Cheesy Spinach and Artichoke Pull Apart Bread

Instructions

1. Fontina cheese-shredded
2. Gruyere cheese- shredded
3. Mascarpone
4. Asiago- shredded
5. Fresh Spinach- chopped
6. 2 small jars of artichokes- drained and chopped
7. pepper
8. fresh chopped sage
9. red pepper flakes
10. For the dough: In the bowl of a stand mixer, combine the water, milk, yeast, salt, sugar, flour, and butter. With the dough hook, on medium, mix until the flour is completely incorporated and uniformed about 4-5 minutes. If the dough feels too sticky, add some flour (1 tbsp at a time and no more than 3) 2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until it doubles in size. 3. While the dough is rising, make the filling. In a medium bowl, combine the mascarpone, garlic, spinach and artichokes, mix the Fontina, Gruyere and Asiago. Then add pepper and red pepper flakes. Place aside until ready to use.
11. Line a loaf pan with parchment paper.
12. When the dough has doubled in size, punch it down and turn out onto a floured surface. Roll the dough into a rectangle. Evenly spread the filling all over the dough. Cut the rectangle into about 16 equal squares. Stack the squares and then arrange the squares vertically in the prepared loaf pan.
13. Cover the pan with a clean towel and let rise for about 30 minutes, until puffy. Preheat the oven to 350 degrees F. Brush the top of the bread with melted butter and bake for 35-40 min or until the top is golden brown.
14. Serve warm!