“Tinrry+” Double-Flavor Cheese Butter Pull-Apart Bread
This time, our teacher Owen brings you a classic butter pull-apart bread — warm and fluffy! It’s perfect for cold weather. One bread combines both the classic original flavor and a savory cheesy flavor, giving your taste buds double the enjoyment in one go. Note: This recipe makes one butter pull-apart bread (half original flavor, half cheese flavor).
Ingredients
Steps
Make the dough: Put all the ingredients except the unsalted butter into the mixing bowl and mix on low speed for about 3 minutes until everything is well combined. Tips: If the room temperature is high, chill the liquid ingredients in the fridge before use, or freeze the mixing bowl before kneading to prevent the dough temperature from rising too much during mixing.
Then switch to medium–high speed and knead until the surface of the dough starts to look smooth and the sides of the bowl are clean. Stretch the dough; at this point the gluten film is still slightly thick and a bit rough.
Remove the dough from the bowl and use a scraper to cut it into small pieces.
Put the pre-softened butter into the mixing bowl and beat on low speed, then add the dough pieces one by one and mix together.
When the dough gradually absorbs the butter, switch to high speed and knead until the gluten is fully developed. The dough should be smooth, the gluten film thin and translucent, and the edges of the hole you poke should be smooth without jagged tears.
Take out the dough, fold it and shape it into a tight ball, then place it in a proofing box for the first rise at about 27°C for roughly 60 minutes.
After the first proof, divide the dough into 18 portions of about 45 g each. Round them into balls, place them on a baking tray, cover tightly with plastic wrap, and chill in the refrigerator for 30 minutes.
Take out the dough and start shaping. Dust the surface with flour to prevent sticking, roll it out up and down, flip it over, press the bottom edge thinner, then roll it up from top to bottom into a long strip.
After shaping all the pieces, place them seam-side down in the baking pan (line the pan in advance with a nonstick baking mat or parchment). Arrange nine strips in each row, then do the final proof at 36°C, 75% humidity, for about 60 minutes.
When the dough has risen to about twice its original size, brush the surface with egg wash, lay 4 slices of cheddar cheese over the first row, then pipe on the sweet salad dressing.
Preheat the oven to 160°C top heat and 200°C bottom heat. Bake the bread for about 20 minutes. At around the 12-minute mark, cover the original-flavor row with a piece of foil about 30 × 17 cm to prevent over-browning.
After baking, remove from the oven, tap the pan on the counter, then unmold the bread. Your fragrant double-flavor cheese butter pull-apart bread is ready to serve.