Whenever I stand in the bakery aisle staring at fresh loaves, a cheesy pull-apart is always my top pick. There’s something irresistible about tearing apart bread segments filled with melted, flavourful cheese.
Dairyworks’ smoked cheese slices are an excellent choice for this recipe. They’re firm with a pleasant crumble and deliver a bold smoky flavour that really lifts the bake. Perfect for a crowd.
This recipe blends the soft, tear-apart texture of a pull-apart loaf with all the classic tastes of a BBQ cheeseburger. Each segment hides a savoury filling so that every pull gives you a bite reminiscent of a cheeseburger—an ideal shareable for casual entertaining or a picnic.
- Bread
- 420g high-grade flour
- 3 teaspoons instant yeast
- 2 tablespoons milk powder
- 2 tablespoons sugar
- 1 ½ teaspoons salt
- 280ml lukewarm water
- 2 tablespoons oil
- Filling
- 1 pack Dairyworks smoked cheese slices
- Half an onion, diced
- 2 gherkins (about 50g), diced
- 3 tablespoons BBQ sauce
- 2 teaspoons mild mustard
- 1 teaspoon Worcestershire sauce
- In a large bowl, combine the bread ingredients except for 220g of the flour. Mix thoroughly and let the mixture rest for about 15 minutes.
- Add the remaining flour, then knead the dough with a stand mixer fitted with a dough hook for about 10 minutes. Adjust with a little more flour or water as needed until the dough forms a smooth ball.
- Lightly oil another bowl, place the dough inside, cover with a tea towel and let rise in a warm spot for about 30 minutes.
- While the dough rises, prepare the filling: dice the onion and gherkins, then combine them with the BBQ sauce, mustard and Worcestershire sauce. Break the smoked cheese slices into pieces and set aside. Grease a loaf tin and have it ready.
- After the first rise, gently knead the dough in the oiled bowl for about 60 seconds. Turn it onto a clean surface, divide into roughly 10 equal pieces, and shape each into a ball.
- Hold the prepared loaf tin at an angle and place the dough balls inside one by one. Press a little of the filling between the balls so each segment contains a portion of the mixture and cheese.
- Cover the loaf tin with a tea towel and return it to a warm place to rise for about an hour, or until the dough has doubled in size.
- Preheat the oven to 200°C (bake).
- Remove the tea towel, brush the top with egg wash and sprinkle extra crumbled smoked cheese over the loaf.
- Bake for about 30 minutes, or until the sides are golden and the loaf sounds hollow when tapped.
- Allow the loaf to cool slightly. Serve warm or at room temperature. Leftovers can be reheated when needed. Enjoy!
GIVEAWAY TIME! – CLOSED
If you can’t wait to try this recipe or you simply love smoked cheese, I had a Dairyworks prize pack to give away. Three lucky readers would receive a gift box containing a selection of smoked cheeses and chutney.
To enter, leave a comment describing how you’d pair your smoked cheese slices.
Entries closed on the date listed in the original post. The giveaway was open to New Zealand residents. Thank you to everyone who entered!
WINNERS ANNOUNCED
Thank you to everyone who shared their delicious pairing ideas with Dairyworks smoked cheese slices.
Congratulations to – Daina Gloyn, Charlotte Linney and Philippa Fox
Please contact the original giveaway organiser with your postal details so your smoked cheese hampers can be sent to you.