Cheesy Garlic Pull Apart Bread

OH MY GOODNESS this bread is AMAZING....

This is the dough I use for cheesy garlic bread or pizza rolls..

Soft Dough

Ingredients:

• 5 1/2 cups of plain flour

• 1 cup warm water

• 2 teaspoons dry yeast

• 2 tablespoons of sugar

• 1 cup milk

• 2 teaspoons of butter softened

• 2 teaspoons salt

Cheesy Garlic Part

Ingredients:

• 2 tablespoons of Aioli

• 4 tablespoons of butter, margarine or similar

• 1 teaspoon of garlic salt (use less if using a salted butter)

• 1 teaspoon of minced garlic

• 1/2 teaspoon dried oregano

• 2 tablespoons of chopped fresh parsley or dried if you don't have fresh

• a handfull of grated cheese, mozzarella or tasty works well

Start with your yeast mixture - like with most dough recipes. You need warm water, stir the sugar in the water then add the yeast and mix. leave it to sit until it is foamy on top. If it doesn't foam do a fresh yeast mixture. Never add salt to the mixture as it kills the yeast.

Add the remaining ingredients to your mixing bowl. I use my stand mixer to save my wrists from kneading. You can definitely do it by hand though.

If using a mixer add the yeast and mix with dough hook attachment for 10 mins. If doing it by hand mix the ingredients with a wooden spoon or something strong then tip combined dough onto bench and knead for 10 mins.

Your dough is ready to proof once it is smooth! leave it in the original mixing bowl. I sometimes don't bother oiling the bowl. You can use a spatula or scraper to remove the dough from bowl later. Cover the dough bowl with a wet tea towel or a bowl cover ect. Leave it in a warm place to proof. Maybe in your car or ontop of your fridge or above your oven.

After 40 mins - 1 hr the dough is done - it won't rise as much as a regular bread dough. Remove your dough from the bowl and divide into little balls - a bit smaller than a ping pong ball. Spray a large baking tray with non stick cooking spray, I use one with high sides. roughly roll the balls and pop them in the tray, little gaps are fine or you can squish them in more. Let the dough proof again. It will not rise much the second time. While waiting for the dough melt the butter and aioli and add the other ingredients. After 10 minutes the dough is ready again, spread the mixture on the dough balls - be generous!!! Save a smidge to brush on after cooking. Sprinkle the cheese on. I ususally cook it on 200-220 degrees and for around 25 minutes. You may need to adjust depending on the size of your baking tray.

Once cooked brush the rest of the butter mixture on top and ENJOY.