Garlic, Herb and Cheese Pull Apart
Garlic, Herb and Cheese Pull Apart
- Preparation time 50 mins
- Serves 10 people
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If you're looking to impress over the festive season - try bringing this garlic, herb & cheese pull apart to your next gathering. A great accompaniment to a lunch or dinner and easy to share amongst guests.
Baked to perfection and oozing with mozzarella cheesy goodness, this pull apart bread is the perfect balance - crusty on the outside and warm & soft on the inside.
Ingredients
Egg bread dough
- 4 cups (600g) bread flour
- 2 tsp (7g) Active Dry Yeast
- 2 tbsp caster sugar
- 2 tsp salt
- ½ cup (125ml) water, plus extra 1 tbsp for glazing
- ½ cup (125ml) milk
- 60g cold butter, finely diced
- 2 eggs, slightly beaten, 1 egg yolk for glazing
Cheese, garlic, chive filling
- 40g butter, melted
- 3 tsp garlic salt
- 1/4 cup (approx. 15g) chopped chives
- 100g mozzarella, cut into 11/2cm cubes
- Salt and pepper
Method
Egg Bread dough
- Place 2 cups of the flour, yeast, sugar and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix well at low speed for 1 minute
- Add water and milk and diced butter and beat at low speed for the first 1-2 minutes to combine.
- Remaining at low speed, gradually add beaten eggs a little at a time.
Increase speed to medium and beat for 3 minutes. Mixture should be glossy and sticky. - Remove paddle attachment and insert dough hook. Slowly add remaining flour, ½ cup at a time until it forms a firm dough.
- Continue kneading for 5 minutes at medium speed or until dough is smooth and elastic
- Tip dough onto a lightly flour work surface and knead into a ball. Place in a lightly oiled bowl and turn to grease top. Cover; and leave to rise for about an hour or until doubled in size.
Cheese, garlic, chive filling
- Line a large baking tray with baking paper
- Punch down dough and turn out onto a lightly floured work surface. Roll out to form a 40cm square.
- Brush dough with half the melted butter and sprinkle garlic salt and chopped chives evenly over the top. Roll up dough to form a log. Cut into 24 pieces.
- Roll each portion into balls, pushing a cube of mozzarella into the centre of each and rerolling to enclose. Place onto prepared baking tray.
- Cover and allow to rise in warm place for 30-40 minutes (note: dough is ready when indentation remains after lightly touching)
- Preheat oven 200°C/ 180°C (fan forced)
- Brush risen bread with combined egg yolk and milk. Sprinkle with salt and pepper. Bake 20-25 minutes until golden brown. Brush warm rolls immediately with remaining melted butter. Stand on baking tray for 5 minutes before transferring to a wire rack to cool. Serve warm or room temperature.
Notes
- To make even rolls, weigh dough and divide by 24
- Wrap leftover rolls in cling film and refrigerate for up to 3 days. Heat in a low oven or in microwave until just warmed through.
- Wrap well in cling film and freeze for up to one month. Defrost in the refrigerator overnight.
- Prepare rolls up to second prove. Wrap well and freeze. To bake, defrost in refrigerator overnight. Prove rolls in a warm place until doubled in size and bake as per recipe.
Nutritional Information
- Serving size 129g
- Energy 1520kJ 363kcal
- Protein 12.3g
- Total fat 13.7g
- Saturated fat 7.9g
- Carbs (total) 46.6g
- Carbs (sugar) 5.4g
- Cholesterol 1160mg
- Fibre 1.7g
- Vitamin D 1.2µg
All nutrition values are per serve.