Hello, hello! As I mentioned in my last post, I’ll be popping in here a few more times over the next few months to share some recipes I’ve created in partnership with Immaculate Baking. So if you’re still here, hello! And lucky you. Because these recipes I’m planning to share are ones you’ll to want to file under “keepers” (in my humble opinion, at least) — starting with this cheesy garlic herb pull apart bread. HELLO. ← for officially the fourth time.
Since deciding to edit my life/adjust my passions/spend more time doing what I truly love, I’ve actually found myself in the kitchen even more often. Isn’t it funny how that works? And I’m discovering a newfound love for making homemade bread, especially when it’s stuffed with garlic herb butter and gooey cheese like this one. It’s made with Immaculate Baking Co.’s organic all-purpose flour, and truly everything about it is clean and real and simple and straightforward. I won’t purport that it’s healthy in the sense of fat and carbs (two favorites of a preggo yours truly right now), but I do feel good about knowing every ingredient that goes into this baked good and feeding it to my family. My family agrees — though I think they just really like the gooey cheese in each piece (made extra cheesy by the generous handfuls my daughter sprinkled over the bread, as you can see in the photo). I do not judge.
- 2 tablespoons granulated sugar
- 1 cup warm water (about 110 to 115 degrees F)
- 1 teaspoon salt
- 1 tablespoon olive oil
- ½ cup (1 stick) unsalted butter, softened
- 3 tablespoons chopped fresh parsley
- 2 teaspoons minced garlic
- Pinch salt
- 1 cup finely shredded Cheddar Jack cheese, divided
- ¼ cup grated Parmesan cheese, divided
- Ground black pepper to taste