Small-Batch Four-Cheese Pull-Apart Milk Bread

To share with a smaller crowd, we scaled down our Four-Cheese Pull-Apart Milk Bread to produce two mini-loaves. This recipe is a savory twist on Japanese milk bread, with a quartet of melted mozzarella, provolone, fontina, and cream cheese stuffed between buttery pull-apart layers. 

5.0 from 1 reviews

Small-Batch Four-Cheese Pull-Apart Milk Bread
 

Makes 2 (5½x3-inch) loaves
Ingredients
  • ½ cup and 2 tablespoons (150 grams) warm whole milk (100°F/38°C to 110°F/43°C)
  • ⅓ cup (67 grams) granulated sugar
  • 2¼ teaspoons (7 grams) active dry yeast
  • 3 cups (381 grams) bread flour
  • Tangzhong (recipe follows)
  • 1 large egg (50 grams)
  • 2 teaspoons (6 grams) kosher salt
  • 3 tablespoons (42 grams) unsalted butter, softened
  • 2 ounces (55 grams) cream cheese, softened
  • 6 tablespoons (42.5 grams) freshly grated fontina cheese
  • 6 tablespoons (42.5 grams) freshly grated mozzarella cheese
  • 6 tablespoons (42.5 grams) freshly grated provolone cheese
  • 1 tablespoon (14 grams) unsalted butter, melted
  • Flaked sea salt, for sprinkling

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together warm milk, sugar, and yeast by hand. Let stand until foamy, about 10 minutes.
  2. Add flour, Tangzhong, egg, and kosher salt to yeast mixture, and beat at very low speed until combined, about 30 seconds. Switch to the dough hook attachment. Beat at low speed until smooth and elastic, about 6 minutes. Add softened butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition, about 3 minutes total. Beat until dough is smooth and elastic, about 1 minute.
  3. Turn out dough onto a lightly floured surface, and shape into a smooth round. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  4. Spray 2 (5½x3-inch) loaf pans with cooking spray. Line pans with parchment paper, letting excess extend over sides of pans.
  5. Punch down dough, and turn out onto a lightly floured surface. Roll dough into a 12-inch square, about ½ inch thick. Spread cream cheese onto dough, and sprinkle with fontina, mozzarella, and provolone. Cut dough into 2-inch squares. Place pieces, cut sides up, in each prepared pan, squishing dough as needed. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 20 to 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 35 minutes, covering with foil after 20 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pans. Brush with melted butter, and sprinkle with sea salt. Serve warm.

Notes
To make one 8×4.5-inch loaf, cut dough into 4-inch squares instead of 2-inch squares, and bake for about 40 minutes.

3.5.3251

5.0 from 1 reviews

Tangzhong
 

Ingredients
  • ¼ cup plus 2 tablespoons (90 grams) whole milk
  • 2 tablespoons (16 grams) bread flour

Instructions
  1. In a small saucepan, whisk together milk and flour. Cook over medium-low heat, whisking constantly, until mixture is thickened, an instant-read thermometer registers 149°F (65°C), and whisk leaves lines on bottom of saucepan. Transfer to a small bowl, and let cool to room temperature before using.

3.5.3251

 

 

The post Small-Batch Four-Cheese Pull-Apart Milk Bread appeared first on Bake from Scratch.

Four-Cheese Pull-Apart Milk Bread

We gave Japanese milk bread a savory twist by filling this loaf with a quartet of melted mozzarella, provolone, fontina, and cream cheese. With buttery pull-apart layers, this recipe is made for sharing. Just put it on the table and watch your guests tear off their own piece of downy perfection.

Four-Cheese Pull-Apart Milk Bread
 

Makes 1 (9-inch) loaf
Ingredients
  • 1¼ cups (300 grams) warm whole milk (100°F/38°C to 110°F/43°C)
  • 2/4 cup (133 grams) granulated sugar
  • 4½ teaspoons (14 grams) active dry yeast
  • 6 cups (762 grams) bread flour Tangzhong (recipe follows)
  • 2 large eggs (100 grams)
  • 4 teaspoons (12 grams) kosher salt
  • 6 tablespoons (84 grams) unsalted butter, softened
  • 4 ounces (115 grams) cream cheese, softened
  • ¾ cup (85 grams) freshly grated fontina cheese
  • ¾ cup (85 grams) freshly grated mozzarella cheese
  • ¾ cup (85 grams) freshly grated provolone cheese
  • 2 tablespoons (28 grams) unsalted butter, melted
  • Flaked sea salt, for sprinkling

