• tworedbowls says:

      January 28, 2016 at 12:23 pm

      Oh, I am so glad to hear that!! I hope you love it if you try it! Thank you for the kind words, Marisa ๐Ÿ™‚

  1. says:

    January 28, 2016 at 7:48 am

    We had a huge snow storm called White Juan many years ago. That sounds super racist if you ask me, but it got its name because the previous year we’d had a devastating brush with hurricane named Juan, which made the dump of 100 cms of snow seem like some sort of Juanesque wintery revenge. Anyhoo, there was so much snow in Halifax that trucks couldn’t deliver essentials like bread, milk and produce to the grocery stores. The shelves were bare, the city was crippled. Curfews were put in place in order to allow for snow clearing. There was so much snow – and no where to put it – that trucks were permitted to dump some in the Halifax Harbour.

    This is all to say that bread looks super tasty.

    • tworedbowls says:

      January 29, 2016 at 9:18 am

      omg. White Juan. I can’t get over that name. (But also everything else about this. Halifax always puts everything in perspective down here in the balmy south!)

  2. Erica says:

    January 28, 2016 at 8:10 am

    IT LOOKS SO GOOD. And you get bonus points for calling them Jabba’s neck rolls hahahaha I die. Hope all is warm and cozy now post-storm! ๐Ÿ™‚

    • tworedbowls says:

      January 29, 2016 at 9:20 am

      Bahaha I’m so happy you are as tickled as I was! I still can’t stop giggling over it. I think I’d be okay with all foods being named after unappetizing body parts. Thank you so much, Erica!!

  3. says:

    January 28, 2016 at 10:54 am

    Wait, sincere question from a West Coast lifer before I move out there โ€” why do people buy water before snowstorms? Do the pipes freeze up or something and you can’t get any water?

    PS โ€” this bread looks bomb. Glad to hear y’all survived the storm! See you next week ๐Ÿ˜‰

  4. says:

    January 28, 2016 at 3:06 pm

    Oh my goodness! I think your experience was definitely dramatic! I still had to go to work because the subways were still working but of course NO ONE was at the office cause all my coworkers were going through a similar situation to yours. Anyways I just love pull apart bread and your dough looks so fluffy and spongy. I WANT it!

  5. danielle is rooting the sun says:

    January 28, 2016 at 9:00 pm

    cynthia, i’m starting to get this feeling that my taste-buds have finally met their soul-mate (aka you). also, seltza is definitely a snow day (every day) must for me! this bread is so gorgeous lady – i am a garlic freak. wishing you well post-jonas madness. xo

  6. says:

    January 29, 2016 at 4:10 am

    Oh goodness me this looks so delicious. I’ve never heard pull apart or tear and share bread – but it looks really fun. I have to make this, because I love the idea of spring onion pesto you used in the other post.

    Do you have to serve this warm or does it work cold?

    • tworedbowls says:

      January 29, 2016 at 9:17 am

      Thank you so much, Angela!!! I totally agree, I think the tearing part is the best part, hehe ๐Ÿ™‚ I like the bread warm, but I’ve definitely served this bread at room temperature (after bringing it outside in the NY winter!) and everyone still loved it, so that should be just fine, too. I hope you love it if you try it!

  7. says:

    January 29, 2016 at 12:17 pm

    Oh my gosh, I would give anything for this bread right this second! It looks so pillow-y and warm and I can only imagine how comforting it would be on a chilly day.

    Sorry to hear about the sink and the heat and the water! But for what it’s worth, I think you have your priorities straight. Pork and bok choy trumps water any day. Plus I’m pretty sure all of those water-stocked neighbors of you would fork over all of their reserves for some of that pork…or this bread!

  8. says:

    January 29, 2016 at 1:56 pm

    Girl, the only difference between you and me is that (luckily) our building maintained perfect working order during that storm. I too went out last friday to stock up on supplies for cake baking over the weekend, rolling my eyes at all the knuckleheads stocking up like it’s the end of the world. The storm did turn out worse than expected, and then I felt like a jerk for making fun of those prudent shoppers. ANYWAYS, I am glad you got to make your meatballs and everything got fixed!!

    And of course this bread looks so soft and delicious, it would have been great to nom on during all the snow. Loving everything about this recipe!!

  9. says:

    February 1, 2016 at 12:24 am

    Bwahahahahaha Jabba’s neck rolls! Brilliant! I too would welcome the chance to be forced to eat take-out. I’m glad you and Bowl #2 weathered the storm! This pull apart bread looks amaaaaaaaazing and totally delicious. You can never go wrong with cheesy herby carbs christened a hilariously gross name!

  10. says:

    February 1, 2016 at 2:30 am

    Sigh…this just looks phenomenal!!!!! And those bumpy little ridges are just so perfect. Nothing like beautiful fresh bread in my opinion. Glad you ended up publishing this despite the Jabba reference! Once again, I haven’t seen the movie (sorry :/ ) but I know Jabba has much work to do, lol. Eeeep.

  11. says:

    February 2, 2016 at 11:51 am

    Boo to Jonas and flooded sinks but hooray for this cheesy jabba’s neck rolls (hehehehe) bread!! It looks so insanely cheesy that the thought of it might chase away Jonas (brothers) blues. Hope you guys are staying warm and cozy out there!!

  12. says:

    February 3, 2016 at 6:53 am

    Jabba Neck Rolls.. ha! I’m glad y’all survived the storm.. and even happier it didn’t make it’s way down south.. I love milk bread and have made your recipe several times. Can’t wait to try this one. ๐Ÿ™‚

    • tworedbowls says:

      February 10, 2016 at 10:47 am

      You don’t know how this made my day, Erika! I’m so floored that you made the milk bread. This made me so happy. Sending hugs to you always! (PS SO glad the storm didn’t make it down to you either!)

  13. Michรจle Foo says:

    February 8, 2016 at 8:55 am

    This looks great but where are the spring onions in the recipe? I see them in your pics…I love spring onions so if they could be added, all the better…

    • tworedbowls says:

      February 8, 2016 at 9:18 am

      Hi Michรจle! The spring onions are from the scallion pesto version of this bread, but you can of course add scallions to the garlic cheese version too! I’m a big scallion lover too ๐Ÿ™‚ I’ve updated the recipe to include a few points where you can add them. Thanks so much for asking!

  14. Cindy says:

    April 8, 2016 at 3:35 pm

    This looks so amazing! I just made bolognese and thought bread…And remembered I bookmarked this recipe. Can I leave in fridge for longer than 10 hours?

    • tworedbowls says:

      April 8, 2016 at 5:12 pm

      Definitely! It should be fine for up to 14-16 hours with no issues, if not longer. If you’re thinking a full 24 hours or more, I might decrease the yeast to 1 tsp. I’d love to hear how it turns out with a longer rise!

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