Rich, buttery bread is layered with delicious cheddar cheese, Prosciutto and thinly sliced pears in this Cheddar Pear Prosciutto Pull-Apart Bread that makes the perfect addition to your Mother’s Day brunch spread.
Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. It’s the second recipe of Brunch week here on It Bakes Me Happy and you are probably already familiar with how much I love breakfast! Thanks for joining us as we celebrate Brunch all this week and prepare for Mother’s Day. 30 Bloggers from around the country are showcasing their best brunch dishes – from cocktails to casseroles, breakfast breads, sandwiches and salads; there’s a little something for everyone.
When I sat down to plan my Brunch Week menu last month this recipe was not on my list, but then I got a fun delivery from the sweet folks of Woot Froot and I just had to think of a way to use the delicious pears they sent me. Luckily Cabot Cheese also sent a box of their amazingly delicious cheese, so I knew I wanted to combine them into a sweet and salty recipe – enter this Cheddar Pear Prosciutto Pull-Apart Bread.
I know what you’re thinking, man that recipe title is a mouth full. But trust me, once you get a mouthful of this irresistible pull apart bread you’ll thank me!
I want you to know you do NOT need to be afraid to bake with yeast, it is so easy! Really it is, I kind of love it, which is why I am sharing yet another yeasted dough today, but a savory one that is perfect to serve with a side of scrambled eggs. Look at all those layers of yummy goodness up their in the photo above, I typically don’t photograph raw food, but I loved the pops of green that were peaking through, so I couldn’t resist.
Fresh homemade bread + Woot Froot sliced pears + Cabot Seriously Sharp Cheddar + Prosciutto = awesomeness you and your mom are going to want this Sunday. If you want it to be extra cheesy, go ahead and throw a layer of cheese on top before baking; I hope you enjoy, happy baking!
- ¼ c water, warm
- 2¼ tsp rapid rise yeast
- ½ tsp sugar
- 2¾ c bread flour
- ¼ tsp salt
- ⅓ c milk
- 2 large eggs, room temperature
- 1½ Tbs butter, melted
- 1½ Tbs butter, melted
- 6 oz Cabot Seriously Sharp Cheddar, shredded
- 3 oz Woot Froot pears, thinly sliced
- 4 slices of Prosciutto
- In a small bowl combine the ¼ c warm water, yeast and sugar, set aside to bloom.
- To the bowl of your stand mixer fitted with the dough hook add the flour and salt.
- Add the yeast mixture, milk and eggs, mix on low to combine.
- Knead the dough on low for 8-10 minutes.
- Place the dough in a grease bowl and cover with plastic wrap, let rise 1 hour.
- Roll the dough out into a large rectangle.
- Spread on the melted butter and cover with a layer of shredded cheese.
- Top the cheese with a layer of Prosciutto and then a layer of sliced pears.
- cute the dough length wise into 6 strips.
- Stack the strips and slice into 6 sections.
- Prepare a large loaf pan with cooking spray and arrange the dough in the pan.
- Cover with plastic and let rise 20-30 mins.
- Preheat your oven to 350º F and bake the loaf for 30 mins, until golden.
- Let cool in the pan 10 minutes, serve warm.
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
I hope you enjoy what the #BrunchWeek Bloggers cooked up today!
BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.
BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.