From Scratch Cheesy Garlic Pull-Apart Bread
Directions
- 1In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
- 2With the mixer on low speed, mix in the warm milk and butter until just combined.
- 3Knead on medium speed for 5-6 minutes, or until smooth and elastic.
- 4If the dough is too dry, add more milk, 1 tablespoon at a time.
- 5If the dough is too wet, add more flour until the dough reaches the desired consistency.
- 6Transfer dough to a greased medium bowl.
- 7Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
- 8While the dough rises, combine softened butter, minced garlic, chopped parsley, and salt in a small bowl.
- 9Set the garlic butter mixture aside.
- 10In a separate bowl, combine mozzarella and cheddar cheese.
- 11Set the cheese mixture aside.
- 12Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
- 13Set out a sheet pan lined with parchment paper.
- 14Punch down the risen dough and transfer to a clean surface.
- 15Divide the dough into 12 equal pieces.
- 16Flatten each piece into a 4-inch round disc and place onto the lined baking sheet.
- 17To each round disc of dough, spread the garlic butter mixture.
- 18Then, top each with an equal amount of the shredded cheese mixture.
- 19Create 2 stacks of 6 discs of dough.
- 20Carefully place the dough stacks horizontally into the prepared loaf pan.
- 21Gently separate the pieces slightly.
- 22Cover the pan and let rise again until almost doubled in size, about 45 minutes.
- 23While the dough rises for the second time, preheat the oven to 325°F.
- 24Bake the loaf for 45-50 minutes, or until golden brown.
- 25Cover the pan loosely with aluminum foil if the top starts to brown too quickly.
- 26Transfer the loaf pan to a wire rack and let cool slightly.
- 27Brush with melted butter.
- 28Sprinkle with salt for garnish.
- 29Garnish with parsley before serving.
Ingredients
- 2.25 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast
- 1.5 teaspoons kosher salt
- 0.75 cup whole milk, warmed (105°F to 115°F)
- 3 tablespoons unsalted butter, softened
- 0.5 cup unsalted butter, softened
- 1 tablespoon garlic, minced
- 1 tablespoon parsley, chopped, plus extra for garnish
- 0.5 teaspoon kosher salt
- 1 cup mozzarella cheese, shredded
- 0.5 cup sharp cheddar cheese, shredded
- 1 tablespoon unsalted butter, melted
- kosher salt, for garnish
Equipment
stand mixerdough hookmedium bowlplastic wrapsmall bowl8 ½ x 4 ½-inch loaf pannonstick cooking spraysheet panparchment paperwire rack
Tips
- If using active dry yeast, combine it with warm milk and sugar, let it sit for 5-10 minutes until foamy before continuing.
- If using salted butter, you may want to lessen the amount of salt in the recipe.
- You can make this bread without a stand mixer by mixing ingredients with a wooden spoon and then kneading by hand for about 10 minutes.
- To check for doneness, look for a golden brown top and edges, a firm and slightly springy center when pressed, and an internal temperature of 190°F.
- If the outside browns too quickly during baking, cover the pan loosely with aluminum foil.
- Store cooled leftovers wrapped in plastic wrap or aluminum foil at room temperature for a couple of days, or in the refrigerator for 3-4 days.
- Reheat bread in the oven at a low temperature or in the microwave.
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