Pull Apart Caprese Bread

• Vegetarian

• Produce

  • 1 handful Basil, fresh
  • 2 cloves Garlic
  • 2 Roma tomatoes

• Baking & Spices

  • 1 1/2 tsp Active dry yeast
  • 2 3/4 cups Bread flour
  • 1 tsp Kosher salt
  • 1 1/4 tsp Salt
  • 1 tbsp White sugar

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 tbsp Butter, unsalted
  • 1/2 cup Milk
  • 6 oz Mozzarella cheese

• Liquids

  • 1/2 cup Water

Found on gatherforbread.com

Description

Ingredients

• 1½ teaspoons active dry yeast
• ½ cup (4 oz) warm water
• 1 tablespoons white sugar
• 1 tablespoons unsalted butter
• ½ cup (4 oz) milk (I used 2%)
• 1¼ teaspoons salt
• 2¾ - 3¼ cups bread flour
• 3 tablespoons olive oil
• handful fresh basil, finely chopped
• 2 cloves garlic, minced
• 6 oz mozzarella cheese, cubed
• 2 Roma tomatoes, chopped, divided
• 1 teaspoons kosher salt

Directions

• Place water into the bowl of a stand mixer. Fitted with dough hook,sprinkle water with sugar and yeast. Let stand 5-10 minutes until foamy. Add butter, milk, salt and 1½ cups flour. Begin to knead. Stir in additional flour gradually. Add enough flour until dough is smooth. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides.
• In a small bowl, combine the olive oil, basil and minced garlic. Cut dough into 1-in. pieces; dip into oil mixture. Layer into a greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
• Preheat oven to 350 degrees. Stuff cubed cheese and half of the tomatoes into the crevices of dough.
• Bake for 30 minutes or until golden brown. If check with a thermometer, it should read 200 degrees. Sprinkle with kosher salt, chopped tomatoes and fresh basil (if desired.)