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

Ingredient Substitutions

• Instead of Heavy Cream: Whole milk (will not yield butter)
• Instead of Unsalted Butter: Store‑bought unsalted butter
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Red Sea Salt: Kosher salt
• Instead of Wheat Berries: All‑purpose flour (same weight)
• Instead of Honey: Maple syrup
• Instead of Olive Oil: Vegetable oil
• Instead of Instant Yeast: Fresh yeast (6 g)
• Instead of Mozzarella Cheese: Provolone, Cheddar
• Instead of Butter for Brushing: Store‑bought melted butter

Equipment Needed

• Stand Mixer
• Grain Mill
• Kitchen Scale
• Bench Scraper
• 4×8 Loaf Pan
• Parchment Paper
• Pastry Brush
• Rolling Pin (optional)
• Oven
• Mixing Bowls

Critical Steps — Do Not Skip

• Making the butter from heavy cream and rinsing it properly
• Autolyse period to hydrate fresh milled flour
• Kneading until the dough passes the window‑pane test
• Ensuring the dough is not too dry before the first rise
• Second rise in the loaf pan to develop airy structure
• Baking to an internal temperature of 190°F

Chef Tips from the Video

• Shred the mozzarella yourself for a fresher flavor and to avoid anti‑caking agents.
• Use a light hand when oiling the work surface; too much oil can make the dough greasy.
• For extra flavor, add a pinch of dried oregano to the garlic‑herb butter.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; lasts up to 3 days.

Freezer: Freeze uncut loaf wrapped in foil and a freezer bag; up to 1 month. Thaw at room temperature before reheating.

Room temperature: Best consumed the same day; can sit for up to 4 hours if covered.

Make-Ahead Tips

• Homemade butter can be prepared up to a week in advance and stored in the fridge.
• The dough can be divided, shaped, and frozen in airtight bags; thaw overnight before using.
• Assemble the loaf, brush with butter, and refrigerate for up to 12 hours before the second rise.

Frequently Asked Questions