Garlic Butter Cheese Toast Loaf

A rich and fluffy garlic butter cheese toast loaf, featuring a soft enriched dough, aromatic garlic-honey butter, and a decadent mozzarella pull-apart center.

Ingredients

• 300 g high-gluten flour
• 20 g sugar
• 1 egg
• 145 g milk
• 3 g salt
• 3 g yeast
• 75 g softened butter
• 35 g minced garlic
• 15 g honey
• 1 g chopped parsley
• 130 g mozzarella cheese
• optional lemon juice

Instructions

1. 1Add Ingredients to Mixing Bowl

   

   Combine high-gluten flour 300g, sugar 20g, 1 egg, milk 145g, salt 3g, and yeast 3g into the mixing bowl, keeping the salt and yeast separated initially.

   Tip: Ensure the yeast does not come into direct contact with salt when adding them to the bowl.
2. 2Prepare the Stand Mixer

   

   Use a stand mixer with the dough hook attachment on the kneading mode to develop the gluten structure.

   Tip: Make sure the dough hook attachment is securely locked into the stand mixer before starting.
3. 3Check Rough Gluten Window

   

   Once the dough forms a rough gluten window, prepare to add the softened butter and cream cheese.

   Tip: Check the dough elasticity carefully by gently stretching a small piece between gloved fingers.
4. 4Add Butter and Cream Cheese

   

   Add softened butter and cream cheese into the bowl with the dough, then continue kneading until fully incorporated.

   Tip: The butter and cream cheese should be softened at room temperature for easier mixing.
5. 5Knead to Windowpane Stage

   

   Continue kneading until it forms a smooth thin windowpane stage, indicating optimal gluten formation.

   Tip: Do not rush this stage; a proper windowpane ensures a soft and fluffy texture after baking.
6. 6Shape and Ferment Dough

   

   Shape the dough into a round ball and let it ferment until doubled in size.

   Tip: Cover the mixing bowl with plastic wrap or a damp cloth to prevent the dough from drying out during fermentation.
7. 7Prepare the Garlic Butter Spread

   

   Thoroughly combine softened butter 75g, chopped parsley 1g, and a splash of lemon juice in a small container until smooth and well blended.

   Tip: Ensure the butter is thoroughly softened at room temperature so it blends smoothly with the other ingredients.
8. 8Complete the Garlic Butter Mixture

   

   Incorporate honey 15g and minced garlic 35g into the butter and parsley mixture, stirring continuously until fully emulsified and unified.

   Tip: Ensure the butter is sufficiently softened so the honey and minced garlic incorporate smoothly without separating.
9. 9Test dough fermentation

   

   Gently poke the center of the fermented dough with a gloved finger to verify if the indentation remains without springing back or collapsing, confirming fermentation is complete.

   Tip: If the hole springs back quickly, the dough needs more time to ferment; if it collapses, it may be over-fermented.
10. 10Roll out the fermented dough

    

    Take the fermented dough and use a marble rolling pin to roll it out evenly into a flat, long rectangular sheet.

    Tip: Roll gently and evenly to maintain uniform thickness across the entire rectangular dough sheet.
11. 11Spread garlic butter on dough

    

    Take the prepared garlic butter spread and apply it evenly across the entire surface of the flat, long rectangular dough sheet.

    Tip: Leave a small clean border around the edges to prevent the spread from leaking out when rolling or cutting.

Storage & Reheating

Burn It Off

Frequently Asked Questions