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Wild Garlic Bread Tear & Share
Wild Garlic Bread Tear & Share is an absolute delight. Soft white bread dough rolled around wild garlic pesto and cheese, then baked in a tray for a pull-apart bread recipe that is very, very moreish!
Ingredients
- 6 tablespoon wild garlic pesto
- 100 grams mozzarella grated
- 550 grams strong white bread flour
- 1.5 teaspoon Easy Blend Yeast
- 2 teaspoon sugar
- 3 tablespoon olive oil
- 1.5 teaspoon salt
- 310 millilitres water tepid
Instructions
To make dough by hand
- Put the flour, yeast, sugar, salt and, 2 tbsp olive oil into a large bowl. Add half the water and start to bring the dough together with your hands.
- Continue to add the water until you have a soft dough.
- Knead the dough for 10 minutes.
To make dough in a stand mixer
- Put the flour, 2 tbsp of olive oil, salt, sugar, yeast, and water into the bowl of a stand mixer with a dough hook attached.
- Put the mixer on low to start then when all the ingredients have combined, mix on medium for 5 minutes.
Prove the dough
- Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise for 1 1/2 to 2 hours or until doubled in size.
To make dough in a bread machine
- Put the flour, yeast, sugar, salt, 2 tbsp olive oil, and water into the bread machine pan.
- Follow the instructions for your own bread machine for white bread dough. My Panasonic bread machine is 'Menu 16' and lasts for 2 hours 20 minutes, this includes the proving time.
To assemble the Wild Garlic Bread Tear & Share
- Line the baking tin with baking parchment
- Roll out the dough into a rectangle shape about 24 x 46 cm (9 x 18") and 1.5 cm (0.5 ") thick.
- Spread the Wild Garlic Pesto over the dough.
- Cover the pesto with 75 g of grated cheese.
- Roll the dough from the long side into a swiss roll shape.
- Cut the dough into 4 cm (1.5 in) slice with a sharp knife and place close together, flat side up, in a roasting tin or deep-sided baking tray.
- Drizzle with the olive oil and scatter the remaining grated cheese over the top.
- Cover and leave to prove for about 30 minutes or until doubled in size.
- Bake in a pre-heated oven at 220C (200C Fan), 425F for 15-20 minutes until golden brown.
- Leave for 20 minutes until the bread is cooled a little, then tear and share, the warm rolls.
Nutrition
Calories: 253kcalCarbohydrates: 35gProtein: 8gFat: 9gSaturated Fat: 2gCholesterol: 7mgSodium: 415mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 208IUCalcium: 62mgIron: 1mg