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tear and share cheesy garlic bread
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Tear And Share Cheesy Garlic Bread

Fluffy tangzhong bread rolls, stuffed with mozzarella, covered in garlic butter & topped with parmesan. The ultimate cheesy garlic bread!
Prep Time30 minutes
Cook Time25 minutes
Proving Time2 hours
Total Time2 hours 55 minutes
Course: Appetizer, Bread, Side Dish, Snack
Cuisine: American, Japanese
Servings: 12
Author: Ben Racey

Equipment

  • Digital Scales
  • Digital Food Probe
  • Stand Mixer
  • Dough Scraper
  • Metal Bench Knife
  • 8" x 12" Baking Tin
  • Pastry Brush
  • Palette Knife

Ingredients

Tangzhong

  • 20 g Strong White Bread Flour
  • 40 g Whole Milk
  • 40 g Water

The Dough

  • 380 g Strong White Bread Flour
  • 85 g Whole Milk
  • 85 g Water
  • 7 g Dried Active Yeast
  • 8 g Maldon Salt
  • 15 g Caster Sugar
  • 1 tsp Milk Powder
  • 1 Large Egg
  • 1 tbsp Olive Oil
  • 30 g Unsalted Butter At Room Temperature

To Stuff

  • 120 g Low Moisture Mozzarella Cut Into 12 Equal Pieces

Egg Wash & Topping

  • 1 Large Egg
  • 1 tsp Cold Water
  • 1 tsp Sesame Seeds
  • 1 tsp Black Sesame Seeds

Garlic Butter

  • 100 g Unsalted Butter Melted
  • 2 Cloves Garlic
  • Pinch Maldon Salt
  • 1 tbsp Flat Leaf Parsley Finely Chopped

To Finish

  • 20 g Parmesan

Instructions

  • First, make the tangzhong.
    To do this, place the flour, milk & water into a small saucepan & whisk to combine. Cook over a low heat until you have a thick paste, stirring constantly with a spatula. Transfer to a bowl & leave to cool to room temperature.
  • Next, place the milk & water into a jug & warm in the microwave to 38°c/100°f (alternatively you could heat this up in a saucepan then transfer to a jug), then whisk in the yeast & leave to go bubbly, 5-10 minutes.
  • To the bowl of a stand mixer, add the flour, salt, sugar, milk powder, egg, oil & the cooled down tangzhong. Give the activated yeast a whisk then add to the bowl. Using the dough hook, knead the dough on a medium speed until smooth & starting to come away from the sides of the bowl, around 5 minutes.
  • With the mixer still going, add in the butter a small amount at a time, incorporating each piece fully before adding more. Once all the butter has been incorporated, keep mixing until the dough passes the window pane test, 5-10 minutes.
  • Transfer the dough to a lightly oiled bowl, cover with clingfilm or a tea towel & leave to double in size at room temperature, 1-1.5 hours.
  • Grease a 8" x 12" baking tin with butter or oil.
  • Once risen, knock the dough back then transfer to a lightly floured work surface. Using a metal bench knife, portion the dough into 12 equal pieces. They will weigh around 60g each.
  • Take a piece of dough & flatten slightly. Place a piece of mozzarella into the centre then fold the sides over. Flip the dough upside down & use your hands to shape into a ball. Place seam side down into the baking tin.
  • Repeat with the remaining dough. In your baking tin, you should have four rows of three dough balls. Make sure that they are spaced equally apart.
  • Cover the tin loosely with clingfilm & leave to rise at room temperature for 45 minutes.
  • In the meantime, preheat an oven to 180°c/160°c fan (350°f/320°f).
  • Once the dough is well risen, whisk together the egg & water for the egg wash. Brush this all over the top of the dough then sprinkle over the sesame seeds.
  • Bake in the preheated oven for 20-25 minutes or until a deep golden brown.
  • Mix together the melted butter, garlic, salt & parsley then brush a generous amount over the bread, whilst it's still hot.
    Leave to sit for a couple of minutes then grate over the parmesan.
    Allow to cool slightly then serve.
    To remove the bread from the tin, run a palette knife around the outside & in between each bun. You will then be able to pull the bread out with your hands.

Notes

To Cook In An Aga.
Cook the bread for 20-25 minutes, on the bottom set of runners in the baking oven. 
This bread is best served fresh but if you have any leftover, it can be kept in the fridge for up to 3 days. For reheating instructions, see the post above.
If you haven't got black sesame seeds, use just regular ones. Or if you'd prefer, leave the sesame seeds out completely.
The flour that I used for this bread, is a Canadian strong white bread flour from Shipton Mill (in the UK). Any strong white bread flour can be used but I get the best results using this one.