* Exported from MasterCook *
Bread, Four Cheese Pull Apart Milk
Recipe By : Bake from Scratch
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup milk -- warm whole, and
2 tablespoons milk -- warm whole, (100F/38C to 110F/43C), (150 g)
1/3 cup granulated sugar -- (67 g)
2 1/4 teaspoons active dry yeast -- (7 g)
3 cups bread flour -- (381 g)
Tangzhong
1/4 cup milk -- whole, plus
2 tablespoons milk -- whole, (90 g)
2 tablespoons bread flour -- (16 g)
1 large egg -- (50 g)
2 teaspoons kosher salt -- (6 g)
3 tablespoons unsalted butter -- softened, (42 g)
2 ounces cream cheese -- softened, (55 g)
6 tablespoons fontina cheese -- freshly grated, (42.5 g)
6 tablespoons mozzarella cheese -- freshly grated, (42.5 g)
6 tablespoons provolone cheese -- freshly grated, (42.5 g)
1 tablespoon unsalted butter -- melted, (14 g)
flaked sea salt -- for sprinkling
To share with a smaller crowd, we scaled down our Four-Cheese
Pull-Apart Milk Bread to produce two mini-loaves. This recipe is a
savory twist on Japanese milk bread, with a quartet of melted
mozzarella, provolone, fontina, and cream cheese stuffed between
buttery pull-apart layers.
Makes: 2 (5 1/2x3") loaves
In the bowl of a stand mixer fitted with the paddle attachment, whisk
together warm milk, sugar, and yeast by hand. Let stand until foamy,
about 10 minutes.
Add flour, Tangzhong, egg, and kosher salt to yeast mixture, and beat
at very low speed until combined, about 30 seconds. Switch to the
dough hook attachment. Beat at low speed until smooth and elastic,
about 6 minutes. Add softened butter, 1 tablespoon (14 grams) at a
time, beating until combined after each addition, about 3 minutes
total. Beat until dough is smooth and elastic, about 1 minute.
Turn out dough onto a lightly floured surface, and shape into a
smooth round. Spray a large bowl with cooking spray. Place dough in
bowl, turning to grease top. Cover and let rise in a warm, draft-free
place (75F/24C) until doubled in size, 45 minutes to 1 hour.
Spray 2 (5 1/2x3:) loaf pans with cooking spray. Line pans with
parchment paper, letting excess extend over sides of pans.
Punch down dough, and turn out onto a lightly floured surface. Roll
dough into a 12" square, about 1/2" thick. Spread cream cheese onto
dough, and sprinkle with fontina, mozzarella, and provolone. Cut
dough into 2" squares. Place pieces, cut sides up, in each prepared
pan, squishing dough as needed. Cover and let rise in a warm,
draft-free place (75F/24C) until puffed, 20 to 30 minutes.
Preheat oven to 350F (180C).
Bake until golden brown and an instant-read thermometer inserted in
center registers 190F (88C), about 35 minutes, covering with foil
after 20 minutes of baking to prevent excess browning. Let cool in
pan for 10 minutes. Using excess parchment as handles, remove from
pans. Brush with melted butter, and sprinkle with sea salt. Serve warm.
Notes: To make one 8x4.5" loaf, cut dough into 4" squares instead of
2" squares, and bake for about 40 minutes.
Tangzhong
In a small saucepan, whisk together milk and flour. Cook over
medium-low heat, whisking constantly, until mixture is thickened, an
instant-read thermometer registers 149F (65C), and whisk leaves lines
on bottom of saucepan. Transfer to a small bowl, and let cool to room
temperature before using.
Review: Absolutely scrumptious! Easy to make, soft, pillowy, cheesy.
The bread of my dreams! I used what I had on hand as far as cheese
but the combinations are endless!
Review: Made this as a cinnamon cream cheese version and loved it! I
didn't have the croissant-like layers that Brian showed in his video,
but still good!
S(Internet address):
https://www.bakefromscratch.com/small-batch-four-cheese-pull-apart-milk-bread/
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 156 Calories; 6g Fat (35.4%
calories from fat); 5g Protein; 20g Carbohydrate; trace Dietary
Fiber; 28mg Cholesterol; 254mg Sodium. Exchanges: 1 Grain(Starch);
1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1227