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together warm milk, sugar, and yeast by hand. Let stand until mixture is foamy, about 10 minutes.
  2. Add flour, Tangzhong, eggs, and kosher salt to yeast mixture, and beat at very low speed until combined, about 30 seconds. Switch to the dough hook attachment. Beat at low speed until smooth and elastic, about 6 minutes. Add softened butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next, about 3 minutes total. Beat until dough is smooth and elastic, about 1 minute.
  3. Turn out dough onto a lightly floured surface, and shape into a smooth round. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  4. Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  5. Punch down dough, and turn out onto a lightly floured surface. Roll dough into a 22×10-inch rectangle, about ½ inch thick. Spread cream cheese onto dough, and sprinkle with fontina, mozzarella, and provolone. Trim ½ inch off each side of dough, creating a 21×9-inch rectangle. Using a pastry cutter, cut dough into 3 (21×3-inch) rectangles. Cut each rectangle into 14 (3×1½-inch) pieces. Stack pieces in 3 rows in prepared pan, squishing dough as needed. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 20 to 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 45 to 50 minutes, covering with foil after 30 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan. Brush with melted butter, and sprinkle with sea salt. Serve warm.

3.5.3251

 

Tangzhong
 

Makes about ¾ cup
Ingredients
  • ¾ cup (180 grams) whole milk
  • ¼ cup (32 grams) bread flour

Instructions
  1. In a small saucepan, whisk together milk and flour. Cook over medium-low heat, whisking constantly, until mixture thickens and registers 149°F (65°C) on an instant-read thermometer and whisk leaves lines on bottom of saucepan. Transfer to a small bowl, and let cool to room temperature before using.

3.5.3251

 

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Herbed Sour Cream Pull-Apart Loaf

Packed with fresh herbs, this buttery Herbed Sour Cream Pull-Apart Loaf has an extra-fluffy texture thanks to the addition of sour cream in the dough.

Pick up a copy of our January/February 2020 for more ways with sour cream!

Herbed Sour Cream Pull-Apart Loaf
 

Makes 1 (9×5-inch) loaf
Ingredients
  • 3¼ cups (413 grams) bread flour, divided
  • 2 tablespoons (24 grams) granulated sugar
  • 2¼ teaspoons (7 grams) instant yeast
  • 2 teaspoons (6 grams) kosher salt, divided
  • 1 cup (240 grams) sour cream
  • ¼ cup (57 grams) unsalted butter
  • ¼ cup (60 grams) water
  • 1 large egg (50 grams), room temperature
  • ⅓ cup (76 grams) unsalted butter, melted
  • 1 tablespoon (10 grams) minced garlic
  • 1 tablespoon (2 grams) chopped fresh rosemary
  • 1 tablespoon (2 grams) chopped fresh thyme
  • 1 tablespoon (2 grams) chopped fresh parsley
  • ½ teaspoon (2 grams) flaked sea salt
  • Garnish: chopped fresh rosemary, chopped fresh thyme, chopped fresh parsley

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together 1½ cups (191 grams) flour, sugar, yeast, and 1½ teaspoons (4.5 grams) kosher salt by hand.
  2. In a medium saucepan, heat sour cream, butter, and ¼ cup (60 grams) water over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
  3. With mixer on medium speed, pour warm sour cream mixture into flour mixture, beating until combined and cooled slightly, about 1 minute. Add egg, and beat at medium speed until combined. With mixer on low speed, gradually add remaining 1¾ cups (222 grams) flour, beating until well combined and stopping to scrape sides of bowl, about 1 minute.
  4. Lightly spray a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  5. In a small bowl, stir together melted butter, garlic, rosemary, thyme, parsley, and remaining ½ teaspoon (1.5 grams) kosher salt.
  6. Divide dough into 36 pieces (22 grams each). With lightly floured hands, working with 1 piece at a time (keep remaining dough covered to prevent it from drying out), roll each piece into a smooth ball. Dip each ball into melted butter mixture, and place in a 9×5-inch loaf pan. Pour any remaining melted butter mixture over dough in pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 15 to 20 minutes.
  7. Preheat oven to 350°F (180°C).
  8. Sprinkle dough with flaked salt.
  9. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 35 to 40 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and garnish with rosemary, thyme, and parsley, if desired. Serve warm or at room temperature.

3.5.3251

 

 

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