How to make Pull-apart Cheesy Garlic Bread simple

Pull-apart Cheesy Garlic Bread - . Today I am sharing this Pull-apart Cheesy Garlic Bread! A quick and easy dinner that is ready in under 40 minutes!

You can cook Pull-apart Cheesy Garlic Bread with 22 Ingredients and 14 steps. See the following guide!

1. → Tangzhong.
2. 25 g bread flour.
3. 125 ml water.
4. → Bread dough.
5. 350 g bread flour.
6. 55 g granulated white sugar.
7. 6 g salt.
8. 5 g instant yeast.
9. 125 ml whole milk.
10. 1 large egg.
11. 30 g butter.
12. 33-66 g (4 - 8 tbsp) bread flour, add-on as much as needed.
13. → Filling.
14. 70 g butter.
15. 8 cloves garlic, minced.
16. 4 dried red chili, chopped (optional).
17. 1/4 tsp dried parsley.
18. 1/8 tsp ground black pepper.
19. 1/4 tsp salt.
20. 85 g shredded mozzarella cheese.
21. → Topping.
22. 15 g shredded mozzarella cheese.

1. Https://youtu.be/UNPTY8W2MAU.
2. Tangzhong: with a wooden spoon, mix flour and water in a pan until there is no lump. Cook over medium-low heat and keep stirring to prevent sticking and burning. Remove from heat when the mixture gets thicker (some lines will show as we stir). Transfer into a small bowl, cover with plastic wrap sticking onto its surface and then set aside to cool..
3. Bread dough: In a stand-mixer's bowl, combine all dry ingredients. Equip the mixer with a dough hook..
4. In a separate bowl, combine milk, cooled tangzhong and egg. Mix and then add into the dry ingredients..
5. Start mixing at the lowest speed then second speed. Frequently scrape the sides and bottoms of bowl with a silicone spatula. When it starts to become a dough, gradually add cubed butter in..
6. The dough will become very sticky. Mix for about 8 minutes or so. During this mixing process, gradually add flour as much as needed and until the dough feels less sticky to the touch..
7. Finish by kneading the dough on a lightly floured surface. Knead until it is smooth, elastic and not sticky. Round up the dough and place in an oil-greased and large bowl. Cover with a damp cloth or plastic wrap. Let sit for 45 minutes or until doubled in size..
8. Filling: simply mix all ingredients until well-combined, except for the cheese..
9. After the dough is doubled in size, punch out the air until it flattens. Transfer it onto a lightly floured surface and roll it into a 12 x 8 inches (30 x 20 cm) rectangle..
10. Spread the butter filling onto the rectangle dough and sprinkle (85g) cheese on top..
11. Cut evenly into 4 long strips. Then stack them up. Cut again into 4 even pieces..
12. Transfer into a 9 x 6 inches (23 x 15 cm) loaf pan that has been buttered. Sprinkle (15g) cheese on top..
13. Bake at 325°F / 160°C for 20 minutes then reduce to 300°F / 150°C and bake for 15 more minutes..
14. Let cool on cooling rack for 5 minutes. Then run a silicone spatula along the inner sides of the pan to remove it..