Save I started making this bread on cold Sunday afternoons when I needed something comforting that didn't require much effort. The smell of garlic butter melting into warm bread always filled the kitchen before anyone even knew I was cooking. My neighbor once knocked on the door just to ask what I was baking. It became my go-to whenever friends came over unannounced, and no one ever left disappointed.
The first time I brought this to a potluck, someone asked if I ordered it from a bakery. I didn't correct them right away. Later, when I admitted I made it in under an hour, three people asked for the recipe on the spot. One friend still texts me every time she makes it for her book club.
Ingredients
- Large round sourdough loaf: The crust holds everything together while the inside soaks up all that garlic butter, so pick one with a sturdy shell and soft center.
- Unsalted butter: Softened butter spreads easily into every crevice without tearing the bread, and you control the salt level better this way.
- Garlic cloves: Fresh garlic makes all the difference, I learned that after trying garlic powder once and regretting it immediately.
- Fresh parsley: It adds a pop of color and a slight freshness that balances the richness, dried parsley just doesn't have the same brightness.
- Fresh chives: Optional but worth it, they bring a mild onion flavor that complements the garlic without overpowering it.
- Mozzarella cheese: This is your melt champion, it gets stretchy and gooey and holds everything together when you pull the bread apart.
- Cheddar cheese: Adds sharpness and depth, I like using a medium or sharp cheddar for a little bite.
- Parmesan cheese: Grated Parmesan gives a salty, nutty finish and crisps up beautifully on the edges.
Instructions
- Preheat and Prep:
- Set your oven to 180°C and line a baking tray with parchment so nothing sticks. This is also a good time to pull out your serrated knife and get your workspace ready.
- Cut the Crosshatch:
- Slice the loaf diagonally in 2 cm intervals without cutting through the bottom, then turn it and repeat to form a grid. Take your time here, uneven cuts mean uneven cheese distribution, and I learned that the hard way.
- Make the Garlic Butter:
- Mix the softened butter with minced garlic, parsley, chives, salt, and pepper until it's smooth and fragrant. I usually do this by hand with a fork because it's faster than pulling out the mixer.
- Spread the Butter:
- Gently open each cut and brush or spoon the garlic butter into every gap, getting it as deep as you can. The more butter you work in, the more flavor every bite will have.
- Stuff the Cheese:
- Tuck the mozzarella, cheddar, and Parmesan into the cuts, distributing evenly so every section gets cheesy. Don't be shy, press it in firmly so it melts down into the bread.
- Bake Covered:
- Wrap the loaf loosely in foil and bake for 15 minutes so the butter melts and the cheese starts to soften without browning too fast. The foil traps the steam and keeps everything tender inside.
- Finish Uncovered:
- Remove the foil and bake another 8 to 10 minutes until the cheese is bubbly and the top turns golden. Keep an eye on it, the edges can go from perfect to too dark in a minute.
- Serve Hot:
- Pull it out and let it cool for just a minute, then start pulling pieces apart while it's still warm and stretchy. It's best when everyone gathers around and just tears into it together.
Save One winter evening, I made this for my family after a long day, and we ended up sitting around the table for an hour just pulling pieces and talking. No one wanted to leave. It wasn't fancy, but it felt like the kind of meal that brings people closer without trying too hard.
Cheese Variations
I've swapped in Gruyère when I wanted something a little nuttier, and Monterey Jack when I wanted extra creaminess. Sometimes I mix in a bit of crumbled feta for a tangy surprise. Play around with what you have, just keep the mozzarella as your base for that stretch.
Make Ahead Tips
You can prep the whole thing, stuff it with butter and cheese, wrap it in foil, and keep it in the fridge for up to 6 hours before baking. I've done this before guests arrived and it made hosting so much easier. Just pull it out 10 minutes early so it's not ice cold going into the oven.
Serving Suggestions
This pairs beautifully with a crisp white wine or a light lager, but honestly it's just as good with sparkling water if you're keeping it casual. I've served it alongside soup, salad, or just on its own as a snack while people wait for dinner.
- Add a pinch of red pepper flakes to the butter if you like a little heat.
- Leftovers reheat well in the oven at 160°C for about 10 minutes, don't use the microwave or it gets rubbery.
- If you can't find sourdough, a round Italian or French loaf works just fine.
Save This bread has become one of those recipes I don't even think about anymore, I just make it when I need something warm and shareable. It's never failed me, and I hope it does the same for you.
Recipe FAQs
- → What type of bread works best?
A large round sourdough loaf holds its shape well and offers a sturdy base for stuffing and baking.
- → How is the garlic butter prepared?
Softened unsalted butter is combined with finely minced garlic, chopped parsley, chives, salt, and pepper for a flavorful spread.
- → Can I substitute the cheese used?
Yes, Gruyère or Monterey Jack can be used for varied flavors alongside or instead of mozzarella, cheddar, and Parmesan.
- → How do I ensure the bread doesn’t fall apart?
Make diagonal cuts carefully without slicing through the base to keep the loaf intact while allowing it to pull apart after baking.
- → What are good serving suggestions?
This cheesy garlic loaf pairs well with crisp white wines or light lagers and is best enjoyed fresh from the oven.
- → Can leftovers be reheated?
Leftovers can be reheated in the oven to restore meltiness and crispness without drying out.