I remember the very first time I tried pull apart bread. I was a freshman in college and our student union made the most amazing little fan bread loaves. Students would walk into the union and be overwhelmed with the aroma of fresh baked bread. To further entice us, the little “individual” loaves of homemade bread were packaged in see through plastic sleeves. The sleeves were steam filled, so you knew your little pull apart loaf of bread was hot and fresh.

I’ll admit to pretty much living off of homemade pull apart bread when I was in college. In fact, between these student union fan loaves and the buttery dinner rolls from the restaurant I worked at, I’m not sure I ate much else.

I visited my college campus many years later, highly anticipating the bakery science department was still serving fresh, dreamy fan loaves. My disappointment was evident when there were no fresh bread loaves to be found. Anywhere. What’s a foodie to do when she can’t buy what she wants? She heads home and makes it herself!…

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I have been so excited to share this recipe with you for quite some time. I’m going to say, testing this recipe over the past month is the reason I’m not totally beach bod ready this season…but I’ll also share that it’s been totally worth it. Cabot Creamery, my favorite dairy company, recently introduced new shredded varieties of their cheeses and I’ve been ALL IN. They have 15 new shredded cheese varieties, including my favorites “Fiery Jack”, “Two State Farmers”, and “Rustic Pizza”.

If you follow me on Instagram then you’ve probably noticed that Cabot’s Fiery Jack shredded cheese has been making it’s appearance in many of my meals lately. I can’t get enough of this blend of Habanero Cheddar and Monterey Jack cheese. It adds the perfect spiced up kick to burgers, pasta and more!…

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