Double cheese and garlic pull-apart


This simple cheese and garlic pull-apart loaf is the perfect solution for easy entertaining.

4 garlic cloves, crushed
2/3 cup grated cheddar
1/2 cup grated parmesan
7g sachet dry yeast
2 teaspoons caster sugar
1/2 cup warm water
2 3/4 cups bread flour
1 teaspoon sea salt
1/2 cup milk
30g butter, melted
Olive oil cooking spray

1. Make Dough: Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in warm place for 10 minutes or until frothy.
2. Sift flour into a large bowl. Make a well. Stir in salt, yeast mixture, milk and butter. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly oiled bowl. Cover and set aside in a warm place for 1 hour or until doubled in size. Grease a 6cm-deep, 10cm x 20cm (base) loaf pan well with olive oil spray.
3. Using your fist, punch dough down. Knead until smooth. On a floured surface, roll out to a 15cm x 25cm rectangle. Combine garlic cheddar and parmesan in a bowl. Sprinkle over dough.
4. Starting from 1 long side, roll dough up like a Swiss roll. Cut into 12 slices. Shape into balls. Place 6 balls in a zigzag pattern in base of pan. Place remaining balls on top in an opposite zigzag pattern. Cover with lightly oiled plastic wrap. Set aside in a warm place for 30 minutes.
Preheat oven to 200°C/180°C fan-forced. Bake for 30 minutes or until golden and loaf sounds hollow when tapped. Place bread, top-side up, onto a wire rack to cool. Serve.

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