Sundried tomato cheesy pull-apart bread

This tasty bread is the perfect starter when entertaining.

  • Serves 6
  • 20 mins preparation
  • 20 mins cooking

Brought to you by Praise


Sundried tomato cheesy pull-apart bread
  • 3 cup self-raising flour
  • 50 gram butter, chopped
  • 3/4 cup milk
  • 3/4 cup water
  • 1/2 cup praise sundried tomato mayonnaise
  • 1 cup grated tasty cheese, plus 1 tbsp grated extra
  • 1 tablespoon finely chopped rosemary, plus 1 tablespoon whole leaves extra
  • 1 tablespoon chopped chives


Sundried tomato cheesy pull-apart bread
  • 1
    Preheat oven to hot (200°C). Line an oven tray with baking paper.
  • 2
    Sift flour into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs.
  • 3
    Make a well in the centre. Add combined milk and water all at once, reserving 1 tbsp. Using a palette knife, mix to a soft dough.
  • 4
    Turn onto a floured surface. Knead dough gently. Press out to a 20x30cm rectangle.
  • 5
    Spread with mayonnaise, sprinkle with cheese and herbs. Roll up gently to form a log. Cut into 8 equal rounds. Arrange slightly overlapping on tray to form a loaf shape.
  • 6
    Brush with reserved liquid and sprinkle with extra cheese and rosemary leaves.
  • 7
    Bake 25-30 minutes, until loaf sounds hollow when tapped.


When kneading dough of any kind, always dust the work surface with the same flour that is in the dough – in this case, self-raising flour. This dough needs very gentle handling to achieve a tender end-product.