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We hope you got benefit from reading it, now let’s go back to pull-apart cheesy garlic bread recipe. To make pull-apart cheesy garlic bread you need 22 ingredients and 14 steps. Here is how you do that.
The ingredients needed to cook Pull-apart Cheesy Garlic Bread:
- Get → Tangzhong
- Prepare 25 g bread flour
- Get 125 ml water
- Provide → Bread dough
- Prepare 350 g bread flour
- Use 55 g granulated white sugar
- Take 6 g salt
- Prepare 5 g instant yeast
- Prepare 125 ml whole milk
- Provide 1 large egg
- Prepare 30 g butter
- Provide 33-66 g (4 - 8 tbsp) bread flour, add-on as much as needed
- Prepare → Filling
- Provide 70 g butter
- Get 8 cloves garlic, minced
- You need 4 dried red chili, chopped (optional)
- Provide 1/4 tsp dried parsley
- Prepare 1/8 tsp ground black pepper
- Use 1/4 tsp salt
- Provide 85 g shredded mozzarella cheese
- You need → Topping
- Provide 15 g shredded mozzarella cheese
Instructions to make Pull-apart Cheesy Garlic Bread:
- Https://youtu.be/UNPTY8W2MAU
- 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.
- Bread dough: In a stand-mixer's bowl, combine all dry ingredients. Equip the mixer with a dough hook.
- In a separate bowl, combine milk, cooled tangzhong and egg. Mix and then add into the dry ingredients.
- 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.
- 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.
- 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.
- Filling: simply mix all ingredients until well-combined, except for the cheese.
- 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.
- Spread the butter filling onto the rectangle dough and sprinkle (85g) cheese on top.
- Cut evenly into 4 long strips. Then stack them up. Cut again into 4 even pieces.
- Transfer into a 9 x 6 inches (23 x 15 cm) loaf pan that has been buttered. Sprinkle (15g) cheese on top.
- Bake at 325°F / 160°C for 20 minutes then reduce to 300°F / 150°C and bake for 15 more minutes.
- 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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