(all ingredients at room temperature)
1 cup milk
2¼ tsp instant yeast
¼ cup sugar
3¼ cups all-purpose flour
1 tsp salt
¼ cup unsalted butter
GARLIC BUTTER SCALLIONS SPREAD:
1/2 cup softened butter
2 Tbsp chopped garlic, finely chopped
3 Tbsp scallions, chopped
2 cups mozzarella cheese, grated
1 egg + 2 Tbsp milk
For the dough, in a glass bowl, add milk, egg, yeast, and sugar—mix well with a whisk. Add flour and salt—with a spatula, combine to form a rough dough ball. Cover with a tea towel and let rest for 20 minutes. Add butter and, with your hands, incorporate the butter before transferring to a lightly floured counter to knead until smooth and elastic. To Knead: Hold the dough with one hand while pushing the dough away from you with the other hand; then pull the dough back, gather, turn the dough slightly, and repeat. The Windowpane Test: Your dough is ready for proofing when it is elastic, does not tear easily, and can be stretched into a 4 by 6 in translucent ‘pane’ of dough. When the dough is ready, form into a ball by pulling the dough around and tucking and crimping the bottom. Once the ball is ready, add a tad of oil to a glass bowl, turn the ball over and grab it by the bottom crimped side, and place the dough into the bowl—do a bit more crimping of the bottom of the dough ball before turning it over, covering with some plastic wrap, and proofing (letting rise) in a warm place until doubled in size (about 1 hour).
Meanwhile, let’s make the garlic butter with scallions spread. In a glass bowl add the butter, garlic, and scallions—mix well with a spatula.
Punch the gas out of the dough. Remove the dough from the bowl and place on a lightly floured surface for rolling. Pull the dough into a rough rectangular shape; and then, with a wooden rolling pin, roll the dough into a 14 x 18 inch rectangle.
Spread the garlic butter evenly over the surface of the dough rectangle with a long, thin spatula with an offset handle. Sprinkle on the mozzarella cheese and cut the dough into 20 slices (four cuts along the long side of the rectangle and three cuts along the shorter side of the rectangle).
Using two (7” X 4”) loaf pans lined with parchment, place 10 slices of dough into each pan by standing the slices on their shorter side. Cover with a tea towel and let rise until doubled—about 45 minutes.
With a pastry brush, gently brush the egg wash on the top of the dough slices. Bake in a preheated oven at 350°F (bottom heat) for 25 minutes or until golden brown.
Remove bread from the oven and place the pans on cooling racks—let cool for 15 minutes prior to tipping the bread out onto the cooling racks to cool
1. If baking this with conventional oven, please bake at 180°C(350°F) for 25 minutes. But if baking this with convection oven, please bake at 180°C(350°F) for 20-22 minutes.
2. If using active dry yeast, it requires a lukewarm milk to bloom with until foamy or at least 10 minutes.