Garlic & Cheese Pull Apart Bread - FMF

Ingredients

• 2 cups Heavy Cream (full‑fat, for making homemade butter)
• 225 g Unsalted Butter (homemade from the heavy cream; can use store‑bought if preferred)
• 4 cloves Garlic (minced)
• 2 tablespoons Fresh Parsley (chopped)
• 1 teaspoon Red Sea Salt (coarse, adds flavor to the butter)
• 1.5 lb Wheat Berries (will be milled into fresh flour)
• 500 ml Water (lukewarm, about 30°C)
• 2 tablespoons Honey (liquid sweetener)
• 2 tablespoons Olive Oil (extra‑virgin)
• 2 teaspoons Salt (fine table salt)
• 2 teaspoons Instant Yeast (active dry or instant)
• 8 oz Mozzarella Cheese (fresh block, shredded)
• 2 tablespoons Butter for Brushing (from the homemade butter, melted)

Instructions

1. Make Homemade Butter

   Pour the heavy cream into the stand mixer bowl and whip on medium speed. After about 4 minutes it reaches soft peaks, then continue mixing until the butter separates from the buttermilk.

   Time: PT11M

2. Strain and Rinse Butter

   Scoop out the solid butter, place it in a fine mesh sieve, and rinse under cold water, squeezing repeatedly until the liquid (buttermilk) runs clear.

   Time: PT5M

3. Prepare Garlic‑Herb Butter

   Mince the garlic and chop the parsley. In a bowl combine the fresh butter, minced garlic, chopped parsley, and red sea salt. Mix until evenly distributed.

   Time: PT5M

4. Mill Wheat Berries

   Weigh 1.5 lb of wheat berries and run them through the grain mill to produce fresh whole‑grain flour.

   Time: PT5M

5. Combine Dough Ingredients (Autolyse)

   In the mixer bowl add the milled flour, lukewarm water, honey, olive oil, and fine salt. Mix on low until just combined; do NOT add the yeast yet.

   Time: PT5M

6. Autolyse Rest

   Cover the bowl and let the dough rest for 15 minutes. This allows the flour to fully hydrate.

   Time: PT15M

7. Add Yeast and Knead

   Sprinkle the instant yeast over the dough, then knead with the mixer paddle attachment for about 8 minutes, until the dough is stretchy and passes the window‑pane test.

   Time: PT8M

8. First Rise

   Cover the bowl with a damp towel and let the dough double in size, about 1 hour (longer if your kitchen is cool).

   Time: PT1H

9. Divide and Shape Dough

   Turn the risen dough onto a lightly oiled work surface. Divide into two equal pieces. Oil the inside of two freezer bags (optional) for later storage.

   Time: PT10M

10. Shred Mozzarella

    Using a box grater, shred the 8 oz block of fresh mozzarella.

    Time: PT5M

11. Assemble Pull‑Apart Loaves

    Flatten one dough piece into a rectangle (≈12×8 in). Spread a generous layer of garlic‑herb butter, then sprinkle half the shredded mozzarella. Fold the rectangle loosely, then repeat the butter and cheese layer on the folded dough. Stack the two prepared pieces in the 4×8 loaf pan, leaving space for rise.

    Time: PT15M

12. Second Rise

    Cover the pan loosely with plastic wrap or a damp towel. Let rise until puffy, about 45 minutes.

    Time: PT45M

13. Preheat Oven

    While the dough is rising, preheat the oven to 400°F (200°C).

    Time: PT10M

    Temperature: 400°F

14. Bake Bread

    Bake the loaf for 30 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).

    Time: PT30M

    Temperature: 400°F

15. Cool and Serve

    Remove the loaf from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack. Slice while still warm for the best pull‑apart texture.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g