Description
Few things are as comforting and indulgent as Cheesy Pull-Apart Garlic Bread. Featuring pillowy soft layers, rich roasted garlic butter, and gooey melted cheese, this bread is more than just a side dish—it’s an experience. Thanks to the Tangzhong method, it stays fresh and moist for days, making it a showstopping addition to any meal. Whether served alongside pasta, soup, or enjoyed on its own, this pull-apart bread is irresistibly delicious.
Ingredients
For the Tangzhong:
- 3 tablespoons bread flour
- ½ cup whole milk
For the Main Dough:
- 3 cups bread flour
- 2 tablespoons granulated sugar
- 1 teaspoon sea salt
- 2 teaspoons instant dry yeast
- 2 tablespoons cream cheese, softened
- ½ cup whole milk, warm
- 1 large egg
- 3 tablespoons unsalted butter, softened
For the Roasted Garlic Butter:
- 1 whole garlic head
- 1 tablespoon olive oil
- ½ teaspoon flaky sea salt
- ¼ teaspoon black pepper
- 4 tablespoons unsalted butter, softened
- 2 tablespoons chopped parsley
For the Toppings:
- 1 ½ cups mozzarella cheese (or preferred cheese)
- 1 egg + 1 tablespoon water (for egg wash)
Instructions
Step 1: Prepare the Tangzhong
- In a small saucepan, whisk together the bread flour and milk over medium heat.
- Stir continuously until the mixture thickens into a paste.
- Remove from heat and let it cool to room temperature.
Step 2: Make the Dough
- In a mixing bowl, combine bread flour, sugar, salt, and yeast.
- Add the Tangzhong mixture, warm milk, egg, and cream cheese. Mix until combined.
- Knead for 10 minutes until the dough starts to come together.
- Add softened butter and continue kneading until smooth and elastic (about 10 more minutes).
- Cover and let it proof for 1.5 to 2 hours or until doubled in size.
Step 3: Prepare the Roasted Garlic Butter
- Preheat oven to 400°F (200°C).
- Slice the top off the garlic head, drizzle with olive oil, and wrap in foil.
- Roast for 35-40 minutes until soft and caramelized. Let it cool.
- Mash the roasted garlic and mix it with butter, parsley, salt, and pepper.
Step 4: Shape the Bread
- Roll out the proofed dough into a large square.
- Spread the roasted garlic butter evenly over the surface.
- Sprinkle a generous layer of mozzarella cheese.
- Cut the dough into equal-sized squares, stack them, and place in a greased loaf tin.
Step 5: Bake to Perfection
- Cover and let the dough proof for another 30-45 minutes.
- Preheat the oven to 350°F (175°C).
- Brush the top with egg wash and sprinkle more cheese.
- Bake for 35-40 minutes or until golden brown and bubbling.
- Let cool slightly before pulling apart and enjoying!
Notes
- Tangzhong Tip: This method ensures your bread stays soft and fresh longer.
- Cheese Variations: Try cheddar, gouda, provolone, or parmesan for different flavors.
- Storage: Keep at room temp for 2 days, refrigerate for up to 5 days, or freeze for up to 1 month.
- Reheating: Wrap in foil and bake at 300°F (150°C) for 10 minutes to restore freshness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Fusion, Comfort Food