Mozzarella & Garlic Butter Bread
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 1.5 hours rising time (approximately)
Cooking time: 45 minutes
- 30g/1oz. bread flour
- 125ml/4flozs. milk
- 30g/1oz. butter
-
2 eggs, room temperature
-
530g/18.7ozs. bread flour (plus extra for rolling)
- 170g/6ozs. milk
- 40g/1.4ozs. sugar
- 2 teaspoons yeast
- 1.5 teaspoons salt
- 325g/11.5ozs. bocconcini balls (6 balls)
- 50g/1.7ozs. salted butter
- 1 teaspoon garlic powder
Step 1 - Firstly make the tangzhong roux. In a small saucepan whisk the flour and milk until smooth. Heat on low to medium heat until it reaches 65C/149F and then whisk in the butter and eggs.
Step 2 - In the bowl of a mixer fitted with a dough hook mix the flour, milk, sugar and yeast together with a spatula. Then add roux mixture and then knead for 10-14 minutes until very elastic and you get the window pane effect where you can pull the dough apart with floured fingers and it won't break and you can see through the dough (it takes a while which is why I don't recommend doing this by hand unless you really, really want a workout). Shape into a ball and then cover and allow to double in size (about 1 hour in a warm, non draughty area). Make the garlic butter by melting the butter and mixing in the garlic powder.
Step 3 - Grease a loaf tin and preheat oven to 170C/340F. Punch dough down and knead in salt. Lightly flour a surface and cut dough into six pieces. Roll them out into a circle and brush with garlic butter. Place bocconcini ball inside and roll into a ball. Place in the tin and repeat with the remaining dough. Bake for 40-45 minutes and then immediately brush with more of the garlic butter. Serve with any extra garlic butter (I put the extra melted butter in a ramekin and then let it set).