Best stand mixer for this recipe
To make the dough, an electric stand mixer like this one, fitted with a dough hook is recommended. This will help you knead the dough efficiently.
How to make pull-apart mozzarella pull-apart bread with lemony garlic butter
Ingredients
3 x 7g sachets dried yeast
1 Tbsp caster sugar
620ml warm water
250ml extra virgin olive oil
930g plain flour, sifted
50g milk powder, sifted
11/2 Tbsp fine salt
11/2 large balls firm mozzarella, cut into 8cm fingers
1 free-range egg
2 Tbsp thickened cream
Chopped mixed herbs, to serve
FABULOUS FOOD LEMONY GARLIC BUTTER
2 cloves garlic, crushed
100g unsalted butter
50ml extra virgin olive oil
50g sesame seeds
11/2 tsp citric acid
2 tsp freshly ground black pepper
Method
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Whisk yeast, sugar and 125ml of the water in a bowl. Set aside for 5 minutes for yeast to activate and foam, then whisk in remaining water and oil.
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Add flour, milk powder and salt to bowl of an electric stand mixer fitted with a dough hook, then add yeast mixture. Mix on medium speed for 8 minutes, until smooth and elastic.
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Transfer to a clean bowl, then cover with a damp tea towel or cling film and set aside somewhere warm to prove for about 20 minutes, until doubled in size.
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Divide rested dough into 15 even pieces. Roll each piece into a ball, then roll out flat. Cut slices at 1cm intervals, lengthways, 3/4 of the way down each bread round. Put a finger of mozzarella at unsliced end and roll up, starting at mozzarella end. Lay seam-side down on a large lined oven tray allow room for proving. Prove for 20 minutes, until slightly puffed.
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Meanwhile, preheat oven to 220°C fan-forced (240°C conventional).
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For Garlic butter, combine all ingredients in a small saucepan and cook on low heat until butter is melted, simmer gently for 2 minutes, stirring occasionally.
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Whisk egg with cream and brush top of dough. Bake for 20-25 minutes until edges are golden, being careful not to overbake. Once out of oven, rest for 5 minutes and then spoon over garlic butter. Serve hot, scattered with herbs.
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