Loaded Cheesy Garlic Bread Pull-Apart Loaf Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Preheat the oven to 375°F (190°C). Make sure the butter is melted and the garlic is minced. Have the cheeses shredded or grated.

Set up a clean work surface with a cutting board and a serrated knife. Prepare a baking sheet and a large piece of aluminum foil. The prep is straightforward, and everything comes together in about 15 minutes.

Instructions

Prepare the Bread and Butter

1. 1Slice the Loaf in a Grid
   Using a serrated bread knife, cut the sourdough loaf in a 1-inch diamond grid pattern, slicing deep but stopping just before cutting through the bottom crust. The goal is to create a crosshatch of squares that stay attached at the base.
   Look for The loaf holds together, but each square can be pulled apart easily.
   Tip Keep the cuts evenly spaced for uniform pull-apart pieces.
2. 2Make Garlic Herb Butter
   In a small bowl, whisk together the melted butter, minced garlic, chopped parsley, and red pepper flakes until well combined. The butter should be fluid enough to brush easily but not too hot.
   Look for The butter is fragrant with garlic and flecked with green herbs.
   Tip If the butter solidifies, warm it gently for a few seconds.
3. 3Brush Every Crevice
   Using a pastry brush, generously brush the garlic herb butter into every cut and crevice of the bread, making sure to coat the top surface and the sides of each square. Use all the butter, letting it soak into the bread.
   Look for The bread is glistening with butter and smells of garlic.
   Tip Lift the bread slightly to brush the bottom edges of the cuts.

The loaf is now a diamond-grid pattern, with each square still attached at the base. The butter mixture is fragrant with garlic and parsley, and you've brushed every surface until the bread glistens.

The cheese is ready to be stuffed, and the oven is preheated. The bread looks like a canvas ready for its cheesy masterpiece.

Stuff and Bake

4. 4Stuff with Cheese
   Mix the shredded mozzarella, provolone, and grated parmesan in a bowl. Push the cheese mixture deep into every cut, filling each crevice generously. Press the cheese down so it stays in place.
   Look for The loaf is packed with cheese, with some on top.
   Tip Use your fingers or a small spoon to pack cheese into the cuts.
5. 5Wrap in Foil
   Place the stuffed loaf on a large sheet of aluminum foil. Wrap the loaf completely, sealing the edges tightly to create a tent. Place the wrapped loaf on a baking sheet.
   Look for The foil is snug around the loaf, with no gaps.
   Tip Leave a little space inside the foil for steam to circulate.
6. 6Bake Until Cheese Melts
   Bake the wrapped loaf in a preheated oven at 375°F (190°C) for 15 minutes. The heat will melt the cheese and warm the bread through without burning the crust.
   Look for The cheese is fully melted and the bread is soft and hot.
   Tip Use an oven thermometer to ensure accurate temperature.
7. 7Unwrap and Broil
   Carefully unwrap the foil, exposing the top of the loaf. Switch the oven to broil and place the loaf under the broiler for 3 minutes, until the cheese is bubbly and browned in spots.
   Look for The cheese is golden and bubbling, with a few charred edges.
   Tip Watch closely to prevent burning.

The loaf is wrapped in foil and has baked for 15 minutes. The cheese is melted and the bread is soft and steamy. When you unwrap it, you'll see the cheese has settled into the cuts, and the bread is hot to the touch. The kitchen smells of garlic and warm bread. It's now ready for the broiler to add that golden finish.

Broil and Serve

8. 8Serve Hot
   Remove the loaf from the oven and let it rest for 2 minutes. Serve warm, pulling apart the cheesy squares. The cheese will stretch as you pull.
   Look for The bread is hot, with molten cheese stretching between pieces.
   Tip Serve immediately for the best cheese pull.

The loaf has been broiled for 3 minutes, and the cheese is bubbly, browned, and slightly charred in spots. The bread is golden and crispy on top. When you pull a piece, the cheese stretches in long strands. The loaf is ready to be served immediately, with the cheese still molten and the bread warm.

Common mistakes

One common mistake is cutting through the bottom crust, which causes the bread to fall apart when you pull. Be careful to stop about 1/2 inch from the bottom.

Another error is not brushing the butter into every crevice, leading to dry spots. Take your time to coat all surfaces. Over-broiling can burn the cheese, so keep a close eye on it. Also, don't skimp on the cheese—pack it generously.

How to tell it’s done

The loaf is done when the cheese is fully melted and bubbly after the initial bake, and then after broiling, the cheese is golden brown with some charred spots. The bread should be hot throughout, and the edges might be slightly crispy.

If you have a food thermometer, the internal temperature of the bread should be at least 165°F (74°C) to ensure it's heated through. The cheese should stretch when you pull a piece.