The bread in your picture looks like a soft, golden garlic-herb pull-apart loaf, baked in a loaf pan with layers of buttery garlic, herbs, and melted cheese. The dough is divided or layered so that you can pull off fluffy, flavorful pieces.
This recipe recreates that style with a tender homemade dough, garlic butter, mozzarella cheese, and fresh herbs. The image alone cannot confirm the exact original ingredients, so this is a tested-style home recipe rather than a claim about the original recipe.
2–2½ hrs
Total time
30–40 min
Baking time
6–8
Servings
1. Ingredients
A. For the bread dough
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3 cups (375 g) all-purpose flour or bread flour
2¼ teaspoons (7 g) instant yeast
2 tablespoons (25 g) sugar
1 teaspoon salt
¾ cup (180 ml) warm milk
1 large egg, at room temperature
3 tablespoons (42 g) softened butter
1–3 tablespoons extra milk, only if needed
B. For the garlic-herb butter
4 tablespoons (56 g) unsalted butter, melted
4–5 garlic cloves, finely minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill or coriander, optional
½ teaspoon dried oregano
¼ teaspoon black pepper
A pinch of salt, to taste
½ teaspoon chili flakes, optional
C. For the cheese filling
1½ cups (150–170 g) shredded mozzarella
¼ cup (25–30 g) grated Parmesan or another hard cheese
½ teaspoon dried oregano or Italian seasoning
Cheese tip: Low-moisture mozzarella gives a stretchy filling without releasing too much water. If you cannot find Parmesan, use a little extra mozzarella or another flavorful hard cheese.
D. For brushing the top
1 tablespoon melted butter
1 teaspoon chopped parsley
1 small garlic clove, crushed, optional
1 tablespoon grated Parmesan, optional
2. Equipment
One loaf pan, approximately 9 × 5 inches (23 × 13 cm)
Mixing bowl
Rolling pin
Pastry brush or spoon
Clean kitchen towel or plastic wrap
Baking paper, optional
3. Step-by-step preparation
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Step 1 — Activate the yeast
Warm the milk until lukewarm, around 35–40°C.
Mix the milk with the sugar and instant yeast.
Leave for 5–10 minutes.
The mixture may become lightly foamy. If using instant yeast, you can also mix it directly with the flour.
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Step 2 — Make the dough
Combine flour, salt and the yeast mixture.
Add the egg and softened butter.
Knead for 8–10 minutes by hand, or 5–7 minutes in a stand mixer.
If the dough is stiff, add milk one tablespoon at a time.
Aim for a soft, smooth, slightly tacky dough. Avoid adding too much flour, which can make the loaf dry.
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Step 3 — First rise
Lightly grease a bowl with oil.
Place the dough inside and turn it once to coat.
Cover and leave in a warm place for 60–90 minutes, or until doubled in size.
Rising time depends on room temperature. Look at the dough rather than relying only on the clock.
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Step 4 — Prepare the garlic-herb butter
Mix the melted butter with minced garlic, parsley, dill or coriander, oregano, pepper and salt.
In a separate bowl, combine the mozzarella, Parmesan and dried herbs.
Let the garlic butter cool until warm rather than hot so it doesn’t damage the dough.
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Step 5 — Shape the pull-apart loaf
Gently press the risen dough to release excess air.
Divide it into 10–12 equal pieces.
Roll each piece into a circle about 10–12 cm (4–5 inches) wide.
Brush each circle with garlic-herb butter and sprinkle a little cheese over it.
Fold each circle in half, or cut it into semicircles and stack them.
Stand the folded pieces upright inside a greased loaf pan, with their curved edges facing upwards.
Arrange the pieces snugly but don’t compress them tightly. Reserve a little garlic butter for the finished loaf.
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Step 6 — Second rise
Cover the pan loosely with a clean towel or plastic wrap.
Leave for 30–45 minutes, or until the dough looks puffy and the gaps between the pieces begin to fill.
Meanwhile, preheat the oven to 180°C (350°F), or 160°C for a fan-assisted oven.
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Step 7 — Bake
Brush the top lightly with milk or beaten egg for a golden finish.
Bake at 180°C for approximately 30–40 minutes.
Check the loaf after 20–25 minutes. If the top is browning too quickly, loosely cover it with foil.
The bread is ready when deeply golden and cooked through. The centre should reach approximately 88–93°C (190–200°F).
