Whenever I stand in the bakery section and scan the fresh loaves, a cheesy pull-apart is always near the top of my list. There’s something irresistible about tearing off a piece of bread stuffed with melted, flavorful cheese.
Dairyworks’ smoked cheese slices are perfect for this bake. They have a firm, slightly crumbly texture and a bold smoky taste that stands up well to baking. These slices lift the recipe and make it a guaranteed crowd-pleaser.
This recipe combines the fun of a pull-apart loaf with the familiar flavours of a BBQ cheeseburger. Each segment contains a mix of smoky cheese and classic burger condiments, so every pull is like enjoying a mini cheeseburger. It’s ideal for a relaxed gathering, a picnic, or an informal dinner with friends.
- Bread
- 420g high-grade flour
- 3 teaspoons instant yeast (such as Surebake)
- 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 freestanding mixer fitted with a dough hook for roughly 10 minutes. Adjust with a little more flour or water if needed until the dough forms a smooth ball.
- Coat another bowl with a teaspoon or two of oil, 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 mix them with the BBQ sauce, mustard and Worcestershire sauce. Separate or break up the smoked cheese slices so they’re ready to tuck between the dough pieces. Grease a loaf tin and set it aside.
- After the first rise, lightly knead the dough in the oiled bowl for about 60 seconds. Turn it out onto a clean surface and divide into about 10 even pieces. Roll each piece into a ball and set aside.
- Holding the prepared loaf tin at a slight angle, place the dough balls in one by one. Fill the gaps between each ball with a spoonful of the prepared filling and some crumbled smoked cheese as you go.
- Cover the loaf tin with a tea towel and return it to a warm place to rise for another hour, or until the dough has doubled in size.
- Preheat the oven to 200°C (fan bake if available) while the dough completes its second rise.
- Remove the tea towel, brush the loaf lightly with egg wash and sprinkle extra crumbled smoked cheese over the top.
- Bake for around 30 minutes, or until the loaf is golden brown at the sides and sounds hollow when tapped.
- Allow the loaf to cool slightly, then serve warm or at room temperature. The pull-apart can be reheated later if you prefer to serve it warm.
GIVEAWAY TIME! – CLOSED
If you’re excited to try this recipe or simply love smoked cheese, I had a prize pack to give away courtesy of Dairyworks. Three lucky readers could win a gift box filled with a selection of smoked cheeses and chutney.
To enter, leave a comment below describing how you’d pair your smoked cheese slices.
Entries closed on Sunday 12th March, with winners drawn at random on Monday 13th March. The giveaway was open to New Zealand residents only.
WINNERS ANNOUNCED
Thank you to everyone who entered and shared your delicious pairing ideas for Dairyworks smoked cheese slices!
Congratulations to – Daina Gloyn, Charlotte Linney and Philippa Fox
If you are one of the winners, please email your postal details so the smoked cheese hampers can be sent out. Thanks again for participating.