Cheesy Pull-Apart Tree Bread Delight This festive twist on a classic pull-apart bread is perfect for gatherings or cozy nights in. Soft, cheesy, and infused with garlic herb butter, it's a crowd-pleaser that adds a touch of holiday cheer to any table. Ingredients For the bread: ¾ cup milk warm (between 95 to 105°F) 1 teaspoon active dry yeast 2? cups all-purpose flour (fluffed, spooned, and leveled) 2 tablespoons granulated sugar 1 teaspoon kosher salt fine salt is okay too 2 tablespoons unsalted butter softened 4 sticks string mozzarella (each stick cut into 5 pieces, you will have 1 piece left over) For the garlic herb butter: 6 tablespoon unsalted butter 1 tablespoon garlic minced (about 2 cloves) 1 teaspoon dry parsley flakes (optional) 1 teaspoon dry oregano (optional) Optional toppings and garnish: Grated parmesan Shredded mozzarella cheese Kosher salt or other coarse salt Parsley chopped Marinara sauce For dipping Instructions For the bread: Sprinkle the yeast over the warm milk and stir gently. Let it sit for about 3 minutes to activate the yeast. In a stand mixer bowl, mix together the flour, sugar, and salt. Once the yeast has activated, add it to the flour mixture and mix on low until the dough starts to come together. Increase the speed to medium-high or high and knead until the dough is smooth and passes the window pane test. Add the softened butter and continue kneading until its fully absorbed. Shape the dough into a smooth ball and place it back into the bowl. Cover and let it proof in a warm area until it doubles in size, about 45 minutes to 1 hour. When doubled, punch down the dough and reshape it into a ball. Divide the dough into 19 equal pieces, approximately 28 to 30 grams each. Round each piece into a ball. Take one dough ball, flatten it in your palm, place a piece of mozzarella in the center, and wrap the dough around it, sealing the edges. Roll it gently to form a round shape. Repeat with the remaining dough balls and mozzarella pieces. Prepare a half-size sheet pan lined with parchment paper. Arrange the cheese-filled dough balls on the pan, about ½ to 1 inch apart, seam side down in the shape of a Christmas tree. Cover and let them proof in a warm area for about 45 minutes.
