Pull-Apart Herb Bread

Summary

Ingredients

For the dough:

• 325 grams flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 bag / s dry yeast
• 80 ml milk
• 95 g butter
• 60 ml water
• 2 large egg (s)

For covering:

• 50 ml olive oil
• 3 cloves garlic
• 2 scoops mozzarella
• 50 g parmesan cheese
• 1 bunch thyme
• 1 bunch oregano
• 5 sprigs rosemary
• salt and pepper

For painting:

• 1 tablespoon butter

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Instructions

1. Mix 240 g flour with sugar, salt and yeast and set aside. Heat the milk and butter in a small saucepan over low heat until the butter has melted. Add cold water. Let cool a little, then pour over the flour mixture and stir in with a spatula until all the ingredients are well mixed. Knead with the dough hook of the hand mixer for about 3 minutes, then add the eggs one by one. Knead after each egg until it is completely kneaded in. Gradually stir in the remaining flour in portions and continue kneading until the dough is supple but still slightly sticky.
2. Knead the dough vigorously with your hands on a floured work surface a few times and shape into a ball. In a lightly greased container, let it rise airtight in a warm place for about an hour (or until the dough has doubled in volume).
3. For the topping, press through the garlic and mix with the olive oil. Finely chop the herbs and stir in. Salt and pepper. Cut the mozzarella into fine cubes, grate the parmesan.
4. Roll out the dough on a floured work surface in a rectangular shape (approx. 50 x 30 cm). If necessary, cut into shape a little.
5. Brush the dough generously and completely with the herb oil. Sprinkle both types of cheese evenly over the top. Now cut the rectangle into 20 squares (5 x 4 rows). Stack 5 squares on top of each other. Place all 4 stacks in a greased loaf pan (26 cm). Cover loosely with cling film and let rise again in a warm place for about 30 minutes so that the dough fills the shape when it rises again.
6. Preheat the oven to 200 ° C (convection 180 ° C).
7. Bake the bread on the middle rack for 15 minutes. Melt the butter and brush the surface of the bread with it and then bake again for 15-20 minutes until the bread is golden brown. Take out of the oven and let cool down a bit, then turn out of the mold.
8. There are of course no limits to the imagination when it comes to filling and topping - different types of cheese, pizza sauce and salami, olives, peppers and sheep`s cheese all go very well.

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