Cheesy Garlic Pull Apart Bread [No Loaf Pan]

Ingredients

• 500 g All-Purpose Flour (sifted)
• 7 g Instant Yeast (active dry or instant)
• 1 tsp Salt (fine sea salt)
• 1 tsp Granulated Sugar (helps yeast activation)
• 300 ml Water (room temperature)
• 100 g Unsalted Butter (softened, cut into cubes – for dough)
• 100 g Unsalted Butter (softened – for garlic butter mixture)
• 1 tsp Garlic (finely chopped)
• 150 g Mozzarella Cheese (shredded)
• 1 tsp Dried Parsley (for garnish)
• 1 unit Chicken Egg (room temperature)

Instructions

1. Combine Dry Ingredients

   Place flour, yeast, salt, and sugar into a large mixing bowl and stir until evenly distributed.

   Time: PT5M

2. Add Water and Mix

   Pour room‑temperature water into the bowl and mix with a Danish whisk until a shaggy dough forms.

   Time: PT5M

3. Incorporate Butter

   Add the softened 100 g butter for the dough and knead with the whisk until the butter is fully absorbed.

   Time: PT5M

4. Knead to Windowpane

   Turn the dough out onto a lightly floured surface and knead by hand for about 10 minutes until elastic. Perform the windowpane test by stretching a small piece until it becomes translucent.

   Time: PT10M

5. First Rise

   Place the dough back into the plastic container, cover with the lid, and let it rest at room temperature until doubled in size, about 1 hour.

   Time: PT1H

6. Degas and Brief Knead

   Punch down the risen dough to release gas, then give it a quick 5‑minute knead.

   Time: PT5M

7. Chill the Dough

   Return the dough to the container, cover, and refrigerate for 1 hour. The dough will firm up and become easier to shape.

   Time: PT1H

8. Prepare Garlic Butter

   In a small bowl combine the second 100 g softened butter with 1 tsp chopped garlic. Stir until evenly mixed.

   Time: PT5M

9. Make Egg Wash

   Beat the egg in a small bowl, then push it through a fine mesh strainer to remove any lumps.

   Time: PT2M

10. Shape the Bread

    Turn the chilled dough onto a lightly floured surface. Flatten into a rectangle, spread the garlic butter all over (leaving a small border), then lay a line of shredded mozzarella down the centre. Fold the bottom edge up over the cheese, press gently, add another cheese line, then fold the top edge down to meet the centre. Pinch seams with fingertips to seal.

    Time: PT15M

11. Cut into Pull‑Apart Pieces

    Using kitchen scissors, cut the log into even sections (about 2‑inch thick), pulling each piece slightly to the side as you cut so they fan out like a flower.

    Time: PT5M

12. Egg Wash and Garnish

    Brush each piece with the egg wash, then sprinkle extra shredded mozzarella and a pinch of dried parsley on the exposed tops.

    Time: PT2M

13. Bake

    Place the pieces on a parchment‑lined baking tray and bake in a pre‑heated oven at 180 °C (356 °F) for 15 minutes, or until golden and the cheese is melted and bubbling.

    Time: PT15M

    Temperature: 180°C

14. Cool Slightly and Serve

    Remove from oven, let cool on a wire rack for 5 minutes, then pull apart and enjoy.

    Time: PT5M

Nutrition Facts

Calories

470

Protein

15 g

Carbohydrates

60 g

Fat

20 g

Fiber

2 g