Instructions

Preparing the Dough:

1. In a large bowl, mix together the sourdough discard, warm water, and yeast then let it sit for 5 minutes until it becomes frothy.
2. Add the flour, salt, and sugar. Mix until a dough forms.
3. Then knead the dough for 10 minutes until it’s smooth and elastic. You can do this by hand or using a stand mixer with a dough hook attachment.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Making the Garlic Butter Stuffing:

1. In a small bowl, combine the melted butter, minced garlic, and chopped parsley. Set aside.

Assembling the Pull-Apart Bread:

1. When the dough has risen, punch it down to release the air.
2. Roll out the dough on a floured surface to a rectangle about 1/2 inch thick.
3. Then spread the garlic butter mixture evenly over the dough.
4. Sprinkle the shredded mozzarella cheese over the garlic butter.
5. Cut your dough into small squares or rectangles.
6. Grease a bundt pan or a loaf pan. Stack the dough pieces vertically in the pan, creating layers.

Baking Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cover the pan with a damp cloth and let the dough rise again for about 30 minutes.
3. Then bake for 30 to 35 minutes until the top is golden brown and the bread sounds hollow when tapped.
4. Before transferring the bread to a wire rack, let it cool in the pan for 10 minutes.