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Cheesy Pull-Apart Garlic Bread

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This light and fluffy bread is layered with roasted garlic butter and cheese, boasting crispy edges and a soft, cheesy, garlicky interior. Perfect for sharing, this pull-apart garlic bread is a savory treat with a delightful texture and flavor.

Ingredients

Scale

Tangzhong:

  • 20 g bread flour
  • 80 g whole milk

Main Dough:

  • 300 g bread flour
  • 15 g granulated sugar
  • 6 g sea salt
  • 6 g instant dry yeast
  • All the tangzhong
  • 90 g whole milk (room temperature, 77°F/25°C)
  • 40 g full-fat cream cheese
  • 50 g egg (1 medium egg)
  • 20 g unsalted butter (softened at room temperature)

Roasted Garlic Butter:

  • 1 head of garlic
  • ½ tbsp olive oil
  • 1 pinch flaky sea salt
  • 1 pinch black pepper
  • 70 g unsalted butter
  • 1 ½ tbsp chopped parsley
  • 1 pinch flaky sea salt

Toppings:

  • 100 g grated mozzarella (or another meltable cheese)
  • Extra mozzarella for garnish

Egg Wash:

  • 1 egg
  • 1 tbsp water

Instructions

  • Prepare the Tangzhong:
    • In a small pot, mix 20 g bread flour and 80 g milk. Heat over medium, stirring until it thickens to a paste-like consistency (150°F/65°C).
    • Transfer to a clean bowl, cover with plastic wrap directly on the surface, and let cool to room temperature.
  • Make the Dough:
    • In a stand mixer fitted with a dough hook, combine bread flour, sugar, salt, yeast, tangzhong, milk, cream cheese, and egg. Knead for 10 minutes.
    • Add softened butter and knead at medium speed for another 10-20 minutes until smooth and the dough pulls away from the bowl.
    • Shape the dough into a round and place it in a lightly oiled bowl. Cover and let rise in a warm spot (78°F/26°C) for 1 ½ to 2 hours, or until doubled in size.
  • Prepare Roasted Garlic Butter:
    • Preheat the oven to 350°F (180°C).
    • Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil, flaky salt, and pepper.
    • Wrap in aluminum foil or place in a lidded casserole dish. Bake for 45-60 minutes, until soft.
    • Cool, then squeeze the garlic cloves into a bowl. Mix with softened butter, parsley, and salt until smooth.
  • Shape the Bread:
    • Roll the proofed dough on a lightly floured surface into a 12×12-inch square.
    • Spread garlic butter over the dough and sprinkle with mozzarella cheese.
    • Using a pizza cutter, divide the dough into 12 even pieces.
  • Assemble and Bake:
    • Stack the dough pieces into a greased loaf pan, standing them upright. Cover and let proof for another 30-40 minutes until puffy.
    • Preheat the oven to 350°F (180°C).
    • Brush the top with egg wash and sprinkle with extra cheese.
    • Bake for 35-40 minutes, until golden brown.
    • Serve warm and enjoy the cheesy, garlicky goodness!

Notes

  • The tangzhong step helps make the bread soft and fluffy by retaining moisture.
  • You can substitute the mozzarella with another meltable cheese like cheddar or gouda.
  • For extra flavor, you can add a pinch of chili flakes to the garlic butter.

Nutrition

Find it online: https://easyfoodflash.com/cheesy-pull-apart-garlic-bread/