Ingredients
For the Bread Dough
- 300 g (2 ½ cups) All-purpose flour
- 120 g (½ cup) Whole milk
- 70 g (⅓ cup) Water
- 9 g (2 tsp) Sugar
- 8 g (1 tsp) Salt
- 5 g (2 tsp) Active dry yeast
For the Garlic Butter
- 6 tablespoon (85 g or 3 oz) Salted butter, room temperature
- 1 bulb Garlic
- ¼ cup Chopped cilantro
- 1 teaspoon Chili flakes (optional)
- ½ teaspoon Italian seasoning
Additional Ingredients
- 1 ½ cups shredded mozzarella cheese (4 oz or 120 g)
Instructions
- Blooming Yeast: Warm the whole milk and water to about 110°F (43°C) in a small bowl. Stir in the sugar until fully dissolved. Sprinkle the active dry yeast over the liquid and gently mix it in. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.
- Kneading Dough in a Stand Mixer: In the bowl of a stand mixer, combine the all-purpose flour and salt. Make a well in the center and pour in the bloomed yeast mixture. Using the dough hook attachment, knead on medium speed for 8-10 minutes until the dough becomes smooth and elastic. If the dough is sticky, add a little more flour as needed.
- Bulk Rising the Dough: Transfer the dough to a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until it doubles in size.
- Make Garlic Herb Butter: Preheat the oven to 400°F (204°C). Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap it in foil. Bake for 20 minutes until soft. Let cool about 10 minutes. In a bowl, whisk room temperature butter until smooth, then squeeze the roasted garlic cloves into the butter. Add chopped cilantro, chili flakes if using, and Italian seasoning and mix well. Set aside. Grate the cheese if not pre-shredded.
- Shape the Pull-apart Cheese Bread: Punch down the risen dough and divide it into 16 equal golf ball-sized pieces. Roll each dough ball into thick discs. Keep all dough pieces covered to prevent drying. Spread garlic butter over each disc, sprinkle with shredded cheese, then stack four discs to form a stack. Cut each stack into two halves and place each half in a loaf pan with cut side down and dome facing up. Repeat to fill two loaf pans.
- Proof the Shaped Loaf: Let the shaped dough rise again for 30-45 minutes until puffy. Sprinkle additional shredded cheese and chopped cilantro on top before baking.
- Bake: Preheat oven to 370°F (187°C). Bake the pull-apart bread for 30-35 minutes, or until the top is golden brown and cheese is bubbly.
- Cool and Enjoy: Remove from oven and brush with extra garlic herb butter if desired. Allow to cool slightly before pulling apart and serving. Enjoy the warm, cheesy, flavorful bread!
Notes
- An alternative way to make garlic butter: melt salted butter in a saucepan, add minced garlic, and sauté until fragrant. Stir in chopped cilantro, chili flakes (optional), and Italian seasoning. Set aside.
- Use fresh mozzarella cheese for best melt and stretch.
- Ensure the garlic is completely cooled before mixing it into the butter to avoid melting it prematurely.
- Cover dough pieces properly during shaping to prevent drying out and tough crust formation.
- You can customize the cheese blend by adding Parmesan or cheddar for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread, Appetizer, Snack
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approx. 1/8th of loaf)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.2 g
- Protein: 9 g
- Cholesterol: 45 mg
