Cheesy Garlic Pull-Apart Bread

• 230 g lukewarm milk, lukewarm
• 20 g granulated sugar
• 7 g instant yeast
• 2 large egg
• 540 g bread flour
• 10 g salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 75 g unsalted butter, softened or melted
• 140 g unsalted butter, very soft
• 30–40 g garlic, finely grated
• 5 g salt
• 1 tsp dried oregano
• ½ tsp black pepper
• 2 tsp dried chives
• chilli flakes
• 8 g fresh parsley, finely chopped
• 250 g mozzarella, shredded
• 150 g mature cheddar, shredded
• 1 large egg
• 1 tbsp milk
• 50 g unsalted butter, melted
• 3–4 garlic, finely grated
• 2 tbsp fresh parsley, finely chopped

Preparation

1. Step 1

   0:32
   Combine the lukewarm milk, sugar, and instant yeast. Let it sit for 10 minutes to activate.
2. Step 2

   0:48
   Add the eggs, bread flour, salt, garlic powder, onion powder, dried oregano, and softened or melted butter. Knead for 10–12 minutes until the dough is smooth, elastic and slightly tacky.
3. Step 3

   1:27
   Mix the very soft butter, finely grated garlic, salt, dried oregano, black pepper, dried chives, optional chilli flakes, and finely chopped parsley until smooth and combined.
4. Step 4

   2:11
   Gently turn the dough out onto a lightly greased or floured work surface. Roll it into a large rectangle (around 50 × 35 cm / 20 × 14 inches). Spread on the garlic butter. Sprinkle over the shredded mozzarella and mature cheddar.
5. Step 5

   4:27
   Cut into 4 long strips. Stack the strips. Cut the stack in 6 equal sections.
6. Step 6

   5:38
   Line two 2 lb (23 x 13 cm / 9 x 5 inch) loaf pans with baking paper. Place 3 sections in each loaf pan.
7. Step 7

   5:59
   Cover the loaves loosely. Leave to rise for 45–60 minutes, or until noticeably puffy.
8. Step 8

   6:22
   Mix the melted butter, finely grated garlic, and finely chopped parsley until combined and set aside.
9. Step 9

   6:47
   Preheat the oven to 180°C fan (200°C conventional). Whisk together the egg and milk and brush over the tops of both loaves.
10. Step 10

    7:01
    Bake for 35–40 minutes, until deeply golden and the centre reaches 93–95°C if using a thermometer. If the tops begin browning too quickly, loosely cover with foil for the final 10–15 minutes.
11. Step 11

    7:18
    As soon as the loaves come out of the oven, generously brush the garlic herb butter over the tops, allowing it to soak into the layers.