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

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Instant Yeast: Fresh yeast
• Instead of Unsalted Butter: Margarine
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Mozzarella Cheese: Cheddar, Provolone
• Instead of Chicken Egg: Egg substitute

Equipment Needed

• Mixing Bowl
• Danish Whisk
• Kitchen Scale
• Plastic Container with Lid
• Small Bowl
• Fine Mesh Strainer
• Pastry Brush
• Baking Tray
• Parchment Paper (optional)
• Scissors
• Oven

Critical Steps — Do Not Skip

• Windowpane test to ensure gluten development
• First rise until dough doubles in size
• Refrigeration for firm dough
• Folding technique with cheese layers
• Baking at correct temperature for proper crust

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika to the garlic butter.
• Use a mix of mozzarella and sharp cheddar for a more complex cheese pull.
• If you like a crispier crust, brush the tops with a little melted butter before the final 2 minutes of baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in oven at 150°C for 5‑7 minutes.

Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw overnight in fridge and bake as directed.

Room temperature: Best eaten same day; can sit out for up to 2 hours.

Make-Ahead Tips

• The dough can be prepared up to 24 hours in advance and kept refrigerated.
• Garlic butter mixture can be made a day ahead and stored in the fridge.
• Assemble the log, cut, and freeze the pieces; bake from frozen, adding 3‑4 extra minutes.

Frequently Asked Questions