The cheese may bubble around the edges. If the outside browns before the centre cooks, lower the heat slightly and continue baking.
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Step 8 — Finish and serve
Mix the reserved butter with a little parsley and optional crushed garlic. Brush over the hot loaf.
Rest for 10–15 minutes before removing it from the pan. Serve warm so the cheese remains soft and stretchy.
4. Nutritional information and nut information
Estimated nutrition per serving
For one loaf divided into 8 servings, using the ingredients listed above:
Calories
350–420 kcal
Protein
11–15 g
Carbohydrates
40–48 g
Total fat
15–22 g
Saturated fat
8–12 g
Fibre
1–3 g
These are estimates, not laboratory-tested values. Actual nutrition depends on the flour, cheese, butter and serving size.
Does this recipe contain nuts?
Tree nuts: None are required in the recipe.
Peanuts: None are required.
Dairy: Yes — butter, milk, mozzarella and Parmesan.
Eggs: Yes.
Gluten: Yes — wheat flour.
Garlic and herbs: Yes.
For someone with a nut allergy, check the flour, cheese, yeast and other product labels for cross-contact warnings. Use ingredients from suppliers that can meet the person’s allergy requirements. Do not assume a product is nut-free just because nuts are not listed in this recipe.
How to make it healthier
Replace up to half the white flour with whole-wheat flour, adding a little extra milk if needed.
Reduce the butter by 1–2 tablespoons.
Use less cheese or choose a reduced-fat cheese that melts well.
Use herbs, garlic and black pepper for flavour instead of adding excess salt.
Serve with a fresh salad or vegetable soup.
5. Frequently asked questions (Q&A)
Q1. Why is my bread dense instead of fluffy?
The dough may not have risen enough, or too much flour may have been added. Knead until elastic and allow the dough to rise until visibly doubled during the first rise.
Q2. Can I make this recipe without eggs?
Yes. Omit the egg and add approximately 2–3 tablespoons of milk as needed. The texture may be slightly different, but the loaf can still be soft.
Q3. Can I make it without cheese?
Absolutely. Omit the cheese and use garlic butter with parsley, coriander, oregano and a little black pepper. This makes a garlic-herb pull-apart loaf.
Q4. Can I use active dry yeast instead of instant yeast?
Yes. Mix it with lukewarm milk and sugar, then allow it to become foamy for 5–10 minutes before adding it to the flour. Follow the packet’s instructions if they differ.
Q5. Can I prepare the dough the night before?
Yes. After kneading, cover the dough and refrigerate it overnight. The next day, let it soften enough to shape, add the filling, arrange it in the pan, and allow the final rise before baking.
Q6. How should I store leftover bread?
Cool it completely, then keep it in an airtight container for up to 2 days at room temperature, or refrigerate for up to 3–4 days. Reheat in an oven at 160°C until warm. Refrigeration can make bread firm, so avoid storing it uncovered.
Q7. Can I freeze this bread?
Yes. Wrap the cooled loaf tightly and freeze for up to 2–3 months for best quality. Thaw in the refrigerator or at room temperature, then reheat in the oven.
Q8. Why does the cheese leak out?
Too much cheese, high-moisture mozzarella or loose shaping can cause leakage. Use low-moisture mozzarella, keep the filling away from the very edges, and avoid overfilling each layer.
Q9. Can I bake it in an air fryer?
You can, if your loaf pan fits safely. Use a smaller loaf and bake at approximately 160°C, checking early and ensuring the centre is cooked. A conventional oven is generally better for a full-size loaf.
Q10. How can I get the same golden top as the picture?
Brush lightly with milk or beaten egg before baking, and finish with a little garlic butter after baking. If the crust darkens too early, cover loosely with foil.
Q11. Can I use coriander instead of parsley?
Yes. Fresh coriander works very well and gives the loaf a flavour that suits Pakistani cooking. Use it alone or combine it with parsley.
Q12. What should I serve with this bread?
Try tomato soup, creamy mushroom soup, pasta, grilled chicken, a fresh salad or a yoghurt-garlic dip.
For another version, the
Food Fusion garlic-herb pull-apart bread recipe demonstrates the folded, stacked loaf technique.
YouTube
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Final tip: For the closest visual match to your picture, arrange the dough semicircles upright in the loaf tin, use plenty of finely chopped herbs, and brush the baked loaf with garlic butter immediately after it comes out of the oven.