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Cheddar Pull-Apart Bread

As a retired chef, I know how homemade bread rounds out a meal. These crusty savory loaves have a wonderful cheese, onion and celery seed topping that makes them memorable.
  • Total Time
    Prep: 30 min. + rising Bake: 30 min. + cooling
  • Makes
    2 loaves


  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon sugar
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons ground mustard
  • 1 teaspoon salt
  • 1-1/2 cups warm whole milk (110° to 115°)
  • 6 to 6-1/2 cups all-purpose flour
  • 3/4 cup warm water (110° to 115°)
  • 1/2 cup dried minced onion
  • 1 cup shredded cheddar cheese
  • 2 teaspoons celery seed
  • 1 large egg, beaten


  • In a large bowl, dissolve yeast and sugar in water; let stand for 10 minutes. Add mustard and salt; beat until smooth. Add milk and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  • Punch dough down and divide into fourths. Divide each portion into eight balls; place eight balls each in two greased 9x5-in. loaf pans.
  • For topping, combine water and onion; let stand for 5 minutes. Add cheese and celery seed. Sprinkle half over dough in pans. Top with remaining dough balls and topping. Cover and let rise in a warm place until doubled, about 1 hour.
  • Brush tops with egg. Bake at 375° for 30-35 minutes or until golden brown. Cool in pans for 10 minutes; remove from pan to wire rack to cool completely.
Nutrition Facts
1 slice: 116 calories, 2g fat (1g saturated fat), 12mg cholesterol, 104mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 4g protein.

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