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Best Easy Fall Pumpkin Shaped Pull-Apart Cheese Bread

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This adorable pumpkin-shaped pull-apart cheese bread is filled with mozzarella, cheddar, garlic, and herbs. It’s a stunning yet easy fall centerpiece that’s perfect for gatherings and sure to impress.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ¾ cup (180ml) warm milk (about 110°F)
  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 cups (200g) shredded low-moisture mozzarella cheese
  • 1 cup (100g) shredded sharp cheddar cheese
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon dried rosemary, crushed (optional)
  • Kitchen twine (unflavored, natural cotton string)
  • 1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F) with sugar and sprinkle yeast on top. Let sit for 5-7 minutes until foamy.
  2. Make the dough: In a stand mixer bowl, combine flour and salt. Add yeast mixture, melted butter, and egg. Mix on low speed until a shaggy dough forms, about 2 minutes. Increase to medium speed and knead for 6-7 minutes until smooth and elastic.
  3. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm spot for about 1 hour, until doubled in size.
  4. Prepare the filling: While dough rises, mix together shredded mozzarella, cheddar, minced garlic, parsley, oregano, and rosemary in a medium bowl. Set aside.
  5. Shape the bread: Punch down risen dough and turn onto a lightly floured surface. Roll into a 12×10 inch rectangle. Spread cheese mixture evenly over dough, leaving a 1-inch border.
  6. Roll it up: Starting from the long side, roll dough tightly into a log. Pinch seam to seal. Cut log into 8 equal pieces.
  7. Form the pumpkin: Arrange pieces in a circle on a parchment-lined baking sheet, cut sides up, touching slightly. Place one small piece of dough in the center for the stem.
  8. Tie the twine: Cut 6-8 pieces of kitchen twine, each about 18 inches long. Gently wrap them around the assembled dough pieces to create pumpkin ridges. Tie loosely.
  9. Second rise: Cover shaped bread loosely with towel and let rise for 30-40 minutes until puffy. Preheat oven to 375°F (190°C) during the last 10 minutes.
  10. Bake: Brush risen bread with egg wash. Bake for 25-30 minutes until deep golden brown and cheese is bubbly.
  11. Cool and untie: Let bread cool on baking sheet for 5 minutes. Carefully snip twine with scissors and gently pull it out. Serve warm.

Notes

Don’t overthink the twine—tie it loosely so the dough can expand. If browning too fast, tent with foil. Room temperature ingredients matter for best results. Grate your own cheese for optimal melting.

Nutrition

Keywords: pumpkin bread, pull-apart bread, cheese bread, fall recipe, Halloween bread, Thanksgiving appetizer, garlic cheese bread

Find it online: https://tastytuck.com/best-easy-fall-pumpkin-shaped-pull-apart-cheese-bread/