Pull-Apart Cheese Overload Bread

This pull-apart bread is very soft and spongy. I used the “tangzhong” method to make this delicious bread. It is filled with cheese and topped with more cheese. I also added some fried minced garlic and dried parsley. It is not difficult to make, you just need a saucepan to cook the flour until it is gelatinised, about 65 degree celsius, allow it to cool down at room temperature before mixing it in with your other ingredients. With just this one extra step and you will get this super soft bread

Ingredients (Tangzhong)

  • 15g bread flour
  • 75g water

Method (tangzhong)

  • Stir the bread flour and water in the saucepan until it thicken and gelatinised over medium heat. Do not overcook or it will dry up the mixture. Transfer to a bowl and cover until it cools down to room temperature.

Ingredients (Dough)

  • 285g bread flour
  • 4g instant active yeast
  • 30g sugar
  • 20g milk powder
  • 70g water
  • 52g egg
  • 35g butter
  • 5g salt

Filling

  • Slice of cheddar cheese block

Topping

  • Grated Cheddar Cheese
  • Fried Minced Garlic
  • Dried Parsley

Others

  • 23cmx23ccm tray lines with non stick baking paper
  • 1 whole beaten egg + 1 tbs water (mix well for egg wash)

Method 

  • Preheat the oven at 160 degree celsius
  • Lay the baking paper on the tray
  • Add all the bread flour, yeast, milk powder and sugar into the mixer followed by the wet ingredients (eggs and water and tangzhong mixture)
  • Use a J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential (refer to picture below)
  • Remove from the mixer, cover the dough and let it rest for 5 minutes. Please refrain from adding more flour unless it is way too sticky to handle.
  • Divide the dough to 9, roll it into a ball, cover and let it rest for 15 minutes.
  • Take one dough and roll it out as shown on the picture. put slices of cheese in the middle then roll it then seal the seam. Seal also the ends. Avoid putting too much cheese to prevent it from oozing out.
  • Cover and let it proof for an hour or so or until it doubles in size
  • Brush the top with egg wash
  • Sprinkle some grated cheese, minced fried garlic and dried parsley
  • Bake for 20 minutes
  • Allow it to cool down completely on a wire rack before serving.

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