Garlic bread / Sarımsaklı Ekmek

Garlic Bread

Ingredients:

For the Tangzhong (Pre-fermentation):

1/3 cup milk
1 tablespoon flour

For the Main Dough:

2.5 cups flour
1 Turkish coffee cup of milk ( ~60 ml)
40 grams cream cheese
1 tablespoon unsalted butter
1 heaping tablespoon sugar
3/4 teaspoon salt
1 packet dry yeast
1 egg

For the Garlic Butter:

1 head of roasted garlic
1 bowl of grated mozzarella cheese
A pinch of parsley
7 tablespoons butter
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon red pepper flakes

Preparation:

1. Cut off the top of a head of garlic and drizzle with olive oil and salt. Wrap the garlic in aluminum foil and roast in a 200°C (392°F) oven until soft.
2. In a pan, cook the ingredients for the tangzhong (pre-fermentation) until it reaches a smooth consistency.
3. In a large bowl, mix the yeast, sugar, and the first portion of milk.
4. Add the tangzhong and the remaining ingredients, then knead the dough thoroughly.
5. Cover the dough and let it rise in a 50°C (122°F) oven until it doubles in size.
6. Once the dough has risen, transfer it to a floured surface and punch down the air. Roll it out with a rolling pin to a thickness that is not too thin.
7. In a separate bowl, mix all the ingredients for the garlic butter.
8. Spread the garlic butter mixture evenly over the dough and sprinkle with grated mozzarella cheese. Use a knife to cut the dough into equal pieces.
9. Depending on the size of your loaf pan, stack the dough pieces on top of each other and arrange them vertically in the pan.
10. Bake in a preheated 180°C (356°F) oven for 20-25 minutes. Enjoy!