Delicious Pull-Apart Caesar Salad Bread, made two ways. Filled with the flavours of Caesar salad – mayonnaise, garlic, lemon, Parmesan and mozzarella cheese. Made as a skillet or loaf pull apart bread.
I know this is an odd sounding name for a bread. Just to assure you off the top – there isn’t actually a Caesar salad hiding anywhere in this bread. What there is though is all the best flavours of Caesar salad! Combined with warm, freshly baked bread. And it’s insanely good. And the smell when it’s baking is heavenly. And yes, you must try it the next time you’re in the mood for a decadent loaf (or skillet) of garlic cheese bread.
I have made this bread many times and experimented with different shapes. I love the pull-apart skillet for times when I just want to place it on the table and let everyone dig in. It’s great with soup or chili. As the filled dough is cut in to chunks, the great flavour infuses all the little bread bites beautifully.
When I feel more like a slice, I go the loaf route. It’s also pull-apart, but a whole slice this time. It bakes up with a super soft, moist and flavour-soaked middle, encased in a crispy crust. It’s the best of both worlds when it comes to cheesy garlic bread.
Speaking of crispy outside, that is thanks to the panko dusting that the pan gets. It’s a great technique for a lovely, crispy crust.
Cook’s Notes for Pull-Apart Caesar Salad Bread
Rolling up the dough after you’ve spread your filling on it is best done using what I call the lift and flop method. Simply lift the rolled part and flop it forward. If you try to simply roll, all the filling will be pushed forward and you may end up with a big puddle on the counter at the end :)
The loaf bread shown here was baked in my 4×11-inch loaf pan. I’m thinking a 9×5 would be roughly equivalent. An 8×4 would probably be a tight fit. To do a round of pull-apart bites, use any baking dish that is roughly 10-inches in diameter – a skillet, springform pan or cake pan.
Pull-Apart Caesar Salad Bread: Two Ways
- Olive oil
- 1/4 cup panko
- 1 1/2 cup warm water
- 2 Tbsp instant or rapid rise yeast
- 1/4 cup extra virgin olive oil
- 4 tsp sugar
- 2 1/2 tsp salt
- 1 Tbsp Dried Italian seasoning
- 1 tsp garlic powder
- 5-6 cups bread or all purpose flour
- 1/2 cup mayonnaise
- 3 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- 1 cup Parmesan cheese shredded
- 1 cup mozzarella cheese shredded
- 1 Tbsp garlic minced
- 2 Tbsp fresh parsley minced
- 1 large egg
- Pinch of garlic powder, salt and pepper
- Sprinkling of additional Parmesan and mozzarella
- Drizzle of olive oil
Grease 9x5 loaf pan, skillet or 10-inch round springform or round cake pan with olive oil. Sprinkle with panko and tip to coat evenly. Set aside.
In a large bowl or the bowl of a stand mixer fitted with a kneading hook, whisk together the water and yeast. Let stand a few minutes. Add oil, sugar, salt, Italian seasoning, garlic powder and about 4 cups of the flour. Mix and then knead, adding more flour in small increments, as necessary, to form a soft, moist dough. Cover bowl with plastic wrap and allow to rise for 45-60 minutes, or until almost doubled.
Meanwhile, prepared the filling by stirring together all the filling ingredients. Set aside.
When dough has risen, remove to a flour dusted work surface and gently deflate. Roll dough in to a rectangle about 1/2 inch thick. Spread filling over dough, then roll up dough jelly-roll style.
For loaf: Cut jelly roll in to 8-10 slices. Snug slices next to each other in prepared loaf pan.
For Pull-apart Skillet or round dish: Using a sharp knife or bench scraper, chop jelly roll in to irregular pieces, about 1 - 1 1/2 inches. Scatter dough pieces in prepared skillet or round baking dish.
Beat egg in a small bowl, then brush over dough. Sprinkle with garlic powder, salt and pepper, then scatter a bit more Parmesan and mozzarella over top. Drizzle with a bit of olive oil, over-top. Cover with plastic wrap and let rise until dough is puffy, about 45-60 minutes.
Preheat oven to 375 F. Bake 20 minutes at 375 F., then reduce oven to 350 F. and bake for a further 20-30 minutes, or until nicely browned and cheese is melted.
Adapted from Passion for Baking (Marcy Goldman)