Tear and Share Bread: Garlic Butter, Cheese and Sundried Tomatoes

I love bread, and since I’ve been back from France I have to admit, I’m really missing it! I’ve made my French bread quite a few times, and it’s great, but I fancied making a real show stopper to have with my one pot tomato soup
Well, this bad-boy is definitely a show stopper, it is delicious and it disappears faster than you can say “I’ve just made some fresh tear and share bread, would anyone like some?”. It’s that good!
To make this slice of heaven, you’ll need:
  • 500g strong white bread flower
  • 5g salt
  • 7g dried fast action yeast
  • 40ml olive oil
  • 320ml water
Add the flour and salt to one side of the bowl, and add the yeast to the other side. Pour in the oil and roughly 2/3 of the water. Using a Kitchen Aid with the dough hook attachment mix and kneed the dough. Pour in the remaining water a little at a time, making sure that the dough doesn’t become too wet .
Kneed for about 10 minutes by hand or about 5 minutes in the Kitchen Aid. It should be a smooth ball

Put the dough in a lightly oiled bowl, cover with cling film and let it prove until it’s doubled in size. It should take a couple of hours.

You need to puuuuuush the air out of the dough now by knocking it back; just old the dough in on itself several times until the dough is smooth.

Roll the dough into a rectangle-ish shape, making sure the dough is no thinner than 1-2cm thick.

Now for the fun bit: adding all your flavours! I opted for a garlic butter, cheese and sundried tomato combination.

To make the garlic bread, melt about 50g of butter, and add 1 finely chopped garlic clove and 2 tbsp. of freshly chopped parsley.

Drizzle your butter all over the dough and spread with the back of a spoon.

Sprinkle your tomatoes all over the dough. You could also chop them up but I wanted big hunks of tomato!

And then grate some cheese all over it! I used Gruyere and Parmesan and it was wonderful.

Roll the dough lengthwise, from one long end to the other. Then, cut the roll into slices about 2cm thick.

Pack them tightly into a lightly oiled springform tin. Make sure there is only one layer – you’ll probably have to squish them all in. The tin I used was about 25cm in diameter.

Pop the tin in a pre-heated oven for about 30 mins. Your oven should be about 200 degrees Celsius.

When it’s golden brown on top it’s ready!

Pop the springform tin and let your bread cool on a wire rack – be careful when you move it!

Now all you have to do is tear it up and enjoy! The best bit? Next time you make this you can change all the flavours!

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