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That’s how it’s done:
For the Tangzhong method:
Put the milk and flour in a small saucepan and heat while stirring until the mixture thickens to a pudding-like consistency. The mixture should not boil.
Pour the pre-dough into a shallow bowl, cover and allow to cool.
For the yeast dough:
Put warm milk and sugar in a large bowl. Crumble in the yeast. Leave to stand for about 5-10 minutes, stirring occasionally, until the yeast and sugar have dissolved.
Add flour, egg, cream cheese, salt and Tangzhong and knead with the dough hook of a food processor for about 5-7 minutes until you have a smooth dough.
Add the soft butter and knead for another 5-7 minutes.
Take the dough out of the bowl, knead it a few times by hand, form it into a ball, place it in a clean and lightly oiled bowl, cover and leave to rise in a warm place for 1.5-2 hours. The dough should have at least doubled in size.
Meanwhile, peel, press or grate the garlic, add it to the soft wild garlic butter and mix.
Here’s how it continues:
Box the yeast dough once, then roll it out on a lightly floured work surface into a rectangle about 1 cm thick.
Spread the yeast dough with the soft wild garlic butter and sprinkle with the grated cheese. (Set aside about 2 tablespoons of cheese for later)
Cut the yeast dough into rectangles (the width and height of the loaf pan).
Grease the baking pan. Place 3-4 filled yeast rectangles on top of each other and place the pan in place. Place the loaf pan on top of it. Stack the remaining rectangles and place them in the pan. Loosen them a little so that they are evenly distributed in the pan.
Cover the yeast dough and let it rise for at least another 30 minutes until the dough is fluffy.
Meanwhile, preheat the oven to 180 degrees (top/bottom heat).
Brush the pull-apart bread with milk and sprinkle with the remaining cheese, then bake in the preheated oven for about 35-45 minutes until golden brown. After about 30 minutes, cover the pull-apart bread with baking paper. Don’t forget to do the toothpick test.
Remove from the oven, let cool for about 10 minutes and serve.
Tips:
The pull-apart bread with wild garlic and cheese tastes good both warm and cold.
It freezes really well.
More wild garlic butter goes well with this . 😉
When packed airtight, it still tastes wonderfully soft and juicy the next day.
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