Pull-Apart Cheese Overload Bread

This pull-apart bread is very soft and spongy. I used the “tangzhong” method to make this delicious bread. It is filled with cheese and topped with more cheese. I also added some fried minced garlic and dried parsley. It is not difficult to make, you just need a saucepan to cook the flour until it is gelatinised, about 65 degree celsius, allow it to cool down at room temperature before mixing it in with your other ingredients. With just this one extra step and you will get this super soft bread

Ingredients (Tangzhong)

  • 15g bread flour
  • 75g water

Method (tangzhong)

  • Stir the bread flour and water in the saucepan until it thicken and gelatinised over medium heat. Do not overcook or it will dry up the mixture. Transfer to a bowl and cover until it cools down to room temperature.

Ingredients (Dough)

  • 285g bread flour
  • 4g instant active yeast
  • 30g sugar
  • 20g milk powder
  • 70g water
  • 52g egg
  • 35g butter
  • 5g salt


  • Slice of cheddar cheese block


  • Grated Cheddar Cheese
  • Fried Minced Garlic
  • Dried Parsley


  • 23cmx23ccm tray lines with non stick baking paper
  • 1 whole beaten egg + 1 tbs water (mix well for egg wash)


  • Preheat the oven at 160 degree celsius
  • Lay the baking paper on the tray
  • Add all the bread flour, yeast, milk powder and sugar into the mixer followed by the wet ingredients (eggs and water and tangzhong mixture)
  • Use a J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential (refer to picture below)
  • Remove from the mixer, cover the dough and let it rest for 5 minutes. Please refrain from adding more flour unless it is way too sticky to handle.
  • Divide the dough to 9, roll it into a ball, cover and let it rest for 15 minutes.
  • Take one dough and roll it out as shown on the picture. put slices of cheese in the middle then roll it then seal the seam. Seal also the ends. Avoid putting too much cheese to prevent it from oozing out.
  • Cover and let it proof for an hour or so or until it doubles in size
  • Brush the top with egg wash
  • Sprinkle some grated cheese, minced fried garlic and dried parsley
  • Bake for 20 minutes
  • Allow it to cool down completely on a wire rack before serving.

Purple Sweet Potato Cheese Roll

Super soft single proofed cheese roll, definitely a must try for bread lovers. I have made this previously and my family loves it. I always try make different bread so that our morning breakfast would not be too boring. Waking up early in the morning is not easy so at least a good breakfast will help perk you up. I gave one to my husband after baking and cooled down, he had his first bite and came to me looking for another one without finishing his first bread, yes that is how much he loves it. hahaha


  • 315g bread flour
  • 40g sugar
  • 4g yeast
  • 75g purple sweet potato boiled until soften and mashed
  • 155g water from boiling the purple sweet potato (cooled down)
  • 54g egg
  • 45g butter (cubed)
  • 10g powdered milk
  • 4g salt


  • 1.5 block of processed cheddar cheese ( I used Kraft brand)
  • sugar for topping
  • melted butter for brushing
  • 1 beaten egg + 1 tbs water for eggwash
  • Non stick baking paper


  • Preheat the oven at 180 degree celsius.
  • Excluding butter and salt, mix the ingredients for the bread in the mixer using spiral or j-hook at low speed for two minutes or until all the ingredients come together
  • Add in the cube of butter one by one and increase to medium speed; beat for about 2 minutes. 
  • Add in the salt and continue to beat at medium speed until it reaches windowpane stage. lightly flour your work area then roll the dough into a ball, cover and let it rest for 30 minutes. Kindly note that the dough will be slightly sticky, try not to flour your work area too much. This is a slightly high hydration dough which will help your bread stay soft and moist for 2-3 days.
  • Divide the dough into 12 balls. Roll it up into a ball and let it rest for 5 minutes.
  • Lightly flour the work area and roll the dough into a long oval shape, put 30g grams of cheese in the middle. Roll into a log and seal up the edges (refer to photo below, be sure to seal the edges well so that cheese will not ooze out during baking) . Do the same for the rest of the dough.
  • Place the rolled dough on baking tray lined with baking paper. Allow 3 cm apart from one another
  • Cover and allow it to rise to double which will take about 45 minutes to an hour. If you live in a colder country. This will take longer.
  • Bake for 13 minutes
  • Brush with melted butter, then allow it to cool down for about 20-30 minutes
  • Brush again with melted butter and roll the top with sugar. Serve with coffee or tea =) . Perfect!

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