Pull Apart…Super Cheesy Garlic Parmesan Bread (Happy One Year Anniversary!)

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It has been a year

a year since I started this blog 

because I needed it’s therapy..

It has been a year filled with more lows than highs…

a year of trying to figure out the 

who, what, where…

of my new reality.

it has been a hard, long road….

bananas…if I were to be honest.

but last night…

I noticed…

sometimes you just need to pull apart

apart from the noise of everyone – everything…

that is all around you…


and in your head.

I am at my best…when I do my own thing.

it is and has been..


to not get distracted

hard not to feel inadequate, envious, or defeated

when the the last 2.5 years….has been like mine.

but it is time to focus…

head down…

blinders on, earplugs in..

and just do what 


think is best.

it’s what I did when I started this blog…

and decided to ignore the noise of those who disapproved 

of my need to 


so…now to ignore the other noises in my life…

time to pull apart

and then maybe things

will finally…

come together.


Shavout is a week away and as my way of thanking all of you (old & new readers) who have been so wonderful and supportive of me & this little blog,

I am giving you one of my all-time favorite Shavout recipes that is so OUTRAGEOUSLY good! 

It is the quintessential Patchke Princess recipe – a little effort – all very easy & simple – with HUGE RESULTS!! 

Happy One Year Anniversary!

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Super Cheesy Pull-Apart Garlic Parmesan Bread 

Yields 1 loaf


1 packet active dry yeast

1 1/3 cups warm water

2 tsp. sugar

2 tablespoons extra-virgin olive oil

2 teaspoons salt

3 1/2 cups all purpose (or bread) flour

1/2 stick butter, melted

1 tablespoon dried parsley flakes

2 cloves garlic, minced

1/2 cup freshly grated Parmesan cheese

1/2 cup grated cheddar cheese


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In a small bowl, stir together the yeast, water and sugar. Let sit 5 minutes until yeast is foamy. In a large mixer bowl, mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes.

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Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

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In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.

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Punch down the dough. Tear off small pieces of dough (roughly the size of a ping ong ball).

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coat in the butter mixture, and place in the bottom of a bundt pan.

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Repeat this process until you have one layer of dough balls.

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Sprinkle on 1/3 of the Parmesan cheese & shredded cheddar cheese.

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Continue layering the dough balls and cheese until you have 2-3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

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Preheat oven to 350 degrees F (175 degrees C).

Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

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Turn over on to pan & serve!