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Sunday 07 September 2025 18:41:03 GMT
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Pull-apart Garlic Bread with Cheese🧄🥖 📖Ingredients: Tangzhong: 2 tbsp flour 2 tbsp water 4 1/2 tbsp milk Dough 2 1/2 cups all-purpose flour 1 tsp salt 1/2 cup lukewarm milk  1 1/2 tbsp granulated sugar 1 tbsp active yeast 1/4 cup water 1 large egg 3 tbsp butter Garlic Butter Filling 75 g softened unsalted butter 1 tbsp garlic paste 1 tsp dried thyme (optional) 1 tbsp honey 1 tbsp parsley Pinch of salt 150–200 g mozzarella cheese Instructions 	1.	In a small bowl, whisk together active yeast and water. Let sit until frothy. Then make the Tangzhong by cooking flour, water and milk until it becomes thick and let it cool at room temperature. 	2.	In a large bowl, mix flour, sugar, salt, milk, the yeast mixture, egg, and the Tangzhong. Once a dough ball forms, at the butter, 1 tbsp at a time. Knead for 10–15 minutes, or until the dough is smooth and passes the windowpane test. Cover and proof for 1.5  hour or until double in size. 	3.	For the garlic butter filling, combine all filling ingredients and mix until smooth. Set aside. 	4.	Punch down the dough and roll it out into a rectangle. Spread the garlic butter filling evenly, then sprinkle with mozzarella cheese. 	5.	Cut into squares, stack four at a time, and place them upright in a prepared loaf pan. Repeat with remaining dough. 	6.	Cover and let rise for another 45 minutes. Brush with egg wash and bake in a preheated oven at 350°F (180°C) for 25–30 minutes, or until golden brown. 	7.	Brush with melted butter and sprinkle with parsley before serving. Enjoy! 🧄🧀  #pullapartgarlicbread #garlicbread #EasyRecipes
Pull-apart Garlic Bread with Cheese🧄🥖 📖Ingredients: Tangzhong: 2 tbsp flour 2 tbsp water 4 1/2 tbsp milk Dough 2 1/2 cups all-purpose flour 1 tsp salt 1/2 cup lukewarm milk 1 1/2 tbsp granulated sugar 1 tbsp active yeast 1/4 cup water 1 large egg 3 tbsp butter Garlic Butter Filling 75 g softened unsalted butter 1 tbsp garlic paste 1 tsp dried thyme (optional) 1 tbsp honey 1 tbsp parsley Pinch of salt 150–200 g mozzarella cheese Instructions 1. In a small bowl, whisk together active yeast and water. Let sit until frothy. Then make the Tangzhong by cooking flour, water and milk until it becomes thick and let it cool at room temperature. 2. In a large bowl, mix flour, sugar, salt, milk, the yeast mixture, egg, and the Tangzhong. Once a dough ball forms, at the butter, 1 tbsp at a time. Knead for 10–15 minutes, or until the dough is smooth and passes the windowpane test. Cover and proof for 1.5 hour or until double in size. 3. For the garlic butter filling, combine all filling ingredients and mix until smooth. Set aside. 4. Punch down the dough and roll it out into a rectangle. Spread the garlic butter filling evenly, then sprinkle with mozzarella cheese. 5. Cut into squares, stack four at a time, and place them upright in a prepared loaf pan. Repeat with remaining dough. 6. Cover and let rise for another 45 minutes. Brush with egg wash and bake in a preheated oven at 350°F (180°C) for 25–30 minutes, or until golden brown. 7. Brush with melted butter and sprinkle with parsley before serving. Enjoy! 🧄🧀 #pullapartgarlicbread #garlicbread #EasyRecipes

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