Chessy Garlic Bread

Method

1. Prepare the Tangzhong

   • Mix flour and milk in a small pot. Heat up over medium heat. Stir until the mixture thickens and reaches a temperature of 150°F/65°C.20 g bread flour, 80 g whole milk
   • Transfer to a clean bowl. Cover with plastic wrap that touches the entire surface of the tangzhong. Cool to room temperature before continuing with the main dough.

   Prepare theMain Dough

   • Add all ingredients, except butter, to the bowl of your stand mixer fitted with a dough hook.
     300g bread flour
     15g granulated sugar
     6g sea salt
     6g instant dry yeast
     the entire tangzhong
     90g whole milk
     40g cream cheese
     1 egg
   • Knead for 10 minutes until the dough starts to come together.
   • Add the softened butter.
     20g butter
   • Continue kneading at medium speed for 10-20 minutes until the dough has a smooth surface and pulls away from the sides of the bowl.
   • Place the dough on your work surface and roughly pre-shape the dough into a round using your hands and a bench knife.
   • Transfer the dough to a clean, lightly oiled bowl, cover, and place in a warm spot, ideally at 26°C.
   • Proof the dough for 1 ½-2 hours or until doubled in size.
   • Meanwhile, make the garlic butter:

   Roasted Garlic Butter

   • Preheat the oven to 180°C.
   • Chop off the top of a garlic head, leaving the cloves exposed.
     1 head of garlic
   • Drizzle with oil, flaky salt, and pepper.
     ½ tablespoons olive oil
     1 pinch flaky sea salt
     1 pinch black pepper
   • Wrap the garlic head in aluminum foil or place it in a small, oven-safe casserole with a lid.
   • Bake for 15-30 minutes, until the garlic cloves are soft as butter.
   • Allow the garlic to cool to room temperature before continuing with the next step.
   • Squeeze the garlic cloves into a bowl and add softened butter, chopped parsley, and a sprinkle of salt. Mix with a fork until smooth.
     70g butter
     1 ½ tbsp chopped parsley
     1 pinch flaky sea salt
   • Set aside at room temperature.

   Shape

   • Once the dough has doubled in size: lightly flour your work surface and the top of the dough. Next, roll out the dough to a 24x24cm square.
   • Spread garlic butter on top and add grated mozzarella.
     100g grated mozzarella
   • Use a pizza cutter to cut the dough into 12 pieces. Please see the images above for reference.
   • Arrange the dough pieces in a 18cm × 9cm bread pan (or a loaf tin of similar size).
   • Cover the bread pan and proof for 30-45 minutes until the dough is nice and puffy.

   Bake

   • Preheat the oven to 180°C.
   • Whisk together an egg and water to make the egg wash.
     1 egg, 1 tbsp water
   • Lightly brush the top of the bread with egg wash.
   • Sprinkle a little extra mozzarella on top of the bread.
     + a little extra mozzarella
   • Bake for 35-40 minutes or until the internal temperature is at 95°C.

   Pro Tips

   • Tangzhong Magic: The tangzhong method ensures a soft, moist texture. Don’t rush this step; let the tangzhong cool completely before incorporating it into the dough.
   • Roasted Garlic Perfection: Roast the garlic until it’s golden and tender for a rich, mellow flavor profile. Squeeze the cloves gently to extract the roasted goodness.
   • Cheese Choice: Experiment with different meltable cheeses like cheddar, gouda, or provolone for a unique twist on the classic recipe.
   • Perfect Pairing: Serve warm slices with a side of marinara sauce or garlic aioli for an extra burst of flavor.