From Scratch Cheesy Garlic Pull-Apart Bread

200 mins
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. 2In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
  3. 3In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
  4. 4With the mixer on low speed, mix in the warm milk and butter until just combined.
  5. 5With the mixer on low speed, mix in the warm milk and butter until just combined.
  6. 6With the mixer on low speed, mix in the warm milk and butter until just combined.
  7. 7Knead on medium speed for 5-6 minutes, or until smooth and elastic.
  8. 8Knead on medium speed for 5-6 minutes, or until smooth and elastic.
  9. 9Knead on medium speed for 5-6 minutes, or until smooth and elastic.
  10. 10If the dough is too dry, add more milk, 1 tablespoon at a time.
  11. 11If the dough is too dry, add more milk, 1 tablespoon at a time.
  12. 12If the dough is too dry, add more milk, 1 tablespoon at a time.
  13. 13If the dough is too wet, add more flour until the dough reaches the desired consistency.
  14. 14If the dough is too wet, add more flour until the dough reaches the desired consistency.
  15. 15If the dough is too wet, add more flour until the dough reaches the desired consistency.
  16. 16Transfer dough to a greased medium bowl.
  17. 17Transfer dough to a greased medium bowl.
  18. 18Transfer dough to a greased medium bowl.
  19. 19Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
  20. 20Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
  21. 21Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
  22. 22While the dough rises, combine softened butter, minced garlic, chopped parsley, and salt in a small bowl.
  23. 23While the dough rises, combine softened butter, minced garlic, chopped parsley, and salt in a small bowl.
  24. 24While the dough rises, combine softened butter, minced garlic, chopped parsley, and salt in a small bowl.
  25. 25Set the garlic butter mixture aside.
  26. 26Set the garlic butter mixture aside.
  27. 27Set the garlic butter mixture aside.
  28. 28In a separate bowl, combine mozzarella and cheddar cheese.
  29. 29In a separate bowl, combine mozzarella and cheddar cheese.
  30. 30In a separate bowl, combine mozzarella and cheddar cheese.
  31. 31Set the cheese mixture aside.
  32. 32Set the cheese mixture aside.
  33. 33Set the cheese mixture aside.
  34. 34Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
  35. 35Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
  36. 36Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
  37. 37Set out a sheet pan lined with parchment paper.
  38. 38Set out a sheet pan lined with parchment paper.
  39. 39Set out a sheet pan lined with parchment paper.
  40. 40Punch down the risen dough and transfer to a clean surface.
  41. 41Punch down the risen dough and transfer to a clean surface.
  42. 42Punch down the risen dough and transfer to a clean surface.
  43. 43Divide the dough into 12 equal pieces.
  44. 44Divide the dough into 12 equal pieces.
  45. 45Divide the dough into 12 equal pieces.
  46. 46Flatten each piece into a 4-inch round disc and place onto the lined baking sheet.
  47. 47Flatten each piece into a 4-inch round disc and place onto the lined baking sheet.
  48. 48Flatten each piece into a 4-inch round disc and place onto the lined baking sheet.
  49. 49To each round disc of dough, spread the garlic butter mixture.
  50. 50To each round disc of dough, spread the garlic butter mixture.
  51. 51To each round disc of dough, spread the garlic butter mixture.
  52. 52Then, top each with an equal amount of the shredded cheese mixture.
  53. 53Then, top each with an equal amount of the shredded cheese mixture.
  54. 54Then, top each with an equal amount of the shredded cheese mixture.
  55. 55Create 2 stacks of 6 discs of dough.
  56. 56Create 2 stacks of 6 discs of dough.
  57. 57Create 2 stacks of 6 discs of dough.
  58. 58Carefully place the dough stacks horizontally into the prepared loaf pan.
  59. 59Carefully place the dough stacks horizontally into the prepared loaf pan.
  60. 60Carefully place the dough stacks horizontally into the prepared loaf pan.
  61. 61Gently separate the pieces slightly.
  62. 62Gently separate the pieces slightly.
  63. 63Gently separate the pieces slightly.
  64. 64Cover the pan and let rise again until almost doubled in size, about 45 minutes.
  65. 65Cover the pan and let rise again until almost doubled in size, about 45 minutes.
  66. 66Cover the pan and let rise again until almost doubled in size, about 45 minutes.
  67. 67While the dough rises for the second time, preheat the oven to 325°F.
  68. 68While the dough rises for the second time, preheat the oven to 325°F.
  69. 69While the dough rises for the second time, preheat the oven to 325°F.
  70. 70Bake the loaf for 45-50 minutes, or until golden brown.
  71. 71Bake the loaf for 45-50 minutes, or until golden brown.
  72. 72Bake the loaf for 45-50 minutes, or until golden brown.
  73. 73Cover the pan loosely with aluminum foil if the top starts to brown too quickly.
  74. 74Cover the pan loosely with aluminum foil if the top starts to brown too quickly.
  75. 75Cover the pan loosely with aluminum foil if the top starts to brown too quickly.
  76. 76Transfer the loaf pan to a wire rack and let cool slightly.
  77. 77Transfer the loaf pan to a wire rack and let cool slightly.
  78. 78Transfer the loaf pan to a wire rack and let cool slightly.
  79. 79Brush with melted butter.
  80. 80Brush with melted butter.
  81. 81Brush with melted butter.
  82. 82Sprinkle with salt for garnish.
  83. 83Sprinkle with salt for garnish.
  84. 84Sprinkle with salt for garnish.
  85. 85Garnish with parsley before serving.
  86. 86Garnish with parsley before serving.
  87. 87Garnish with parsley before serving.

Ingredients

  • 2.25 cups all-purpose flour
  • 2.25 cups all-purpose flour
  • 2.25 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons instant yeast
  • 2 teaspoons instant yeast
  • 2 teaspoons instant yeast
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons kosher salt
  • 0.75 cup whole milk, warmed (105°F to 115°F)
  • 0.75 cup whole milk, warmed (105°F to 115°F)
  • 0.75 cup whole milk, warmed (105°F to 115°F)
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 1 tablespoon garlic, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon parsley, chopped, plus extra for garnish
  • 1 tablespoon parsley, chopped, plus extra for garnish
  • 1 tablespoon parsley, chopped, plus extra for garnish
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 1 cup mozzarella cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup sharp cheddar cheese, shredded
  • 0.5 cup sharp cheddar cheese, shredded
  • 0.5 cup sharp cheddar cheese, shredded
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon unsalted butter, melted
  • kosher salt, for garnish
  • kosher salt, for garnish
  • 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.