Garlic butter pull apart bread

Dissolve the yeast and sugar in lukewarm milk. Set aside for 10 minutes.

Add the flour, salt, garlic powder, butter, egg and milk to the bowl of your stand mixer or to a large mixing bowl. Knead with the dough hook of your stand mixer or with a wooden spoon for 3 minutes.

Knead the dough by hand for another minute on a floured countertop.

Place the dough in a lightly buttered bowl to prevent it from sticking. Cover with a clean kitchen towel and let it rest in a warm place (or in a switched-off oven, preheated to 50°C) for 2 hours.

Meanwhile, prepare the stuffing. Mince the garlic and finely chop the parsley. Add the garlic-herb butter, garlic and parsley to a bowl and mash with a fork until combined.

When the dough has tripled in volume, punch it lightly to release the air. Knead it by hand lightly on a floured countertop and cut it into 12 pieces.

Roll each piece into a ball and roll it out with a rolling pin. Spread with garlic butter and top with a small handful of emmental cheese. Fold it in half.

Place the half-circles in a greased loaf pan, the open side facing upwards.

Cover with a clean kitchen towel and leave to rest in a warm place for 1-2 hours. The dough should continue to rise.

Preheat the oven to 180°C.

Bake for 50 minutes (fan mode).

Let cool for 10 minutes before removing the bread from the loaf pan. Preferably serve warm.