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Double cheese and garlic pull-apart
Double cheese and garlic pull-apart
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Prep Time:
130 minutes
Cook Time:
30 minutes
Total Time:
160 minutes
Easy entertaining solution: Cheese and garlic pull-apart loaf.
Ingredients:
  • 165.00 ml grated cheddar
  • 125.00 ml grated parmesan
  • 7g sachet dry yeast
  • 10.00 gm caster sugar
  • 125.00 gm warm water
  • 687.50 ml bread flour
  • 2.40 gm sea salt
  • 128.75 gm milk
  • 30g butter, melted
  • Olive oil cooking spray
Instructions:
  • Prepare Dough: Combine yeast, sugar, and warm water in a jug. Whisk with a fork until yeast is fully dissolved. Let it sit in a warm place for 10 minutes, or until it becomes frothy.
  • In a large bowl, sift flour and make a well. Stir in salt, yeast mixture, milk, and butter until a soft dough forms. Transfer dough to a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic. Place in a large oiled bowl, cover, and let it rise in a warm place for 1 hour until doubled in size. Grease a 6cm-deep, 10cm x 20cm loaf pan generously with olive oil spray.
  • Gently deflate dough using your fist, then knead until smooth. Roll out on a floured surface into a 15cm x 25cm rectangle. Mix garlic cheddar and parmesan in a bowl, then sprinkle over the dough.
  • Roll the dough from one long side like a Swiss roll, then cut it into 12 slices and shape them into balls. Arrange 6 balls in a zigzag pattern in the base of the pan and place the remaining balls on top in an opposite zigzag pattern. Cover with lightly oiled plastic wrap and let it rest in a warm place for 30 minutes.
  • Preheat the oven to 200°C/180°C fan-forced. Bake the bread for 30 minutes until crisp and golden, tapping the loaf to ensure a hollow sound. Cool the bread on a wire rack, then serve.

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