2 Delicious Pull Apart Breads Your Family Will Love

Ingredients

• 1 tablespoon Active Dry Yeast (fresh, not expired)
• 2 cups Warm Water (110°F (43°C), not boiling)
• 0.5 cup Granulated Sugar (for the yeast bloom (double batch))
• 12 cups All‑Purpose Flour (room temperature, sifted)
• 2 teaspoons Salt (fine sea salt)
• 2 tablespoons Olive Oil (extra‑virgin, for dough)
• 4 tablespoons Unsalted Butter (melted, slightly cooled)
• 2 tablespoons Garlic (minced fresh garlic)
• 2 tablespoons Fresh Parsley (chopped)
• 1 pound Mozzarella Cheese (shredded; low‑moisture)

Instructions

1. Bloom the Yeast

   In the mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit until foamy, about 5 minutes.

   Time: PT5M

2. Add Wet Ingredients

   Stir in olive oil, then gradually add the flour and salt. Mix on low speed until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Increase mixer speed to medium and knead for 8 minutes, or knead by hand until the dough is smooth, elastic, and pulls away from the bowl.

   Time: PT8M

4. First Proof

   Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot (around 68°F) for 1½ hours, or until doubled in size.

   Time: PT1H30M

   Temperature: 68°F

5. Prepare Garlic‑Butter Mixture

   While the dough is proofing, melt butter in a small saucepan over low heat. Remove from heat, stir in minced garlic and chopped parsley. Set aside to cool slightly.

   Time: PT5M

6. Divide and Shape Dough

   Turn the risen dough onto a lightly floured surface. Divide into 4 equal pieces (about 1 lb each). Shape each piece into a loose ball and place on a parchment‑lined baking sheet, spacing them about 2 inches apart.

   Time: PT10M

7. Add Garlic‑Butter and Cheese

   Brush each dough ball generously with the garlic‑butter mixture. Sprinkle shredded mozzarella evenly over the top, pressing lightly so the cheese adheres.

   Time: PT5M

8. Second Proof

   Cover the sheet loosely with plastic wrap or a damp towel. Let the loaves rise for 30 minutes, or until they have puffed up close to the top of the pan.

   Time: PT30M

   Temperature: 68°F

9. Bake

   Preheat the oven to 350°F. Bake the loaves for 30 minutes, or until the tops are golden brown and the cheese is melted and bubbly.

   Time: PT30M

   Temperature: 350°F

10. Cool and Serve

    Remove the breads from the oven and let cool on a wire rack for 10 minutes. Serve warm; pull apart the rolls and enjoy.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

30 g

Fat

11 g

Fiber

1 g