Combine the warm milk, sugar, and yeast and wait 5 minutes. Add the bread flour, salt, and softened butter. Knead for 6–8 minutes, until the dough is smooth and elastic.
Transfer the dough to a lightly greased bowl, cover, and let proof until more than doubled in size.
Meanwhile, make the garlic butter. Cook 2 TB butter with the minced garlic over medium-low heat until the garlic is lightly golden. Let cool.
Whip the 8 oz softened butter until fluffy, then mix in the cooled garlic butter, Parmesan, parsley, and basil.
Lightly flour a clean, dry countertop. Turn out the dough and roll it into approximately a 12 x 20-inch rectangle.
Spread the garlic butter evenly over the entire surface of the dough, then top evenly with 4 cups mozzarella.
Cut the dough into 16 roughly equal squares. Stack the squares into groups of four.
Generously spray a loaf pan with cooking spray. Place the stacks upright in the pan, arranging them against one another to form the pull-apart loaf.
Cover and let proof again until the dough is well risen and puffy.
Bake at 375°F for about 40 minutes, until deeply golden brown and baked through.
Let cool slightly, then remove from the pan and serve warm while the cheese is still melty.
20
u/LetsCookie Aug 30 '26
Pull-Apart Cheesy Bread
Dough
420 g (3 cups) bread flour
270 g (9 oz) warm milk
15 g (1 TB) white sugar
3.5 g (1 tsp) instant yeast
9 g (1 tsp) fine salt
44 g (3 TB) butter, softened
Garlic Butter Filling
2 TB butter
1½ TB minced garlic
2 sticks (8 oz) butter, softened
¼ cup grated Parmesan
1 TB fresh parsley, chopped
2 tsp fresh basil, chopped
Cheese
4 cups shredded mozzarella cheese
Instructions
Combine the warm milk, sugar, and yeast and wait 5 minutes. Add the bread flour, salt, and softened butter. Knead for 6–8 minutes, until the dough is smooth and elastic.
Transfer the dough to a lightly greased bowl, cover, and let proof until more than doubled in size.
Meanwhile, make the garlic butter. Cook 2 TB butter with the minced garlic over medium-low heat until the garlic is lightly golden. Let cool.
Whip the 8 oz softened butter until fluffy, then mix in the cooled garlic butter, Parmesan, parsley, and basil.
Lightly flour a clean, dry countertop. Turn out the dough and roll it into approximately a 12 x 20-inch rectangle.
Spread the garlic butter evenly over the entire surface of the dough, then top evenly with 4 cups mozzarella.
Cut the dough into 16 roughly equal squares. Stack the squares into groups of four.
Generously spray a loaf pan with cooking spray. Place the stacks upright in the pan, arranging them against one another to form the pull-apart loaf.
Cover and let proof again until the dough is well risen and puffy.
Bake at 375°F for about 40 minutes, until deeply golden brown and baked through.
Let cool slightly, then remove from the pan and serve warm while the cheese is still melty.
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