Pull-apart bread, AKA “Crack Bread” is so good you will literally be addicted! It’s easy, delicious and you have endless options for loading up your loaf.

How To Make A Pull-Apart Loaf

1. Roll and stretch 1 pound thawed frozen white bread dough into a 12-inch square on a lightly floured surface. Add toppings . Cut into 16 small squares.
2. Make 4 stacks of 4 squares each.
3. Place each stack on it’s side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers to the dough fills the pan.
4. Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
5. Preheat the oven to 350. Bake the loaf until it’s browned and cooked through, 40 to 45 minutes (tent with foild if it’s browning to quickly). Let cool 15 minutes in the pan, then loosen with a knife. Remove to a plate and let cool 30 minutes.

Dark metal pans can cause baked goods to brown more quickly. If you’re using dark metal, reduce the oven temperature to 325.

Chocolate-Cinnamon Bread

Combine 4 ounces finely chopped semisweet chocolate with 1/3 cup sugar and 1/4 teaspoon cinnamon. Separately, combine 4 tablespoons softened butter, 1 teaspoon vanilla and a pinch of salt; spread over the 12-inch square of dough, then sprinkly with the chocolate mixture, pressing lightly. Assemble the loaf as directed; sprinkly with any fallen pieces of chocolate before rising and baking.

Blueberry-Cream Cheese Bread

Combine 2 ounces softened cream cheese with 1/2 teaspoon grated lemon zest and a pinch of nutmeg. Spread over the 12-in square of dough. Sprinkle with 2 tablespoons each granulated sugar and sliced almonds, then 1 cup blueberries, pressing lightly. Assemble the loaf as directed. Sprinkle with 1 tablespoon each granulated sugar and sliced almonds before rising and baking. Dust with confectioners’ sugar before serving.

Garlic-Asiago Bread

Combine 4 tablespoons softened butter, 2 tablespoons chopped parsley, 2 grated garlic cloves, 1/4 teaspoon red pepper flakes and a big pinch each of salt and pepper. Spread over the 12-inch square of dough; sprinkle with 3/4 cup grated asiago, pressing lightly. Assemble the loaf as directed. Sprinkle with 1/4 cup asiago before rising and baking.

Ham-And-Herb Bread

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 sliced onion and 1 teaspoon fresh thyme; season with salt and pepper. Cook, stirring occasionally, until golden brown, 8 to 10 minutes; let cool. Spread 1/4 cup creme fraiche over the 12-inch square of dough. Top with the onion mixure, 3 chopped slices of Black Forest ham and 2 tablespoons chopped chives. Assemble, let rise and back the loafs as directed.

Article sourced from Food Network Magazine.