Cheesy Pull-Apart Garlic Bread (Print Version)
# Ingredients:
→ Tangzhong
01 -
80 g whole milk
02 -
20 g bread flour
→ Main Dough
03 -
90 g whole milk, room temp (77°F/25°C)
04 -
50 g egg (one medium-sized)
05 -
6 g instant dry yeast
06 -
20 g unsalted butter, softened up
07 -
300 g bread flour
08 -
40 g full-fat cream cheese
09 -
6 g sea salt
10 -
15 g sugar (granulated)
11 -
The full batch of tangzhong
→ Garlic Butter
12 -
A pinch of sea salt (flaky)
13 -
½ tablespoon olive oil
14 -
A pinch of black pepper
15 -
70 g soft unsalted butter
16 -
1½ tablespoons parsley, freshly chopped
17 -
A whole garlic bulb
→ Toppings
18 -
Extra handful of mozzarella for sprinkling
19 -
100 g shredded mozzarella
→ Egg Wash
20 -
1 tablespoon water
21 -
1 egg
# Instructions:
01 -
Whisk together flour and milk in a small saucepan. Place over medium heat and stir non-stop until the mix thickens up and hits 150°F/65°C. Move it to a bowl, cover directly with plastic wrap to stop any crust from forming, and set aside until it's no longer warm to the touch.
02 -
Throw all the dough ingredients, except butter, into a stand mixer fitted with a dough hook. Run it for about 10 minutes until the mixture starts to come together. Add in softened butter and keep mixing on medium speed for 10-20 minutes until the dough ends up smooth and pulls away from the sides of the bowl.
03 -
Pick up the dough and shape it roughly into a ball with your hands or a bench scraper. Pop it into a lightly greased bowl, cover it up, and leave it to rise somewhere warm (around 78°F/26°C) for 90 minutes to 2 hours until it doubles in size.
04 -
Warm your oven to 350°F/180°C. Slice the top off a whole garlic head, exposing the cloves. Drizzle olive oil over the top, sprinkle with salt and pepper, then wrap it tightly in foil or cover it with a small lid. Bake for 45-60 minutes until the garlic turns soft and spreadable. Let cool, then squeeze garlic out into a bowl and stir in soft butter, chopped parsley, and a little pinch of salt. Mix well until smooth.
05 -
Take the risen dough and flatten it into a 12-inch by 12-inch square on a surface lightly dusted with flour. Spread garlic butter evenly over the surface, followed by an even layer of shredded mozzarella. Slice into 12 strips using a pizza cutter. Arrange them neatly in a loaf pan about 7x3.4 inches. Cover and let rest for half an hour to 45 minutes until puffy.
06 -
Set your oven to preheat at 350°F/180°C. Mix up your egg and water to create an egg wash, and use a pastry brush to coat the top of the dough mixture gently. Sprinkle some extra mozzarella over it. Bake for 35-40 minutes until it’s golden on top and the inside reaches 200°F/95°C. Tastes best served warm and pulled apart!
# Notes:
01 -
Enjoy a loaf that's fluffy inside but crispy, cheesy on the edges.
02 -
With tangzhong (a warm milk-flour paste), you get bread that's softer and keeps fresh longer.
03 -
Roasted garlic works magic—it turns sharp garlic into something sweet and mellow!
04 -
Want to save time? Prep the garlic butter the day before making the loaf.