Spicy Garlic Pull Apart Bread

Pull apart bread is a very soft and tempting bread. This is the first time I am making it and I am very happy with the results. I recently joined "We Knead to Bake" group created by Aparna and the purpose of the group is to bake one different bread each month. The stuffing is a personal choice and I have used my imagination and preference for the stuffing..

Ingredients
For the Dough
All Purpose Flour - 3 cups
Warm Milk - 1/2 cup + 3/4 cup + little more for brushing
Instant Yeast - 2 1/4 tea spoons
Italian Seasoning - 1/2 tea spoon + 1/2 tea spoon + little for sprinkling on top
Salt - 1 tea spoon
Sugar - 1 tea spoon
Butter - 25 grams (soft)
Garlic – 10 (minced fine)
For the FillingButter - 1 table spoon + 1 table spoon
All Purpose Flour - 1 table spoon
Milk - 10 table spoons
Italian Seasoning - 1/2 tea spoon
Salt - A pinch
Garlic - 10 (minced)
Sun Dried Tomatoes - 1/4 cup
Cheese - 1/2 cup (grated)
Onions - 1 cup (chopped)
Olive Oil - 1 table spoon
Roasted Cumin Powder - Few Sprinkles
Coriander Leaves - 1/2 cup (chopped)

Method
Warm 1/2 cup milk to 120 degrees F and add sugar and dissolve the yeast and set aside covered for 5 to 10 minutes until it is bubbly and frothy
Sieve flour, salt and Italian Seasoning and mix it well
Once the yeast is ready, attach the dough hook to the mixer and beat the butter well along with another 1/2 cup milk and add the flour mixture and mix well
Slowly add the yeast solution and run it on slow speed until no dry flour is there and then increase the speed and run the mixer until it becomes a soft smooth ball. Add the remaining 1/4 cup milk if desired and knead the dough for at least 5 minutes on medium speed until it becomes a soft smooth ball.
Grease a bowl with little oil and keep the dough ball inside the bowl and grease little oil on top and cover it with a plastic wrap and allow it to rise until doubled.
While the dough is rising, make the filling.

Heat 1 table spoon of butter and add 1 table spoon flour and cook for 10 seconds stirring continuously to ensure that it does not stick to the bottom. Now add milk, a table spoon at a time, stirring continuously to ensure that there are no lumps.
Puree the sun dried tomatoes or chop them finely
Once all the 10 table spoons of milk are added, then add garlic, salt, sun dried tomatoes paste and Italian Seasoning and mix well and remove from heat and set aside
In another pan, add a table spoon of oil and sauté the chopped onions on medium heat stirring occasionally until it is caramelized. It took me about 15 minutes and set aside

Now the fillings are ready
Grease a 9x5 pan and set aside
Once the dough has doubled, roll it to a 12 x 12 square and brush with a table spoon of butter
Apply the sun dried tomato and white sauce mixture evenly
Now add the caramelized onions
Sprinkle the cheese, roasted cumin powder and garnish with chopped coriander leaves
Now press the toppings lightly with the help of the palm to ensure that the topping sticks to the dough
With a sharp serrated knife, cut it into 6 pieces making 6 2" strips
Now align on strip over the other and press gently
Now cut the stacked cuts into 6 pieces making 2 inch squares
Keep each of these stacks with cut side down inside the prepared pan. If there is less space, then keep it in another smaller greased pan(if needed).
Cover it with plastic wrap and allow it to rise for another hour
At the end of the rising, Preheat the oven 180 degrees C and brush the bread with milk and sprinkle some Italian Seasoning on top

Bake it in the preheated oven for 30 - 35 minutes until the top is golden and well done...
Allow it to cool for 2 minutes and run a knife along the edges and transfer to the serving plate

Please handle the bread gently as it will be very fragile because of its pull apart nature
Serve hot with Marinara sauce, ketchup, Mint Chutney or as is... So delicious and so yummy!!!

Sending to my own Guest host event What is with my cuppa, Nupur's page,  Know your Dairy – Cheese, Jagruti’s page, Bake Fest #16 hosted by Surabhi, Yeastspotting, Bake your own Bread, Cuponation, Cook @ heart, Non-Indian Food, Swathi's page