Ingredients
Equipment
Method
- In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
- With the mixer on low speed, mix in the warm milk and butter until just combined. Knead on medium speed for 5-6 minutes, or until smooth and elastic. If the dough is too dry, add more milk, 1 tablespoon at a time. Or, add more flour if too wet until the dough reaches the desired consistency.
- Transfer dough to a greased medium bowl. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
- While the dough rises, combine softened butter, minced garlic, chopped parsley, and salt in a small bowl. Set aside.
- In a separate bowl, combine mozzarella and cheddar cheese. Set aside.
- Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray. Set out a sheet pan lined with parchment paper. Set aside.
- Punch down the risen dough and transfer to a clean surface. Divide the dough into 12 equal pieces.
- Flatten each piece into a 4-inch round disc and place onto the lined baking sheet.
- To each round disc of dough, spread the garlic butter mixture. Then, top each with an equal amount of the shredded cheese mixture.
- Create 2 stacks of 6 discs of dough. Carefully place the dough stacks horizontally into the prepared loaf pan. Gently separate the pieces slightly. Cover the pan and let rise again until almost doubled in size, about 45 minutes.
- While the dough rises for the second time, preheat the oven to 325°F.
- Bake the loaf for 45-50 minutes, or until golden brown. Cover the pan loosely with aluminum foil if the top starts to brown too quickly.
- Transfer the loaf pan to a wire rack and let cool slightly. Brush with melted butter, sprinkle with salt, and garnish with parsley before serving.
Notes
This bread is best served warm. It is a great addition to any gathering or a comforting treat for a family meal.