From Scratch Cheesy Garlic Pull-Apart Bread

3h 20m
Serves 12
https://iamhomesteader.com/from-scratch-cheesy-garlic-pull-apart-bread/

Directions

  1. 1In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
  2. 2With the mixer on low speed, mix in the warm milk and butter until just combined.
  3. 3Knead on medium speed for 5-6 minutes, or until smooth and elastic.
  4. 4If the dough is too dry, add more milk, 1 tablespoon at a time.
  5. 5If the dough is too wet, add more flour until the dough reaches the desired consistency.
  6. 6Transfer dough to a greased medium bowl.
  7. 7Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
  8. 8While the dough rises, combine softened butter, minced garlic, chopped parsley, and salt in a small bowl.
  9. 9Set the garlic butter mixture aside.
  10. 10In a separate bowl, combine mozzarella and cheddar cheese.
  11. 11Set the cheese mixture aside.
  12. 12Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
  13. 13Set out a sheet pan lined with parchment paper.
  14. 14Punch down the risen dough and transfer to a clean surface.
  15. 15Divide the dough into 12 equal pieces.
  16. 16Flatten each piece into a 4-inch round disc and place onto the lined baking sheet.
  17. 17To each round disc of dough, spread the garlic butter mixture.
  18. 18Then, top each with an equal amount of the shredded cheese mixture.
  19. 19Create 2 stacks of 6 discs of dough.
  20. 20Carefully place the dough stacks horizontally into the prepared loaf pan.
  21. 21Gently separate the pieces slightly.
  22. 22Cover the pan and let rise again until almost doubled in size, about 45 minutes.
  23. 23While the dough rises for the second time, preheat the oven to 325°F.
  24. 24Bake the loaf for 45-50 minutes, or until golden brown.
  25. 25Cover the pan loosely with aluminum foil if the top starts to brown too quickly.
  26. 26Transfer the loaf pan to a wire rack and let cool slightly.
  27. 27Brush with melted butter.
  28. 28Sprinkle with salt for garnish.
  29. 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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