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Stretchy Mochi Cheese Bread Pull-Apart Recipe with Gooey Cheese

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A chewy, stretchy mochi cheese bread pull-apart with gooey mozzarella and sharp cheddar cheese, perfect as a comforting snack or party treat.

Ingredients

Scale
  • 1 ½ cups (210 g) mochiko flour (glutinous rice flour)
  • 1 cup (125 g) all-purpose flour
  • 2 ¼ teaspoons (7 g) instant yeast
  • 1 tablespoon (12 g) sugar
  • 1 teaspoon (6 g) salt
  • 1 cup (240 ml) warm milk (about 110°F / 43°C), whole milk preferred
  • 3 tablespoons (45 g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 ½ cups (170 g) shredded mozzarella cheese
  • 1 cup (115 g) shredded sharp cheddar cheese
  • Optional: pinch of dried oregano or parsley

Instructions

  1. Activate the yeast: In a small bowl, combine 1 cup warm milk (110°F / 43°C) with 2 ¼ teaspoons instant yeast and 1 tablespoon sugar. Stir gently and let sit for 5–10 minutes until foamy.
  2. Mix dry ingredients: In a large mixing bowl, whisk together mochiko flour, all-purpose flour, and salt.
  3. Combine wet ingredients: Add 2 large eggs and 3 tablespoons melted unsalted butter to the foamy yeast mixture. Whisk until smooth.
  4. Make the dough: Pour wet ingredients into dry mixture. Stir with a wooden spoon or spatula until sticky dough forms. Alternatively, mix on low with a dough hook for about 5 minutes until elastic but slightly tacky.
  5. First rise: Cover bowl with kitchen towel or plastic wrap. Let rise in a warm spot for 1 hour or until doubled in size.
  6. Prepare cheese filling: Mix shredded mozzarella and sharp cheddar cheese in a bowl. Add a pinch of dried oregano if desired.
  7. Shape dough balls: Punch down dough to release air. Divide into 12 equal pieces (~2 ounces or 55 g each). Flatten each piece into a disk, place a spoonful of cheese mixture in center, pinch edges to seal, and roll into smooth balls.
  8. Arrange in pan: Lightly butter a 9×13 inch baking pan. Place dough balls seam side down, close but not squished.
  9. Second rise: Cover pan loosely and let dough balls rise for 30 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden brown and cooked through.
  11. Cool slightly & serve: Let bread cool about 10 minutes before pulling apart.

Notes

Use warm milk at about 110°F to activate yeast properly. Avoid pre-shredded cheese with anti-caking agents for best melt and stretch. Seal cheese filling tightly to prevent leaks. Let bread cool slightly before serving to avoid burning fingers. For a shiny crust, brush melted butter on top after baking.

Nutrition

Keywords: mochi bread, cheese bread, pull-apart bread, stretchy cheese bread, mochiko flour, gooey cheese, party snack, comfort food

Find it online: https://fizzlefork.com/stretchy-mochi-cheese-bread-pull-apart-recipe-with-gooey-cheese-step-by-step/