Description
Crusty on the outside, soft and cheesy on the inside—this pull-apart, garlic-butter-loaded bread is a crowd-pleaser for game day, dinner parties, or cozy nights at home. Stretchy mozzarella, sharp cheddar, and buttery garlic flavors combine for a bread so addictive it’s earned the nickname “Crack Bread.”
Ingredients
Bread & Cheese
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1 crusty sourdough or artisan loaf (round or oval; day-old works best)
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1 cup shredded mozzarella
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1 cup shredded cheddar (or any melty cheese of choice)
Garlic Butter
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100 g (7 tbsp) unsalted butter, melted
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2 garlic cloves, minced (or 3 for extra punch)
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2 tbsp fresh parsley, chopped
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Pinch of salt
Optional Add-ins / Variations
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Everything bagel seasoning, chopped artichokes and spinach, mini pepperoni, fresh herbs, or plant-based cheeses for vegan version
Instructions
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Preheat & Prep:
Preheat oven to 180°C (350°F). Place loaf on a cutting board. Use wooden spoons along the sides as a guard to avoid cutting through the bottom. -
Score the Bread:
Cut diagonally every 1 inch to create a criss-cross diamond pattern. Do not cut through the bottom. -
Make Garlic Butter:
Mix melted butter, garlic, parsley, and salt in a bowl. Let sit a few minutes if possible to intensify the flavor. -
Stuff & Drizzle:
Gently open the cracks and brush in garlic butter. Press shredded cheeses into each crevice. Extra cheese on top is fine—it crisps up beautifully. -
Bake Covered:
Wrap loaf tightly in foil and bake for 15 minutes. -
Uncover & Finish:
Remove foil and bake another 10 minutes until cheese is bubbly and the top is golden brown.
Notes
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Use a crusty, dense loaf to prevent soggy bread.
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Bake uncovered at the end to achieve crispy exterior.
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Rest bread 3–5 minutes before serving for cleaner, stretchier cheese pulls.
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Prep ahead by completing all steps and storing wrapped in the fridge; add a few extra minutes to bake if cold.
Nutrition
- Calories: 320Cal per serving
- Fat: 22 g
- Saturated Fat: 12 g
- Carbohydrates: 18 g
- Protein: 12 g