Drawing inspiration from both Eastern European dairy bread traditions and modern pull-apart techniques, this cheese and herb bread represents the perfect fusion of old-world comfort and contemporary presentation. I’ve found that this recipe creates an irresistibly fragrant loaf that’s perfect for sharing, with layers that peel away to reveal a perfect blend of herbs, cheese, and tender bread.
Preparation Overview
- Prep Time: 30 minutes
- Rising Time: 1.5 hours
- Baking Time: 35-40 minutes
- Total Time: 2 hours 45 minutes
- Servings: 8-10
- Difficulty Level: Intermediate
Ingredients
For the Dough
- 2 large eggs, room temperature
- 1 cup (200ml) kefir
- 100g (7 tablespoons) unsalted butter, melted and cooled
- 3 cups (390-400g) all-purpose flour
- ½ teaspoon fine sea salt
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
For the Savory Filling
- 1 large egg white
- 2 tablespoons sour cream
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sweet paprika
- 3 tablespoons fresh herbs, finely chopped (combination of parsley, dill, and chives)
- 200g (2 cups) semi-hard cheese, freshly grated (such as Gouda or Havarti)
Step-by-Step Instructions
1. Preparing the Enriched Dough
- Warm the kefir to lukewarm temperature (about 110°F/43°C).
- In a small bowl, combine:
- Warm kefir
- Sugar
- Active dry yeast
- Let stand for 10 minutes until foamy and fragrant.
- In a large mixing bowl, combine:
- Proofed yeast mixture
- Room temperature eggs
- Melted, cooled butter
- In a separate bowl, whisk together:
- Flour
- Salt
- Gradually add flour mixture to wet ingredients.
- Knead for 10 minutes until smooth and elastic.
- Place in a greased bowl, cover with plastic wrap.
- Let rise in a warm place for 1 hour or until doubled.
2. Creating the Filling
- In a medium bowl, whisk together:
- Egg white
- Sour cream
- Salt
- Pepper
- Paprika
- Prepare herbs and cheese:
- Finely chop fresh herbs
- Grate cheese using medium holes
- Set aside until assembly.
3. Assembly Process
- Punch down risen dough.
- Roll out on floured surface into 16×12 inch rectangle.
- Spread filling mixture evenly, leaving ½-inch border.
- Layer in order:
- Chopped herbs
- Grated cheese
- Cut dough:
- First into 2-inch wide strips
- Then into 2-inch squares
- Grease a 9×5 inch loaf pan.
- Stack squares vertically in pan.
- Cover loosely with clean kitchen towel.
- Let rise 30 minutes.
4. Baking to Perfection
- Preheat oven to 350°F (175°C).
- Bake 35-40 minutes until:
- Top is golden brown
- Internal temperature reaches 190°F (88°C)
- Cool in pan for 10 minutes.
- Remove from pan to cooling rack.
Expert Tips for Success
- Ensure all dairy ingredients are at room temperature for optimal dough development.
- Use freshly grated cheese for best melting properties.
- Don’t skip the second rise for proper texture.
- Rotate pan halfway through baking for even browning.
- Allow bread to cool slightly before pulling apart.
Storage Instructions
- Best served warm on the day it’s baked
- Store in airtight container at room temperature for up to 2 days
- Can be reheated briefly in a 300°F (150°C) oven
Nutritional Information (per serving)
- Calories: 315
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 380mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Protein: 11g
This pull-apart bread combines the tangy richness of kefir-based dough with a savory herb and cheese filling, creating an impressive yet comforting dish perfect for sharing. The layered technique ensures that each piece is perfectly seasoned and cheese-laden, while the enriched dough provides a soft, tender crumb that keeps well and reheats beautifully.
