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Sun Dried Tomato and Gruyere Pull Apart Bread


For the Dough:

  • 1/2 cup warm milk
  • 1 tsp sugar
  • 2 tsp active dry yeast
  • 2 3/4 to 3 cups all-purpose flour
  • 1 tsp salt
  • 25 gm butter soft at room temperature
  • 1 tbs garlic minced
  • 3/4 cup milk + a couple of tbsp to brush over the bread

For the Filling:

  • 15 to 20 gm melted butter
  • 2 Tbs sun dried tomatoes
  • Crushed pepper/ red chilli flakes to taste
  • 1/2 cup grated Gruyere


  1. In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Wait 5 minutes till the yeast bubbles up.
  2. Put 2 3/4 cups of flour, salt, softened butter, and garlic paste in the bowl of your stand mixer and with the paddle attachment, mix it all in.
  3. Then add the yeast mixture andthe 3/4 cup of milk and stir till everything is mixed.
  4. Switch to the dough hook and knead until you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking,but only just as much as is necessary.
  5. Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat itcompletely with oil. Cover and let it rise for about 1 to 1 1/2 hours or untilalmost double in volume.
  6. Dust your work surface lightly with flour. Deflate the dough, add in the tomatoes, cheese, garlic and chili flakes.
  7. Make 30 walnut size balls out of the dough, leaving a bit extra for the stem and leaves.
  8. Place the dough balls in the shape of a grape bunch, cover with a cloth and let rise until doubled.
  9. bake on 350* F for 25- 30 minutes.