Pull Apart Garlic Bread in Cooker - Easy No Oven Cheese Garlic Bread Recipe - CookingShooking

Ingredients

• 2 cups All-Purpose Flour (sifted, for the dough)
• 3/4 cup Warm Water (lukewarm (about 40°C))
• 1 tablespoon Granulated Sugar (helps activate the yeast)
• 1 teaspoon Active Dry Yeast (instant dry yeast)
• 1 tablespoon Milk Powder (adds richness to the dough)
• 1 teaspoon Salt (for the dough)
• 2 tablespoons Unsalted Butter (softened, for the dough)
• 2 tablespoons Milk (for brushing the dough before first bake)
• 55 grams Unsalted Butter (for garlic‑butter oil, about 1/4 cup)
• 55 grams Olive Oil (extra‑virgin recommended, same quantity as butter)
• 1 teaspoon Mixed Herbs (dried; can use oregano + basil)
• 1/2 teaspoon Chili Flakes (adjust to taste)
• 15 cloves Garlic (finely chopped)
• 2 tablespoons Fresh Parsley or Coriander (finely chopped, added to garlic butter and as garnish)
• 100 grams Mozzarella Cheese (shredded or sliced, pizza‑style cheese)
• 1 tablespoon Unsalted Butter (for brushing the bread after first bake)

Instructions

1. Make the Bread Dough

   In a mixing bowl combine warm water, sugar, active dry yeast, milk powder, flour, salt and softened butter. Mix until a soft, slightly sticky dough forms.

   Time: PT15M

2. First Proof

   Cover the bowl with a clean kitchen cloth and let the dough rise at room temperature for about 1 hour, or until doubled in size.

   Time: PT1H

3. Shape and Second Proof

   Punch down the risen dough, shape it into a loaf and place it in a greased 5.5‑inch cake tin. Cover again and let it rise for another 1 hour.

   Time: PT15M

4. Second Proof Rest

   Let the shaped dough sit, covered, for an additional 1 hour.

   Time: PT1H

5. Preheat the Cooker for First Bake

   Add 1 cup of salt to the bottom of the pressure cooker, place a ring stand (or trivet) on top, and heat on high flame for 15 minutes. The salt creates steam for a soft interior.

   Time: PT15M

6. First Bake

   Brush the risen loaf with milk, place the cake tin inside the hot cooker, cover loosely and bake for 15 minutes. Open, brush the top with a little butter, then bake another 3 minutes until lightly golden.

   Time: PT18M

7. Cool and Butter the Bread

   Remove the bread from the cooker, brush the entire surface with a tablespoon of butter, then cover with a damp cloth and let rest for 1 hour at room temperature.

   Time: PT5M

8. Prepare Garlic‑Butter Oil

   In a small pan melt 55 g butter with 55 g olive oil over medium heat. Add mixed herbs, chili flakes, a pinch of salt and the finely chopped garlic. Bring to a gentle boil, then lower the heat and simmer for 2 minutes. Turn off the flame and stir in the chopped parsley or coriander.

   Time: PT7M

9. Slice the Bread

   Using a serrated bread knife, make vertical cuts about 1 inch apart, but do not cut all the way through. Then make diagonal cuts (about 3/4 depth) to create a lattice pattern.

   Time: PT5M

10. Stuff the Bread

    Using a spoon, drizzle the garlic‑butter oil into each cut, ensuring some garlic pieces get into the slits. Fill each opening with shredded mozzarella cheese. Finish with a little extra garlic‑butter oil and a sprinkle of fresh coriander.

    Time: PT5M

11. Second Preheat of Cooker

    Add fresh salt to the cooker (or reuse the same setup), place the ring stand and heat on high for 10 minutes until very hot.

    Time: PT10M

12. Second Bake (Cheese Melt)

    Line the cake tin with buttered parchment paper, place the stuffed loaf inside, cover loosely and bake on medium‑high flame for 7‑8 minutes, or until the cheese is melted and the edges turn golden.

    Time: PT8M

13. Finish and Serve

    Remove the bread, sprinkle extra fresh coriander, a pinch of chili flakes, and serve warm. Pull apart the sections to enjoy the gooey cheese.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

12 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g