Directions
- 1In a bowl, mix room temperature milk, sugar, and instant dry yeast. Set aside. If using active dry yeast, activate it first.
- 2Sift bread flour into a bowl. Add salt and mix well.
- 3Slowly pour the yeast mixture into the flour and mix until combined.
- 4Transfer the dough to a lightly floured surface and knead for 3-4 minutes. Add softened butter and continue kneading for 15 minutes until smooth and elastic. Perform the windowpane test.
- 5Place the dough in a greased bowl, cover, and let it rise for an hour. If the kitchen is cold, place the bowl in a switched-off oven or microwave with a cup of hot water to create a warm, humid environment.
- 6Mix garlic paste, 50g softened butter, chili flakes (optional), chopped parsley, and salt for the garlic butter mixture.
- 7Punch down the risen dough to release air and roll it out into a rectangle.
- 8Spread the garlic butter mixture evenly over the dough. Generously top with diced and shredded cheese.
- 9Cut the dough into strips, stack them, and place them into a loaf pan. Cover and let proof for another hour.
- 10Preheat the oven to 180°C (350°F). Brush the top of the dough with extra garlic butter.
- 11Bake for 30 minutes until golden brown and crispy.
Ingredients
- 225 ml milk
- 30 gm sugar
- 4.5 gm instant dry yeast
- 300 gm bread flour
- 5 gm salt
- 20 gm unsalted butter
- 2 tbsp garlic paste
- 1 handful chopped parsley
- 50 gm unsalted butter
- 1 tsp chilli flakes
- 1 to taste salt
- 150 gm mozzarella cheese
- 100 gm cheddar cheese
Equipment
ovenmicrowavewhiskrolling pinbowlbread moldspoonpastry brushkitchen scale
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