Experience the joy of warm pull-apart cheese bread, where soft, pillowy bread meets the rich, savoury taste of cheese. With layers of mozzarella, rocket, pesto and cream cheese folded right into the dough, each bite melts effortlessly in your mouth, leaving you wanting more.
Ingredients
6 servings
- 600g flour (plus extra for rolling)
- 400ml milk
- 1 egg
- 2 tsp dry yeast
- 1 tsp salt
- 2 tbsp olive oil
- 75g cream cheese
- 100g Arla mozzarella grated cheese
- Rocket and pesto
Method
- Heat milk until it is warm to the touch (about 28–40°C). Combine milk, flour, yeast, egg, salt, and olive oil in a bowl until smooth, using a food processor or mixer if available. Cover the dough and let it rise in a warm place for 1 hour.
- Pour the dough onto a floured surface and roll it into a rectangle (approximately 30 x 60cm).
- Cut the dough lengthwise into three strips, then cut each strip across to create 18 squares.
- Spread each square with Arla cream cheese and sprinkle with grated Arla mozzarella.
- Stack the squares in layers of three and place them in a loaf tin lined with parchment paper. Cover with a cloth and let the dough rise again for 20 minutes.
- Preheat the oven to 200°C (conventional oven).
- Bake the bread on the lower rack for 35–40 minutes. Check for doneness by tapping the bottom; a hollow sound indicates it is ready. To prevent the cheese from burning, cover the bread with parchment paper while baking.
Cool on a rack for 15 minutes before serving.
Enjoy!