Best stand mixer for this recipe
To make the dough, an electric stand mixer like this one, fitted with a dough hook is recommended. This will help you knead the dough efficiently.
How to make pull-apart mozzarella pull-apart bread with lemony garlic butter
3 x 7g sachets dried yeast
1 Tbsp caster sugar
620ml warm water
250ml extra virgin olive oil
930g plain flour, sifted
50g milk powder, sifted
11/2 Tbsp fine salt
11/2 large balls firm mozzarella, cut into 8cm fingers
1 free-range egg
2 Tbsp thickened cream
Chopped mixed herbs, to serve
FABULOUS FOOD LEMONY GARLIC BUTTER
2 cloves garlic, crushed
100g unsalted butter
50ml extra virgin olive oil
50g sesame seeds
11/2 tsp citric acid
2 tsp freshly ground black pepper
Whisk yeast, sugar and 125ml of the water in a bowl. Set aside for 5 minutes for yeast to activate and foam, then whisk in remaining water and oil.
Add flour, milk powder and salt to bowl of an electric stand mixer fitted with a dough hook, then add yeast mixture. Mix on medium speed for 8 minutes, until smooth and elastic.
Transfer to a clean bowl, then cover with a damp tea towel or cling film and set aside somewhere warm to prove for about 20 minutes, until doubled in size.
Divide rested dough into 15 even pieces. Roll each piece into a ball, then roll out flat. Cut slices at 1cm intervals, lengthways, 3/4 of the way down each bread round. Put a finger of mozzarella at unsliced end and roll up, starting at mozzarella end. Lay seam-side down on a large lined oven tray allow room for proving. Prove for 20 minutes, until slightly puffed.
Meanwhile, preheat oven to 220°C fan-forced (240°C conventional).
For Garlic butter, combine all ingredients in a small saucepan and cook on low heat until butter is melted, simmer gently for 2 minutes, stirring occasionally.
Whisk egg with cream and brush top of dough. Bake for 20-25 minutes until edges are golden, being careful not to overbake. Once out of oven, rest for 5 minutes and then spoon over garlic butter. Serve hot, scattered with herbs.