrap the bread in aluminum foil and bake at 175°C for about 20 minutes. Now remove the aluminum foil on the surface and bake another 10 minutes.
  7. Take the bread from the oven, remove foil completely and still enjoy warm.

Fluffy potato rolls with cheese

Potato rolls, perfectly for barbecue or just plain.

This weekend there was again time for something from yeast dough. The special is only that I have not done anything sweet this time and I present a totally delicious recipe for potato rolls now.

The rolls are totally airy and especially tasty. The whole course fits perfectly with a nice barbecue or just a fresh lettuce. The next day they are still super juicy. Who wants all have something aromatic, can refine the dough with a few chopped herbs.

I myself was more than pleasantly surprised by these rolls. I have certainly not made them the last time.

Fluffy potato rolls with cheese

Who can make a yeast dough, can make this delicious bun. Perfect for grilling or just plain. Give it a try.
Menüfolge Bread/Bun
Zubereitungszeit 20 Minuten
Kochzeit 20 Minuten
Gesamtzeit 41 Minuten
Portionen 12 Pieces


  • 300 g Potatoes
  • 50 ml Milk
  • 325 g Flour
  • 15 g Yeast - fresh
  • 25 g Sugar
  • 1/2 Tsp. Salt
  • 25 g Butter - softened
  • 1 Pcs. Egg
  • 100 g Cheddar - grated


  1. Peel the potatoes, cut them into pieces and boil in salted water.
  2. Drain the Potatoes and mash with the milk to a puree. Let puree cool for about 5 minutes.
  3. Scale 250 g of flour, yeast, sugar and salt in a bowl. Add Butter, egg and potatoes and knead with the dough hook at slow speed for about 3 minutes. At the highest level knead further 5 minutes. Let it rest covered about 20 minutes in a warm place.
  4. Put in the rest of flour and knead at medium speed. Let rise covered another 15 minutes.
  5. Divide the dough into 12 equal pieces and form into round buns. Set rolls in a greased springform pan (26 cm Ø) and let it rest for 10 - 20 minutes. So they fill the form well.
  6. Carefully brush rolls with a little milk and sprinkle with the cheese. Bake in preheated oven at 220°C (top/bottom heat) 15 - 20 minutes. Removing and enjoy it, best lukewarm.