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cheesy Pull-Apart Bread

Cheesy Pull-Apart Bread with Bovril Drizzle


If you're a fan of Bovril and cheese toast, then you've met the bread of your dreams. A cheesy, savoury pull-apart bread that will be an instant hit!

  • Serves: 6-8 |
    6-8 servings
  • Rating:

  • Difficulty:

  • Prep Time : 1:30 hours |
  • Cook Time : 30 mins
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Pull-Apart Bread

500 g bread flour
12 g salt
10 g instant dried yeast
385 ml water
80 g Wooden Spoon Yellow Margarine
roughly 20 small blocks of cheddar cheese for inside the dough balls
a small handful of chopped chives for inside the dough balls, plus extra as garnish
100 g cheddar cheese for sprinkling on top

a little extra Wooden Spoon Yellow Margarine for greasing the tin and for brushing the top of the bread before baking.

Bovril Drizzle

2 Tbsp (30 ml) Bovril
1 Tbsp (15 ml) Wooden Spoon Yellow Margarine

You’ll Need

a 27 cm springform tin
a round of baking paper cut into a circle the size of the pan
a kitchen scale

Pull-Apart Bread

In a large mixing bowl, add the flour, salt and instant dried yeast and mix well to combine. Melt the margarine in the microwave and then add it to the water. Add the water to the flour and mix until there is no dry flour. Cover the bowl with a lid or cloth and let the dough rest for 15 minutes to allow for the flour to absorb the water.

After 15 minutes, grab a corner of the dough and stretch it up then fold it over itself, then rotate the bowl lightly and repeat the motion 4 times. This is called one set of stretch and folds. Now cover the dough again and set a timer for 15 minutes. You are going to do this 4 more times until you have completed 5 sets of stretch and folds at 15-minute intervals.

Each time you do this you will see that the dough is becoming stronger, more elastic and puffing up more as the yeast does its job. After 5 sets of stretch and folds, the dough should be puffed up to almost double its original size.

Turn the dough out onto a work surface and using a kitchen scale, measure out 40 g pieces of dough. Flatten a piece of dough in the palm of your hand into a rough circle, then pop a block of cheese in the centre and a sprinkle over some chives. Fold the dough up like a parcel around the cheese and chives, sealing them in, then flip it over so the folds are on the counter. Cup your hand over the dough and move it in a clockwise direction holding it on the counter. The dough should move in circles with your hand and you will feel it forming into a ball. Repeat until all your dough balls are rolled.

Grease the bottom and sides of your cheesecake pan with a little margarine then pop the baking paper in. Place the first ball into the centre of your baking paper-lined tin. Now, add the rolled, cheese-filled dough balls in a circular pattern around the pan until it is full. Cover with a tea towel and let the dough prove again until the balls have almost doubled in size. In the meantime, preheat your oven to 200 ºC.

Brush the dough balls with a little melted margarine and bake for 25 minutes. After 25 minutes sprinkle the grated cheese on top of the balls and bake for another 5 minutes until golden brown. Remove the bread from the oven.

Bovril Drizzle

Heat the Bovril and margarine together in the microwave, it won’t emulsify full, so ensure that it is warm when you pour it over. Drizzle the bread with the Bovril mix (you can use a skewer to poke in-between the rolls where they join to infuse the bread more). Then pop the tin open, plate onto a dish, garnish with chives and serve. Delish!