A new style for soft and fluffy savoury Pull Apart Bread! Filled with aromatic garlic butter, Mozzarella and Parmesan cheese, this bread is perfect for party with friends or as main/side dish.The dough is incresibly quick and easy to make, you don't need any machine or stand mixer for prepare it, neighter a long hand mixing: you just need to mix the ingredients together, form into a ball and knead directly into the bowl for about 1 minute, just until the dough pulls away from the bowl sides: easy peasy!I've used a little garlic amount, so the garlic taste is just a hint, but surely you can increase it according to your taste. Mozzarella and Parmigiano Reggiano cheese (or Parmesan) give a salty taste absolutely irresistible and if you have it warm just from the oven, Mozzarella is stretchy st the center but slighlty crispy at the bread sides, it's absolutely mouthwatering!
6 g(2 tsp)active dry yeast or instant yeastactivate it if your yeast requires it
About 200-210 g(3/4 cup+2 tbsp)milkroom temperature
60 g(1/4 cup)unsalted buttermelted
1(52 g)egg beaten, room temperature
70 g(1/3 cup)unsalted butterroom temperature
1/2garlic clovethe amount of garlic is up to your taste, you can increase it
15 g(2 tbsp)Parmigiano Reggiano cheese or Parmesan cheese, grated
2 tbspparselyor coriander or chives, finely chopped
200 g(7 oz)Mozzarella cheeseor other cheese like Cheddar, Swisse cheese..., finely chopped or shredded
In a large bowl, place flour, sald and mix until combined.
Add sugar, yeast and mix. If you need to activate your yeast, make it in a separate bowl.
In a medium size bowl, mix together milk, egg and melted butter until well combined.
Add slowly in few times milk mix to flour mix: combine until well combined and you get a slightly sticky dough. If the dough is too wet, you can add some extra flour (be careful to not use too much flour); if it’s too dry you can add some extra lukewarm milk.
Knead it in the bowl just until the dough pulls away from the edges of the bowl and it's no more sticky, but just soft.
Cover the bowl with plastic wrap and let it rise in a warm place until at least double in size (about 1-2 hours).
In a medium size bowl, place soft butter, Parmigiano cheese, black pepper, chopped coriander, the mashed garlic clove and mix until creamy and well combined.
Assemble the Bread
Roll your dough onto a silicone mat or a well floured work surface, until get about a 50x34cm-20x13inch rectangle.
Spread the Filling on top.
Place chopped Mozzarella on top.
Cut the rectangle into five long equal strips parallel the short side.
Stack three strips and two strips on top of each other.
Cut each stack into 4 squares.
Transfer every square stack into a loaf pan 11,5x22,5cm-4,5x9in lined with parchment paper.
Spread apart the top of every layer with your hands.
Cover with plastic wrap and a tea towel and let it rise at room temperature for about 30 minutes (you can also place it in the refrigerator and bake it the day after).
Brush the top of the bread with beaten egg and bake in preheated oven (no fan, upper and lower heat) at 180°C-350°F for about 30-35 minutes. After about 15 minutes of baking, if needful, you can cover the top with aluminium foil to prevent burnt.
Cool down completely before serve it.
Store at room temperature for 1-2 day or in refrigerator for 5 days. Serve it slightly warm or at room temperature.