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Stuffed onions

45 minutes–1 hour

Pull-apart garlic bread

Serves 8

Difficulty Easy

Prep Time 25 minutes, plus proving time

Cooking Time 35 minutes

Ingredients

700 g cake flour, plus extra for sprinkling
10 g instant dry yeast
40 g brown sugar
2 t salt
10 g fresh thyme, finely chopped
3 T vegetable oil
3 cup warm water
100 g mozzarella, grated

For the garlic butter:

4 cloves garlic, finely chopped
10 g fresh parsley, finely chopped
250 g butter, softened
sea salt and freshly ground black pepper, to taste

Method

1. To make the bread, combine all the dry ingredients. Pour in the oil and work it into the mixture with your fingers. Make a well in the centre of the mixture and gradually add the water, mixing with your fingers until a soft, wet dough is formed. Add a few sprinkles of flour while working the dough until it is still soft but firm. Knead the dough in the bowl for about five minutes, then cover with clingwrap or a tea towel and allow it double in size. Knock down the dough and flatten into a 20 x 25 cm rectangle.

2. To make the garlic butter, place the garlic, parsley and butter in a saucepan over a medium heat until the garlic is fragrant. Spread the garlic butter onto the surface of the dough and top with the mozzarella.

3. Preheat the oven to 190°C. Line a 22 x 10 cm loaf tin with greaseproof paper and grease with butter. Cut the dough into uniform squares. Pack the squares into the tin from left to right in the tin until full. Bake for 30–35 minutes, or until risen and golden brown. Brush with the remaining garlic butter and serve warm.

Find more bread recipes here.

Videography: Romy Wilson
Photography: Shavan Rahim
Food assistant: Leila-Ann Mokotedi

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Ingredients

Method