Have you ever watched a plate shuffle? My nephews were champions of it. They would take their fork and shuffle around the food to make it look as if they were eating the meal. Only a few things would interest them when they went through their picky phase. Bread was number one. I witnessed baskets of it become empty while plates were full. They would eat cheese too. I’m quite sure if I had served only slices of cheese and rolls they would have been thrilled. I thought about those days when I was baking Parmesan Pull Apart Bread.
I look back on those family meals and smile. My parents would try everything to get their young grandkids to eat. Some of those tactics were all too familiar as I experienced them first hand as a kid. However there was a little more “sugar coating” on the tactics with them because of the grandkid factor.
Fast forward to the present and cheese is still a family favorite. The idea of what I wanted to make happened within seconds after Wisconsin Cheese asked for family-friendly, especially kid-approved, recipes. It had to be a cheese bread beyond cutting a loaf in half and melting cheese on it. Homemade bread was in order. It was the time to tackle my first pull apart loaf.
Those picky days of my nephews inspired the bread’s flavor. I decided to forgo any extras like garlic or herbs because I figured they would want it strictly bread and cheese. I used a mild parmesan cheese made in Wisconsin. I knew it would be good because Wisconsin cheesemakers have 160 years of experience and win more awards than any other state or country.
How is the Parmesan Pull Apart Bread? It is light and airy with a delicate cheese aroma and flavor. It looks like a basic white bread and so there is an element of surprise with the first bite. There is a fun factor with pulling off a slice. The bumpy top gives it a rustic appearance I think is quite nice.
Do you enjoy cooking or baking with cheese? And would you like to go to the Food and Wine Conference held July 17th -19th in sunny Orlando, FL? Then head to the kitchen and create an original recipe to enter in the Wisconsin Cheese contest. First place winner will receive reimbursement for their full conference pass, hotel accommodations and air fare (up to $2,000) plus a Wisconsin cheese assortment and have the recipe featured on EatWisconsinCheese.com. Winner must be present to receive the prize and deadline for entries is June 19, 2015.
Cheese made in Wisconsin is top quality. Wisconsin Cheese has lots of interesting information on their website to show why where it comes from matters. Sunday Supper is proud to partner with the Wisconsin Milk Marketing Board to share family friendly, kid-approved recipes. Scroll down to find links to ones from appetizers all the way to desserts. See all the goodness by following the Wisconsin Cheese Recipes Pinterest board. Take a look at my Grilled Pimento Cheese Sandwich for more hot, melty, cheese goodness.
- 5 to 5½ cups all-purpose flour, divided
- 2 packages (1/4 ounce each) instant yeast
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 1½ cups buttermilk
- ½ cup water
- 2 tablespoons vegetable or canola oil
- 1 cup grated Wisconsin parmesan cheese
- 2 tablespoons unsalted butter, melted
- Whisk together 2½ cups flour, yeast, sugar, and salt in the bowl of a stand mixer.
- Heat buttermilk, water, and oil in a small saucepan until warm (120° to 130°F). Add to flour mixture.
- Using the flat beater, mix on low speed until moistened. Increase speed to medium and mix for 3 minutes.
- Change flat beater to dough hook. Turn mixer on low (setting 1 or 2 or as recommended by manufacturer when using dough hook). Gradually add parmesan and enough remaining flour to make a firm dough. Knead for 4 to 5 minutes.
- Turn dough out on a lightly floured surface. Knead a few times and shape into a ball. Place the dough in the greased bowl and turn to coat dough. Cover and let rise in a warm draft-free place until double, about 1 hour.
- Lightly grease two 9- X 5-inch loaf pans while dough is rising.
- Punch down dough and divide in half. On a lightly floured surface, roll one half to a 16- X 10-inch rectangle. Brush with half of melted butter.
- Cut into four 10- X 4-inch rectangles. Stack dough pieces, butter side up. Cut into 5 stacks, 4- X 2-inches.
- Place stacks in a row in the pan cut side down. Repeat with remaining dough half.
- Cover loaves and let rise in a warm, draft-free place until almost double, about 30 minutes.
- Preheat oven to 375°F while the loaves are rising.
- Bake loaves for 30 minutes or until golden brown.
- Transfer loaves from pans to wire racks. Cool completely.
Recipe adapted from the Red Star Centennial Bread Sampler cookbook published in 1981 (no longer in print).
Are you looking for more cheese deliciousness? Check out these recipes by Sunday Supper tastemakers featuring top quality Wisconsin cheese:
- Cheese Crispies by Shockingly Delicious
- Cheese Fondue by Recipes Food and Cooking
- Prosciutto Havarti Spinach Bundles by Daily Dish Recipes
Main Dishes with Cheese:
- Cheese Curd Stuffed Meatball Sliders by The Girl In The Little Red Kitchen
- Cheesy Crab Stuffed Peppers by FoodieTots
- Cheesy Skillet Lasagna by Life Tastes Good
- Cheesy Vegetable Enchiladas by Alida’s Kitchen
- Fontina Chorizo Spinach Quiche by Serena Bakes Simply From Scratch
- Ham, Blackberry Ricotta, and Fresh Mozzarella Grilled Cheese by Cupcakes & Kale Chips
- Korean-style Poutine 2.0 by kimchi MOM
- Mozzarella, Tomato, and Basil Couscous Salad with Arugula by Ruffles & Truffles
- Pimento Cheese Potato Soup by Cosmopolitan Cornbread
- Sausage and Burrata Pasta by Family Foodie
Cheese Side Dishes:
- Cheesy Jalapeno and Bacon Potato Au Gratin by Peanut Butter and Peppers
- Chipotle Beer Mac & Cheese by One Sweet Mess
- White Mac and Cheese by Bobbi’s Kozy Kitchen
- Coconut Lime Cheese Crepes with Brandied Cherry Topping by The Life and Loves of Grumpy’s Honeybunch
- Ricotta Cheesecake Brownies by That Skinny Chick Can Bake
10 Ideas for Cheese Dip Dippers by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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Disclosure: This post is sponsored by the Wisconsin Milk Marketing Board in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.