Garlic Bread

• 1250 g Manitoba flour (Kemach Haaretz)
• 23 g Salt
• 310 g Sugar
• 410 g Fresh yeast
• 5125 g Milk
• 660 g Water
• 72 tbsp Oil
• 850 g Softened butter
• 92 tsp Crushed garlic
• 102 tbsp Chopped chives or green onions
• 111 Mozzarella

1. 1

   Start with the dough: knead all the dough ingredients except for the oil and salt. After a few minutes, add the salt, and at the end of kneading, add the oil.

2. 2

   Knead until a gluten window forms, then transfer to a greased bowl and let it rise until doubled in size.

3. 3

   Once doubled, line a baking sheet with parchment paper, lightly grease the paper, and transfer the dough to the pan. Let the dough rest for 20 minutes. Meanwhile, melt the butter—not completely, just until soft—add the chopped chives or green onions and the garlic, and mix.

4. 4

   Spread the dough out slightly with your hands, brush with the garlic butter, and then use a pizza cutter to cut it into squares. Sprinkle with shredded mozzarella—I recommend a lot, it's the tastiest!

5. 5

   Bake in a preheated oven at 390°F (200°C) on convection mode until the dough is golden brown and the cheese has taken on a little bit of color.

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