Cheesy garlic pull-apart loaf
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Cheesy garlic pull-apart loaf
The loaf is really easy to adapt with other flavours, use up any leftover cheeses for the filling or, for an Italian take, add in some pesto and chopped sundried tomatoes you might have lurking in your fridge. A dollop of harissa in the garlic butter would add a lovely kick if you fancy a bit of spice. Enjoy!
Serves: 8
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
353Kcal
Fat
24gr
Saturates
15gr
Carbs
27gr
Sugars
2gr
Fibre
1gr
Protein
8gr
Salt
1.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 250g plain flour
- 2 tsp baking powder
- 1⁄2 tsp bicarbonate of soda
- 1 tsp fine sea salt
- 1⁄2 tbsp dried rosemary
- 100g butter, diced
- 125ml buttermilk (or 110ml milk plus 1 tsp lemon juice)
For the filling
- 75g soft butter
- 2 garlic cloves, crushed
- 3 tbsp chopped parsley and/or chives
- 20g grated parmesan
- 100g mixed grated cheese (we used 4-cheese mix)
Step by step
- Start with the filling: mash the butter with the garlic, herbs, parmesan and some seasoning. Set aside.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin (about 9cm x 19cm base).
- Put the flour, baking powder, bicarb, salt, rosemary and a few grinds of pepper in a food processor, add the butter and pulse. Add the buttermilk and pulse again until the dough starts to clump together. Turn out onto a floured surface and knead until it just comes together, but don’t overwork.
- Separate the dough into 12 balls. Flatten each out to a rough circle about 8-9cm, spread with some garlic butter and scatter with a little grated cheese then fold in half and place in the tin, folded edge up (this stops all the butter oozing out as it bakes). When they are all in, pull the leaves apart a little. Spread with more garlic butter and scatter with more cheese. (You can prep ahead to this point and chill; bring back to room temp for 20-30 minutes before baking.)
- Cover with foil and bake for 35 minutes initially. Remove the foil and bake for another 20-25 minutes. Cool in the tin for 10-15 minutes before serving.
