Hello, I’m Clara. Today, we’re going to make pull-apart cheesy garlic bread recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Pull-apart Cheesy Garlic Bread Recipe

Pull-apart Cheesy Garlic Bread is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Pull-apart Cheesy Garlic Bread is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have pull-apart cheesy garlic bread using 22 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Pull-apart Cheesy Garlic Bread:

1. Prepare → Tangzhong
2. Take 25 g bread flour
3. Make ready 125 ml water
4. Get → Bread dough
5. Get 350 g bread flour
6. Prepare 55 g granulated white sugar
7. Take 6 g salt
8. Prepare 5 g instant yeast
9. Take 125 ml whole milk
10. Make ready 1 large egg
11. Make ready 30 g butter
12. Make ready 33-66 g (4 - 8 tbsp) bread flour, add-on as much as needed
13. Make ready → Filling
14. Make ready 70 g butter
15. Prepare 8 cloves garlic, minced
16. Prepare 4 dried red chili, chopped (optional)
17. Prepare 1/4 tsp dried parsley
18. Prepare 1/8 tsp ground black pepper
19. Make ready 1/4 tsp salt
20. Take 85 g shredded mozzarella cheese
21. Get → Topping
22. Take 15 g shredded mozzarella cheese

Steps to make Pull-apart Cheesy Garlic Bread:

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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