Cheesy Pull-Apart Garlic Bread (Print Version)
# Ingredients:
→ Tangzhong
01 -
20 g bread flour
02 -
80 g whole milk
→ Main Dough
03 -
300 g bread flour
04 -
15 g granulated sugar
05 -
6 g sea salt
06 -
6 g instant dry yeast
07 -
all prepared tangzhong
08 -
90 g whole milk at room temperature (25°C)
09 -
40 g full-fat cream cheese
10 -
50 g egg (1 medium)
11 -
20 g unsalted butter, softened at room temperature
→ Roasted Garlic Butter
12 -
1 head garlic
13 -
8 ml olive oil (½ tbsp)
14 -
1 pinch flaky sea salt
15 -
1 pinch black pepper
16 -
70 g unsalted butter, softened
17 -
1.5 tbsp chopped parsley
18 -
1 pinch flaky sea salt (additional)
→ Toppings
19 -
100 g grated mozzarella or other meltable cheese
20 -
extra mozzarella as needed
→ Egg Wash
21 -
1 egg
22 -
15 ml water (1 tbsp)
# Instructions:
01 -
Combine bread flour and milk in a small saucepan. Heat over medium, stirring continuously until the mixture thickens and reaches 65°C. Transfer to a clean bowl, cover with plastic wrap touching the surface, and cool to room temperature.
02 -
Add bread flour, sugar, sea salt, instant dry yeast, all tangzhong, whole milk, cream cheese, and egg to the bowl of a stand mixer fitted with a dough hook. Mix on low speed until incorporated.
03 -
Knead dough for 10 minutes until it begins to come together. Add softened butter and knead at medium speed for an additional 10–20 minutes, until the dough is smooth and elastic.
04 -
Lightly shape dough into a round and place in a clean, lightly oiled bowl. Cover and proof in a warm spot (26°C) for 1.5 to 2 hours, or until doubled in size.
05 -
Preheat oven to 180°C. Slice the top off the garlic head to expose cloves. Drizzle with olive oil, season with flaky salt and black pepper. Wrap in aluminum foil or place in a covered baking dish, and roast for 45–60 minutes until very soft. Cool to room temperature.
06 -
Squeeze softened garlic cloves into a bowl. Add unsalted butter, chopped parsley, and a pinch of flaky sea salt. Mash with a fork until smooth and combined. Set aside at room temperature.
07 -
Lightly flour your work surface and the top of the dough. Roll the dough into a 30 × 30 cm square. Evenly spread the garlic butter over the surface and top with grated mozzarella.
08 -
Using a pizza cutter, divide dough into 12 equal pieces. Arrange in a 17.8 × 8.5 cm bread pan or similar loaf tin. Cover and proof for 30–45 minutes until puffy.
09 -
Preheat oven to 180°C. Whisk together egg and water to form an egg wash. Brush the top of the dough, and sprinkle with extra mozzarella. Bake for 35–40 minutes, or until internal temperature reaches 95°C.
10 -
Let cool slightly, then serve warm for best texture and flavour.
# Notes:
01 -
For best results, use bread flour for optimal structure and chew. Ensure butter and cream cheese are fully softened before incorporating.