Cheesy Pull-Apart Christmas Tree Bread
why make this recipe
Cheesy Pull-Apart Christmas Tree Bread is a delightful treat that adds cheer to any holiday gathering. Not only is it visually stunning, shaped like a festive Christmas tree, but it also delivers a warm, cheesy experience with every pull. Perfect for sharing with family and friends, this bread is sure to impress and is quite easy to make, even for novice bakers.
how to make Cheesy Pull-Apart Christmas Tree Bread
Ingredients:
- 3 cups bread flour
- 1 tsp instant dry yeast
- 1 tsp granulated sugar
- 1 tsp kosher salt
- 1 cup milk or water
- 2 tbsp unsalted butter (room temperature)
- 8½ oz mozzarella cheese, cubed (or approx 8 string cheese sticks)
- 1 egg
- 1 tbsp water
- ¼ cup unsalted butter (melted)
- 1 tbsp fresh basil (chopped)
- 1 tbsp fresh parsley (chopped)
- 1 tbsp fresh rosemary (chopped)
- ½ cup grated parmesan
- Red pepper flakes (optional)
- Marinara (for dipping)
Directions:
- Combine all the dough ingredients except for the butter. Mix until no more dry flour is visible. Cover and let the dough rest for 10 minutes in the softened butter.
- Knead the dough using a stand mixer or by hand for 10-15 minutes until it becomes smooth and passes the windowpane test.
- Cover the dough and let it rise for 1 to 1½ hours until it doubles in size.
- Meanwhile, cut the cheese into 30-33 pieces, weighing about 7 grams each.
- Punch down the dough. Divide it into balls weighing around 19-20 grams each. Cover and allow the dough to relax for 10 minutes.
- Insert a piece of cheese into each dough ball and lay them out on parchment paper on a baking sheet in a Christmas tree design, leaving space between them for expansion. Cover and let proof for 1 hour.
- Preheat your oven to 425ºF (218ºC).
- To check if the dough is ready, perform a finger poke test. Poke the dough to make an indent. If the indent doesn’t spring back quickly, let it proof a little longer. If it slowly retracts, it’s ready to bake.
- Mix the egg and water in a small ramekin. Brush the egg wash onto each dough ball.
- Bake for 20 minutes or until golden brown.
- Combine the chopped herbs with melted butter and mix. Brush this herb butter on the dough and then sprinkle with grated cheese and red pepper flakes.
- Warm marinara in a small serving bowl for dipping.
how to serve Cheesy Pull-Apart Christmas Tree Bread
This cheesy bread is best served warm and fresh from the oven. Arrange the bread on a festive platter, and serve it with marinara sauce for dipping. It’s perfect for holiday parties, casual gatherings, or cozy family dinners.
how to store Cheesy Pull-Apart Christmas Tree Bread
If you have any leftovers, store them in an airtight container at room temperature for up to two days. For longer storage, you can keep the bread in the fridge for up to a week or freeze it if needed. To revive it, simply reheat in the oven to bring back that fresh baked taste.
tips to make Cheesy Pull-Apart Christmas Tree Bread
- Make sure not to rush the rising process; it’s important for the dough to double in size for the best texture.
- Use fresh herbs for the best flavor, but dried herbs can be a good substitute if needed.
- Experiment with different cheeses for varied flavors and textures.
variation
You can personalize this recipe by adding different types of cheese or spices to suit your taste. Try adding garlic powder for extra flavor or substituting mozzarella with cheddar.
FAQs
Q: Can I make this bread ahead of time?
A: Yes! You can prepare the dough and shape it the day before. Just let it rise in the fridge overnight. In the morning, allow it to come to room temperature, then bake as directed.
Q: What if I don’t have fresh herbs?
A: Dried herbs can be used instead. Use about one-third of the amount since dried herbs are more potent.
Q: Can I use a different baking method?
A: This recipe is designed for baking in an oven. However, you could experiment with using an air fryer or Instant Pot if you have one, but adjust the cooking time accordingly.
Cheesy Pull-Apart Christmas Tree Bread
Ingredients
Method
- Combine all the dough ingredients except for the butter. Mix until no more dry flour is visible.
- Cover and let the dough rest for 10 minutes in the softened butter.
- Knead the dough using a stand mixer or by hand for 10-15 minutes until it becomes smooth and passes the windowpane test.
- Cover the dough and let it rise for 1 to 1½ hours until it doubles in size.
- Cut the cheese into 30-33 pieces, weighing about 7 grams each.
- Punch down the dough. Divide it into balls weighing around 19-20 grams each.
- Cover and allow the dough to relax for 10 minutes.
- Insert a piece of cheese into each dough ball and lay them out on parchment paper on a baking sheet in a Christmas tree design, leaving space between them for expansion.
- Cover and let proof for 1 hour.
- Preheat your oven to 425ºF (218ºC).
- To check if the dough is ready, perform a finger poke test. If the indent doesn’t spring back quickly, let it proof a little longer.
- Mix the egg and water in a small ramekin. Brush the egg wash onto each dough ball.
- Bake for 20 minutes or until golden brown.
- Combine the chopped herbs with melted butter and mix. Brush this herb butter on the dough and then sprinkle with grated cheese and red pepper flakes.
- Warm marinara in a small serving bowl for dipping.