Cheesy Herb Christmas Tree Bread Recipe
This festive pull-apart bread features a soft, herb-infused dough filled with mozzarella and Parmesan, shaped like a Christmas tree. It's perfect for holiday gatherings and serving with pesto and pizza sauce.
Equipment
- Large bowl
- Stand Mixer or Bread Machine
- Greased Bowl
- Baking sheet
- Parchment paper
- Christmas Tree Pan (optional)
- Bench Knife or Sharp Knife
- Digital Thermometer
Ingredients
Dough Ingredients
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour 420g
- 1 cup plus 2 tablespoons water 255g, lukewarm; divided
- 2 tablespoons garlic oil or butter 25g garlic oil or 28g butter, at room temperature
- 1 large egg
- 3 tablespoons granulated sugar 37g
- 1 1/4 teaspoons table salt
- 1 tablespoon instant yeast 9g
- 1/4 cup Formaggio Italiano Cheese and Herb Blend 30g, optional
- 1/4 cup Parmesan cheese 25g, finely grated
Assembly & Topping
- 2 tablespoons garlic oil or butter 25g garlic oil or 28g butter, melted
- 3 ounces mozzarella cheese 85g, low-moisture preferred, grated (about 3/4 cup)
- 1/4 cup Parmesan cheese 25g, finely grated
- red pepper flakes to taste
For Serving
- pesto and pizza sauce for serving
Instructions
Preparation
- Accurately measure the flour by weight or by gently spooning it into a cup and sweeping off the excess.
- In a large bowl, combine the flour, 1 cup of water, garlic oil or butter, egg, sugar, salt, and yeast. Knead for 5 to 7 minutes by hand, or 3 to 5 minutes in a stand mixer, until a soft, smooth dough forms.
- Add the cheese and herb blend, Parmesan cheese, and the remaining 2 tablespoons of water. Knead for about 1 minute until all ingredients are fully combined, scraping the bowl as needed.
- Transfer the dough to a greased bowl, turn to coat, cover, and let it rise in a warm place for 1 to 2 hours, or until it has nearly doubled in bulk.
Assembly
- Line a baking sheet with parchment paper; optionally, use a greased Christmas tree pan placed on a parchment-lined baking sheet.
- On a lightly greased surface, pat the dough into an 8-inch square. Using a bench knife or sharp knife, cut the dough into 30 pieces (approximately 26g to 28g each).
- Shape each dough piece into a tight ball, then dip it in the melted garlic oil or butter to lightly coat. Arrange the coated dough balls on the prepared baking sheet or in the Christmas tree pan to form a tree shape (e.g., a 1, 2, 3, 4, 5, 6, 5, 2, 2 formation on a baking sheet).
- Cover the assembled dough and let it rise for another 45 minutes to 1 hour, until the dough appears noticeably puffy.
Baking & Serving
- Towards the end of the second rise, preheat your oven to 375°F (190°C) with a rack in the center.
- Once the dough has risen, sprinkle the grated mozzarella and Parmesan cheeses over the top. If using a Christmas tree pan, avoid sprinkling cheese directly to the very edges to prevent sticking, and sprinkle with red pepper flakes as desired.
- Bake for 20 to 30 minutes, or until the rolls are golden brown and an internal temperature of 190°F (88°C) is reached when measured with a digital thermometer. Note that rolls baked on a baking sheet may finish earlier than those in a pan.
- Serve the Christmas tree bread warm, either dolloped with pesto and tomato sauce or served on the side for dipping.
Notes
This recipe yields approximately 30 pull-apart pieces. The Christmas tree bread is best enjoyed warm from the oven. To reheat leftovers, cover the bread in foil and place it in a 350°F (175°C) oven for 15 to 20 minutes, until thoroughly warm.