Pull-apart Cheesy Garlic Bread
This pull-apart bread has a super soft texture. Using tangzhong (water roux) in this recipe results in a bread that stays fluffy and fresh longer. Feel free to add as much garlic, cheese and herbs to your liking.
Pull-apart Cheesy Garlic Bread
This pull-apart bread has a super soft texture. Using tangzhong (water roux) in this recipe results in a bread that stays fluffy and fresh longer. Feel free to add as much garlic, cheese and herbs to your liking.
Cooking Instructions
- 1
Https://youtu.be/UNPTY8W2MAU
- 2
Tangzhong: with a wooden spoon, mix flour and water in a pan until there is no lump. Cook over medium-low heat and keep stirring to prevent sticking and burning. Remove from heat when the mixture gets thicker (some lines will show as we stir). Transfer into a small bowl, cover with plastic wrap sticking onto its surface and then set aside to cool.
- 3
Bread dough: In a stand-mixer's bowl, combine all dry ingredients. Equip the mixer with a dough hook.
- 4
In a separate bowl, combine milk, cooled tangzhong and egg. Mix and then add into the dry ingredients.
- 5
Start mixing at the lowest speed then second speed. Frequently scrape the sides and bottoms of bowl with a silicone spatula. When it starts to become a dough, gradually add cubed butter in.
- 6
The dough will become very sticky. Mix for about 8 minutes or so. During this mixing process, gradually add flour as much as needed and until the dough feels less sticky to the touch.
- 7
Finish by kneading the dough on a lightly floured surface. Knead until it is smooth, elastic and not sticky. Round up the dough and place in an oil-greased and large bowl. Cover with a damp cloth or plastic wrap. Let sit for 45 minutes or until doubled in size.
- 8
Filling: simply mix all ingredients until well-combined, except for the cheese.
- 9
After the dough is doubled in size, punch out the air until it flattens. Transfer it onto a lightly floured surface and roll it into a 12 x 8 inches (30 x 20 cm) rectangle.
- 10
Spread the butter filling onto the rectangle dough and sprinkle (85g) cheese on top.
- 11
Cut evenly into 4 long strips. Then stack them up. Cut again into 4 even pieces.
- 12
Transfer into a 9 x 6 inches (23 x 15 cm) loaf pan that has been buttered. Sprinkle (15g) cheese on top.
- 13
Bake at 325°F / 160°C for 20 minutes then reduce to 300°F / 150°C and bake for 15 more minutes.
- 14
Let cool on cooling rack for 5 minutes. Then run a silicone spatula along the inner sides of the pan to remove it.
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