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romani.coach_777

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Monday 14 September 2026 15:06:40 GMT

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😚uzair Malik😚 :

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2026-09-14 16:02:53

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If you’re hosting Christmas…you NEED this!😍🎄 This soft and fluffy Christmas tree with melty mozzarella and garlic butter is TO-DIE-FOR👌🏼🧀 My extra large baking sheet is linked in bio. Full Recipe👇🏼 #sourdoughbread Cheesy Pull-Apart Sourdough Christmas Tree For the dough: 125g active sourdough starter 325g warm water 12g extra virgin olive oil 12g honey 500g unbleached flour (all-purpose or bread flour) 12g salt For the tree: 5 mozzarella string cheeses, cut into cubes 2 tbsp butter 1 egg 1 tbsp water 1/2 tsp garlic powder 1/2 tsp Italian seasoning Salt & pepper to taste Fresh basil Marinara, for serving Instructions: 1. In a large bowl, combine the active sourdough starter and warm water. Add the olive oil and honey and mix well using a bread whisk or fork until most of the starter is dissolved. 2. Add the flour to the mixture, followed by the salt. Mix until a shaggy dough forms. 3. Knead the dough in the bowl for about 3 minutes, until it comes together and reaches a consistent texture. 4. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes. 5. After 30 minutes, perform a set of stretch and folds on the dough. Cover and rest for 30 minutes. Repeat this process three more times, resting 30 minutes between each set. 6. Once the dough has risen about 75% (about 2 hours, depending on room temperature), transfer it to a lightly floured surface. 7. Divide the dough into 32 pieces, about 30g each. Flatten each piece, add a cube of mozzarella to the center, fold the dough over the cheese, and roll into a tight ball with the seam on the bottom. Gently tighten the dough balls by rolling them back and forth on the counter. 8. Line an extra-large (21” x 15”) baking sheet with parchment paper. Assemble the tree by placing 4 dough balls for the trunk, then 7 above that, then 6, continuing to decrease until you reach the top. 9. Cover loosely and proof on the counter until doubled in size, about 2–3 hours. 10. Preheat the oven to 375°F. Whisk together the egg and water until foamy, then brush the egg wash over the tree. 11. Bake for 25–30 minutes, or until golden brown. 12. Melt the butter and mix in the garlic powder, Italian seasoning, salt, and pepper. Brush the butter mixture over the warm bread, top with chopped fresh basil, serve with marinara, and enjoy. :)

If you’re hosting Christmas…you NEED this!😍🎄 This soft and fluffy Christmas tree with melty mozzarella and garlic butter is TO-DIE-FOR👌🏼🧀 My extra large baking sheet is linked in bio. Full Recipe👇🏼 #sourdoughbread Cheesy Pull-Apart Sourdough Christmas Tree For the dough: 125g active sourdough starter 325g warm water 12g extra virgin olive oil 12g honey 500g unbleached flour (all-purpose or bread flour) 12g salt For the tree: 5 mozzarella string cheeses, cut into cubes 2 tbsp butter 1 egg 1 tbsp water 1/2 tsp garlic powder 1/2 tsp Italian seasoning Salt & pepper to taste Fresh basil Marinara, for serving Instructions: 1. In a large bowl, combine the active sourdough starter and warm water. Add the olive oil and honey and mix well using a bread whisk or fork until most of the starter is dissolved. 2. Add the flour to the mixture, followed by the salt. Mix until a shaggy dough forms. 3. Knead the dough in the bowl for about 3 minutes, until it comes together and reaches a consistent texture. 4. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes. 5. After 30 minutes, perform a set of stretch and folds on the dough. Cover and rest for 30 minutes. Repeat this process three more times, resting 30 minutes between each set. 6. Once the dough has risen about 75% (about 2 hours, depending on room temperature), transfer it to a lightly floured surface. 7. Divide the dough into 32 pieces, about 30g each. Flatten each piece, add a cube of mozzarella to the center, fold the dough over the cheese, and roll into a tight ball with the seam on the bottom. Gently tighten the dough balls by rolling them back and forth on the counter. 8. Line an extra-large (21” x 15”) baking sheet with parchment paper. Assemble the tree by placing 4 dough balls for the trunk, then 7 above that, then 6, continuing to decrease until you reach the top. 9. Cover loosely and proof on the counter until doubled in size, about 2–3 hours. 10. Preheat the oven to 375°F. Whisk together the egg and water until foamy, then brush the egg wash over the tree. 11. Bake for 25–30 minutes, or until golden brown. 12. Melt the butter and mix in the garlic powder, Italian seasoning, salt, and pepper. Brush the butter mixture over the warm bread, top with chopped fresh basil, serve with marinara, and enjoy. :)

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