Roasted Garlic Parmesan Mozzarella Sandwich Loaf

Steps

1. Preheat the oven to 350°F (175°C). Toss the garlic cloves with the olive oil in a small oven-safe dish, cover with foil and roast for 20 to 25 minutes until soft and golden. Cool, then mash the garlic with the oil into a paste.
2. In a large bowl, stir together the flour, sugar, yeast-instant, salt, black pepper and parmesan.
3. Add the warm milk, the roasted garlic paste and 25 g (about three-quarters) of the butter. Mix into a shaggy dough. This is about 64% hydration from the milk and 1.6% salt.
4. Knead by hand for 10 minutes or with a stand mixer for 6 to 7 minutes, until smooth, elastic and slightly tacky.
5. Cover and let rise at about 75°F (24°C) for 1 to 1 1/2 hours, until doubled in size.
6. Grease a 9x5-inch loaf pan with a little of the remaining butter. Press the dough into a rectangle about 9 by 12 inches and scatter the mozzarella cubes evenly over it.
7. Roll the dough up tightly from the short side, pinch the seam closed and set it seam-side down in the pan.
8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked. Near the end, preheat the oven to 350°F (175°C).
9. Bake for 35 to 40 minutes, tenting with foil after 20 minutes if browning fast, until golden and 190°F (88°C) in the center.
10. Melt the rest of the butter and brush it over the hot crust to keep it soft.
11. Cool 10 minutes in the pan, then turn out and cool completely on a rack, about 1 hour, before slicing into 12 slices.