• Note: I like to split the process into two days. I make the garlic butter and dough on day one and then on day two is assembling the loaf, proofing and baking. You can also make the dough on day one and do everything else on day two. It's up to you.

Making the dough

• To make the tangzhong, put the flour and milk in a saucepan and mix with a spatula or whisk until thickened and it forms a paste. Let cool in fridge.
• In the bowl of a standmixer, add the bread flour, salt, sugar, yeast. Mix together with a dough hook until combined, then add warm milk and cooled tangzhong. Mix until smooth and stretchy (about 10 minutes)
• Add butter a little at a time until incorporated.
• Cover bowl with a towel or plastic wrap and let rest in the fridge overnight.

Roasted garlic butter

• Preheat oven to 355°F. Cut the top of the garlic head pour oil on top and put top on. Cover in foil and put on a baking tray or skillet. Bake for 40 minutes. Let cool. Turn off heat.
• In a bowl, add softened butter, the roasted garlic, chopped parsley, salt and pepper, vegan parmesan, and garlic powder. Mix until homogenous.

Making pull apart garlic loaf

• Take dough out of the fridge and roll out to a 14 X14" square. Spread the garlic butter on top and sprinkle vegan mozzarella on top. Use a pizza cutter or sharp knife to cut the dough into 12 pieces.
• Line a loaf pan with parchment paper with a little overhand on the long side. This will help you get it out later.
• Stack the dough on top of each other and lay in the loaf pan.
• Cover with a damp towel and proof in a warm place for 45-75 minutes.
• Preheat oven to 350°F
• Brush some soy milk on top and put in the oven. Bake for 50 minutes. Allow to cool for 10 minutes in loaf pan and then transfer to a wire rack for 30 minutes. Serve warm.