Pull-Apart Cheddar Garlic Tear-and-Share Bread Recipe

This easy cheesy herb tear-and-share bread is ideal for feeding a crowd. Serve it with a board of meats and cheeses, use the rolls for dunking into soups, add them to a buffet, or turn them into sandwiches. The recipe is straightforward and quick, and can be made using a bread mix or a simple homemade dough.

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Tear & Share Bread
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Ingredients needed for tear and share bread

You can use a commercial bread mix for ease, or make a simple homemade dough. Both options work well and give tasty, cheesy rolls.

• Cheddar cheese and onion bread mix (or any bread mix) — 500g (bread mix option)
• Or for a homemade dough: 500g strong bread flour, 1 packet (7g) instant yeast, 1 tsp salt, 1 tsp sugar
• Warm water — about 250ml (adjust per packet instructions or as needed for dough consistency)
• Fresh thyme — leaves picked from 2 sprigs (about 1 tbsp)
• Cheddar — 50g grated for dough and 50g grated for topping
• Milk — 2 tbsp for brushing the tops
• Parmesan — 25g grated, for sprinkling on top

Tear and share bread step by step

• Using a bread mix makes this exceptionally simple: empty the bread mix into a large bowl, add about 1 tablespoon of fresh thyme leaves and 30g grated cheddar, then add the amount of water specified on the packet (you may need slightly more).
• If making homemade dough: combine the strong bread flour, instant yeast, salt and sugar in a bowl. Add warm water and mix until a shaggy dough forms. Stir in 50g grated cheddar and 1 tablespoon of thyme.
• Mix until a shaggy dough forms. The dough should be soft and moist but not sticky. Turn it out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. The dough should spring back when poked.
• Place the dough in a bowl, cover, and leave to rise until doubled in size — about 20 minutes depending on room temperature.

• After the first rise, divide the dough into 8 equal pieces and roll each into a smooth ball. Arrange the balls in a lined 22 cm (9 inch) round cake tin, leaving them close so they bake into pull-apart rolls.
• Cover with a tea towel and let them rest for another 10 minutes for a short second rise.
• Preheat the oven to 200°C (180°C fan). Brush the tops with milk or water, then scatter the remaining thyme leaves and the grated parmesan generously over the rolls.
• Bake for about 15 minutes or until golden brown. Remove from the oven and allow to cool in the tin for 10 minutes before serving so the rolls set but remain soft and pull-apart friendly.

Variations

This recipe is versatile. Here are a couple of easy ways to change the flavour:

• Bacon lardons: Fry bacon lardons until crisp, drain and cool on paper towel, then add them to the dry mix before adding water. Proceed with the recipe as usual.
• Garlic & herbs: Add 1 tablespoon dried mixed herbs to the dry mix. Melt 2 tablespoons butter with 1 crushed garlic clove and a teaspoon of fresh or dried herbs, then brush the rolls with the garlic-herb butter before baking for extra flavour.

These rolls are delicious served warm with butter, alongside soups, or on a sharing platter. They keep well for a day at room temperature in an airtight container and can be refreshed in a warm oven for a few minutes.

Cheesy Tear And Share Bread Recipe

Ingredients

• 500g cheddar cheese and onion bread mix (or 500g strong bread flour for homemade dough)
• 1 packet (7g) instant yeast — if making dough from scratch
• 1 tsp salt and 1 tsp sugar — for homemade dough
• 250ml warm water (adjust as needed)
• 50g cheddar grated for dough
• 2 sprigs fresh thyme — leaves picked (about 1 tbsp)
• 50g cheddar grated for topping
• 2 tbsp milk for brushing
• 25g parmesan grated for the top

Instructions

1. Empty the bread mix into a large bowl, add 1 tablespoon fresh thyme and 30g grated cheddar. If using homemade dough, combine flour, yeast, salt and sugar, add warm water, then mix in 50g cheddar and thyme.
2. Mix until a shaggy dough forms, then knead on a floured surface for about 5 minutes until smooth and elastic.
3. Place the dough back in the bowl, cover, and leave to rise until doubled in size (about 20 minutes).
4. Divide the risen dough into 8 equal pieces and shape into smooth balls. Arrange in a lined 22 cm round tin and cover for a 10 minute second rise.
5. Preheat the oven to 200°C (180°C fan). Brush the tops with milk, then sprinkle remaining thyme and grated parmesan over the rolls.
6. Bake for about 15 minutes until golden. Remove from oven and let cool in the tin for 10 minutes, then serve warm.

Notes

• Dough consistency: The dough should be soft and slightly moist but not sticky. Add water sparingly until you reach the right texture.
• Rising times: These vary with room temperature. The dough should double in size during the first rise.
• Toppings: Adjust thyme and cheese to taste. Other herbs and cheeses can be substituted.
• Serving suggestions: Serve warm with butter, or alongside soups, stews and cheese boards.

THANKS FOR COOKING ALONG! If you try this recipe, leave a comment or rating where you found it — and enjoy your fresh tear-and-share rolls.