Cheesy Pull-Apart Loaf


Cheesy Pull-Apart Loaf is a delicious homemade bread. As the name suggests, it is baked in a loaf pan, where the dough balls are allowed to rise against each other. The dough when risen gets attached to each other. It is convenient to pull it apart and enjoy as separate helping.

I have become a serious homemade bread addict. Try more of my breads here pizza, focaccia, loaf.

Yeah. serious, serious!

Eggless Fresh Mint Spicy Cheesy Pull-Apart Loaf
Eggless Fresh Mint Spicy Cheesy Pull-Apart Loaf

I am always on the prowl for simple and doable bread recipes. When I contacted Aparna for joining her We Knead to Bake bread group, she told me, she has closed the entries.

Eggless Fresh Mint Spicy Cheesy Pull-Apart Loaf
Eggless Fresh Mint Spicy Cheesy Pull-Apart Loaf

I was disappointed but decided to try few recipes which appealed to me from her collection. What I like about Aparna’s recipes and post is that she is very detailed and if you go through the post completely, there are hardly any chances of going wrong.

I kept the recipe almost what she has suggested and made some minor changes.

Eggless Fresh Mint Spicy Cheesy Pull-Apart Loaf
Eggless Fresh Mint Spicy Cheesy Pull-Apart Loaf

I found the occasion for baking this scrumptious loaf on our friend’s birthday. Yes, for whom I baked this Eggless Cherry Choco Marble Cake.

Her son had loved my earlier Eggless Herb Pull-Apart Rolls. I knew nothing pleases a mom more than seeing her child eat homemade goodies! So I gifted her this bread on her birthday.

Eggless Fresh Mint Spicy Cheesy Pull-Apart Loaf
Eggless Fresh Mint Spicy Cheesy Pull-Apart Loaf

It’s a completely separate issue that I had to bake multiple other breads to placate V.

He still can’t get over the fact that sometimes I would make things and he won’t get a bite.

Eggless Pull-Apart Mint Cheese Loaf

An easy and scrumptious Pull-Apart Mint Loaf.
Prep Time2 hours 45 minutes
Cook Time45 minutes
Total Time3 hours 30 minutes
Course: Baking, Bread, Breakfast
Cuisine: Vegetarian
Keyword: Bakery, eggless
Servings: 1 bread loaf


for the dough

  • ½ cup warm milk
  • 1 tsp sugar
  • 2 tsp instant yeast
  • cup all purpose flour
  • 1 tsp salt
  • 25 gram butter room temperature
  • 1 tsp ginger paste
  • ¾ cup milk extra to brush over the bread

for the filling

  • 1 tbsp butter melted
  • 1 tsp roasted cumin powder
  • 1 tsp chili flakes
  • ¼ cup fresh mint leaves
  • ½ cup cheese grated


  • In a small bowl, mix together sugar, yeast and warm milk. Keep aside for 5 - 10 minutes till the mixture becomes bubbly and frothy.
  • In a large bowl, place flour, softened butter, salt and ginger paste. Mix well.
  • Add the yeast mixture and remaining milk. Knead well till you have a soft, smooth and pliable dough. The dough shouldn't be sticky. Add very little flour if the dough is sticky.
  • Shape the dough into a ball and place it in a well oiled bowl, turning the dough around to coat completely in oil. Cover and let it rise in a warm and dry place for 1 to 1½ hours until almost double.
  • Dust the work counter with flour, deflate the dough, shape into a square and roll into a larger squarer about 12X12 inches.
  • Brush the surface of the square with melted butter. Spread the filling - cumin seeds, chili flakes and mint leaves. Finally spread the grated cheese on top.
  • Using a rolling pin, gently press down the filling so it doesn't fall off when stacking the strips.
  • Using a pizza cutter or sharp knife, slice the rolled dough into 6 long even strips. It's ok if they are not perfect. Lay each strip on top of the other with topping facing upwards to get a stack of strips.
  • You can place the 2 strips from the side in the middle of the stack so that it appears neater.
  • Using a pizza cutter or a sharp knife, cut down through the stack of strips dividing it into 6 equal smaller stacks.
  • Grease a loaf tin, I used a 8½X4½ inch tin. Lightly flour it. Place the cut squares into the prepared pan, cut side down, stacking against each other.
  • Cover the pan with a kitchen towel and allow to rise for an hour.
  • Pre-heat oven to 180 °C. Lightly brush some milk over the top of the loaf.
  • Bake for 40-45 minutes till it is done and the top is golden brown.


  1. loosely adapted from Aparna
  2. You can vary filling as you desire. sweet, savory, raisins, garlic, caramelized onions. Get creative with it.
  3. If using sweet filling, increase sugar to 1/4 cup and remove whatever other filling you want - ginger, cumin seeds, cheese, etc.

Sending this lovely dish to –

  1. Bake Fest #  24 hosted by Pallavi, an event originally started by Vardhini.
  2. What’s with my Cuppa event started by Nupur.
  3. Yeastspotting
  4. Panissimo – October Edition, originally started by Bread & Companatico (Barbara) and Indovina chi viene a cena? (Sandra).
  5. Bread Showcase by Wisla – A Polish group similar to Panissimo

Join the Conversation

  1. Looks so good. I love the combination of mint and cheese :)

    1. Thanks Tes. I love mint. anything with mint is a winner!

  2. grazie per questo bellissimo pane!

  3. Diana @YourFlavorChef says:

    This looks and sounds delicious. Can’t seem to stop looking at those lovely photos too- can’t wait to try it!

    1. Thanks Diana. Do let me know how you like it when you try.

  4. That’s a nice addiction to have, I think. And one that the family supports ;) The photos really make me want to break the bread apart. Thank you so much for contributing to Panissimo.

    1. Thanks Simona. I really love when I get acknowledged for photos as so far it is all self-learned and shot with point and shoot. No fancy lenses or dSLR!

  5. I just bought an oven and well guess who is now going to try your recipe :) yes me!

    1. Thanks Richa. I am glad my recipe has a new guinea pig! Let me know how you like it!

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