Pull-Apart Challah, Lengthwise

I find all kinds of photos of recipes on Pinterest that make me lick my lips and wish there was someone in my family that would eat the recipe if I made it. Smitten Kitchen’s Cheddar, Beer and Mustard Pull-Apart Bread is one of those recipes. I fell in love with the look of this loaf, with its peel-apart slices.

Having recently bought a 10″ x 5″ loaf pan, I decided to use my tried-and-true Pull-Apart Challah Rolls, but stacked layers in a loaf pan instead of rolled balls in a cake pan. It worked beautifully, thought the layers did not pull apart as delicately as they would have if I’d have put cheese or butter in between each one.

The boys loved the challah baked this way, and G. said he even preferred it to the rounded version. Although I’d still like to try the cheesy mustard version, I felt very satisfied with this result.

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