1. Activate the Yeast

In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5–10 minutes, until foamy.

2. Make the Dough

1. Add flour, salt, egg, and softened butter to the yeast mixture.

2. Mix until a soft dough forms.

3. Knead on a lightly floured surface (or with a dough hook) for 8–10 minutes until smooth and elastic.

4. Place in a lightly oiled bowl, cover, and let rise 1 to 1½ hours, until doubled in size.

3. Prepare the Filling

In a small bowl, combine melted butter, minced garlic, and diced jalapeños. Set aside.
Keep cheddar cheese ready.

4. Shape the Pull-Apart Bread

Option 1: Loaf Style (stacked layers)

1. Punch down dough and roll it out into a large rectangle (about 10×14 inches).

2. Brush with the jalapeño-garlic butter.

3. Sprinkle evenly with cheddar cheese.

4. Cut the dough into strips, then squares (about 3×3 inches).

5. Stack the squares loosely and place them upright in a greased loaf pan.

Option 2: Monkey Bread Style (rolled balls)

1. Divide dough into golf ball–sized pieces.

2. Flatten each piece slightly, fill with cheese and jalapeños, and pinch to seal.

3. Place the filled balls in a greased bundt pan or round baking dish.

5. Second Rise

Cover and let rise 30–45 minutes, until puffy.

6. Bake

1. Preheat oven to 350°F (175°C).

2. Brush the top with melted butter and sprinkle with extra cheese and jalapeño slices.

3. Bake for 30–35 minutes, until golden brown and bubbling with cheese.

4. Cool slightly before serving.