Artichoke Pull-Apart Bread with spring herbs

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • Approximately ½ cup each coarsely chopped Parsley Arugula, and Chives (the artichoke flavor dominates so feel free to use any combination of fresh herbs, just parsley, or just chives)
  • 2 T butter
  • 4 cloves of garlic or fewer finely chopped
  • 1 T EVOO
  • 1 cup tightly packed artichoke hearts
  • 2 ounces hard cheese like reggiano cut into approximately ½ inch chunks
  • 2 cups AP flour
  • 2 cups WW Pastry Flour
  • 1 1/4 tsps salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ cups greek yogurt
  • enough beer to make it all come together about 2 T in this case-optional


  1. Preheat oven to 375
  2. Butter a loaf pan
  3. Combine garlic butter and olive oil and heat on the stove top or in the microwave until the butter is just bubbling, set aside.
  4. In the bowl of a food processor fitted with the metal blade combine all the dry ingredients and whir to thoroughly combine. Add the yogurt and process until it just begins to come together (at this point my dough was still quite dry but rather than add more yogurt I poured some light lager a bit at a time into the running food processor and ran it until the mixture formed a smooth and cohesive, but not sticky, ball)
  5. Dump the dough out onto a lightly floured surface.
  6. Now add the hard cheese to the food processor (I didn’t wash but just wiped out any little bits of dough still clinging) and process until it’s grated. Add the artichoke hearts and pulse to a spreadable consistency (about 3 seconds)
  7. Roll out the dough into roughly an 12x20 inch rectangle and slather with the garlic butter and artichoke cheese mixture. Sprinkle the herbs over the top, I attempted to put each on roughly one third of the dough. Cut the dough into three equal strip length wise and carefully stack them on top of on another and then cut again into five equal ish) stacks. Place stacks vertically in prepared loaf pan and bake until center is done (approximately 190F, and you might want to check with a thermometer rather than go by site, the outer edges will brown but the middle takes awhile), about 50-55 minutes. Cover with foil if the edges start to brown too quickly.