Скачать или смотреть Cheesy garlic pull apart bread 🧄✨

Ingredients
Bread
450g bread flour (3 3/4 cups)
260g-280g whole milk, warm (1 cup + 1 tbsp) or (1 1/8 cups)
58g unsalted butter, softened (1/4 cup, 1/2 stick)
12g granulated sugar (1 tbsp)
7g active dry yeast (2 1/4 tsp)
5g salt (1 tsp)
3g garlic powder (1 tsp)

Filling
113g unsalted butter, softened (1/2 cup, 1 stick)
227g mozzarella cheese (8 oz)
30g Parmesan cheese (1/4 cup)
22g garlic, minced (6 cloves)
6g parsley, chopped (1 tbsp)
2g garlic powder (1/2 tsp)
1g salt (1/4 tsp)

Garlic butter
58g unsalted butter, melted (1/4 cup)
6g parsley (1 tbsp)
2g garlic powder (1/2 tsp)
Salt to taste

Instructions
Filling
In a small bowl, add softened butter, minced garlic, parsley, salt, and garlic powder. Mix until well combined and set aside.
Bread
In a bowl, combine warm milk and sugar. Sprinkle yeast over the top, stir lightly, and let sit 5–10 minutes until foamy.
Add flour, garlic powder, and salt to the yeast mixture. Mix until a rough dough forms.
Begin kneading. Once the dough starts to come together, gradually add the softened butter (1 tbsp at a time), kneading until fully incorporated before adding more.
Continue kneading 8–10 minutes by hand or 5–6 minutes in a stand mixer, until smooth, elastic, and slightly tacky.
Transfer dough to a lightly greased bowl, cover, and let rise 1–1½ hours, or until doubled in size.
Punch down dough and roll into a rectangle about 12x18 inches
Spread filling evenly across the surface
Cut into strips, then stack and cut again to fit upright into a greased loaf pan (1/2 pound loaf pan)
Cover loosely and let rise 30–40 minutes, until puffy.
Bake at 350°F (175°C) for 35–40 minutes, tenting with foil if the top browns too quickly.
Mix melted butter, parsley, garlic powder, and salt. Brush generously over hot bread straight from the oven.