A delightful pull-apart bread filled with cheesy and herby goodness, perfect for sharing.
In a small bowl, combine the yeast, sugar, and 1/4 cup of warm milk. Let it sit until frothy, about 10 minutes.
Ensure the milk is warm, not hot, to activate the yeast properly.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, remaining milk, and olive oil. Mix until a dough forms.
You can use a stand mixer with a dough hook for easier mixing.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
If the dough is sticky, sprinkle a little more flour as you knead.
Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
A warm oven (turned off) can be a great place for the dough to rise.
Punch down the dough and divide it into 20 equal pieces. Flatten each piece into a small disc.
Use a kitchen scale for even portions.
Mix the parsley, chives, and cheese in a bowl. Place a spoonful of the mixture onto half of the discs, then cover with the remaining discs, sealing the edges.
Press the edges firmly to prevent the filling from leaking out.
Grease a loaf pan and arrange the filled discs upright in the pan. Cover and let rise for 30 minutes.
Arrange the discs snugly to ensure they bake together.
Preheat the oven to 400°F (200°C). Brush the top of the loaf with milk and bake for 30-35 minutes until golden brown.
Check the bread halfway through baking and cover with foil if it browns too quickly.
Let the bread cool slightly before serving. Enjoy your cheesy herb pull-apart loaf!
Serve warm for the best flavor and texture.
