Description
This pull-apart holiday tree bread features layers of garlic butter and melted cheese in a festive shape. Soft dough is layered with herb garlic butter and two types of cheese, shaped into a tree, and baked until golden. Each twisted branch pulls away easily for sharing.
Ingredients
- 1 cup warm water (110°F)
- 2 tablespoons honey
- 2¼ teaspoons active dry yeast (1 packet)
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 6 tablespoons unsalted butter, melted (for garlic butter)
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon salt (for garlic butter)
- ¼ teaspoon black pepper
- 1½ cups mozzarella cheese, shredded
- ¾ cup sharp cheddar cheese, shredded
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon unsalted butter, melted (for topping)
- Fresh parsley, chopped (for garnish)
- Flaky sea salt (optional)
Instructions
- Combine warm water, honey, and yeast in a large bowl. Let stand for 5 minutes until foamy.
- Add flour, salt, and 3 tablespoons melted butter to the yeast mixture. Stir until a shaggy dough forms. Knead for 5-6 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
- While dough rises, prepare the garlic butter by mixing melted butter, minced garlic, parsley, salt, and pepper in a small bowl. Combine mozzarella, cheddar, and Parmesan in another bowl.
- Punch down the dough and divide it into 4 equal portions. Roll each portion into a 10×12-inch rectangle on a floured surface.
- Place one dough rectangle on a parchment-lined baking sheet. Brush generously with garlic butter and sprinkle with one-third of the cheese mixture. Repeat layering twice more. Top with the final dough rectangle.
- Cut a triangle shape with a small rectangular trunk at the bottom to form a tree. Make 1-inch-wide diagonal cuts along both sides of the tree, leaving a 1-inch center column intact.
- Twist each strip twice to create spiral branches, revealing the cheese filling. Cover loosely and let rest for 20 minutes.
- Preheat oven to 375°F. Brush the tree with remaining garlic butter.
- Bake for 22-25 minutes until golden brown and the internal temperature reaches 190°F. Cheese should be melted and bubbly.
- Remove from oven, brush with 1 tablespoon melted butter, and garnish with fresh parsley and flaky sea salt if desired.
- Let cool for 5 minutes before serving. Pull apart the twisted branches and enjoy warm.
Notes
- Use store-bought pizza dough to cut total prep time to 30 minutes.
- Replace fresh garlic with 1 teaspoon garlic powder for a milder flavor.
- Swap mozzarella for Monterey Jack or Gruyère for different cheese flavors.
- Add ½ teaspoon Italian seasoning or dried oregano to the garlic butter for extra flavor.
- For a richer taste, add 2 tablespoons of softened cream cheese to the filling.
- Make it spicy by mixing ¼ teaspoon red pepper flakes into the garlic butter.
- Keep the center column at least 1 inch wide when cutting strips to prevent the tree from falling apart during twisting.
- Do not cut all the way through the bottom layer; this keeps the tree intact while baking.
- Use a pizza cutter for clean, even cuts when shaping the tree.
- If the dough becomes too elastic while rolling, let it rest for 5 minutes before continuing.
- Serve with marinara sauce or ranch dressing for dipping.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze, wrapped tightly, for up to 2 months. Reheat wrapped in foil at 325°F for 10-12 minutes, then unwrap and bake 3-5 minutes more. Microwave individual pieces for 20-30 seconds for quick reheating.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American