• 90-110 g whole milk (start low, add more if needed)
• 40 g cream cheese, full fat
• 12 g fresh yeast (or 6 g instant dry yeast)
• 20 g unsalted butter, room temperature
• 1 large head of garlic
80 g unsalted butter, room temperature
• 1,5 tbsp chopped fresh herbs (e.g. rosemary, parsley)
100 g grated mozzarella
• Start by making the tangzhong: add milk and flour to a small pot. Heat up over medium heat while constantly stirring. Once the mixture has thickened, transfer to a bowl and cool to room temp before continuing with the main dough.
• To make the main dough: add all the ingredients, except butter, into the bowl of your stand mixer. Knead on low speed for 10 minutes until the dough comes together. Add the butter.
• Knead for 10-20 more minutes at low-med until the dough has a smooth surface and pulls away from the sides of the bowl.
• Place the dough in a lightly oiled bowl, and proof at around 78F/26C for 90 minutes or until doubled in size.
• Meanwhile, make the garlic butter:
• Preheat oven to 355F/180C.
• Chop off the top of a garlic head (leaving the cloves exposed) and drizzle with oil, flaky salt, and pepper.
• Wrap the head of garlic in aluminum foil.
• Bake for 45-60 minutes. Cool to room temp.
• In a bowl, add softened butter, chopped herbs, roasted garlic, and salt. Mix with a fork until smooth.
• Once doubled, roll out dough into a 14x14-inch square.
• Spread garlic butter on top and add grated mozzarella.
• Use a pizza cutter to cut the dough into 12 pieces.
• Arrange the dough pieces in a 9x5-inch bread tin as demonstrated in this video.
• Cover, and proof for 30-45 minutes at around 78F/26C, until the dough is nice and puffy.
• Bake at 355F/180C for 35-40 minutes.
🎥 credits: @breadbyelise