Tear & Share Bread

  • Total Time

    3h 30m
    • Prep Time

      3h 0m
    • Bake Time

      30m
  • Serves

    8


This is a tear and share with a difference. We've baked ours in a rectangular shape and created 4 dips for the middles. Bake this for a party or get together and mix up the fillings to cater for everyone's taste buds! 

Method

  1. First make your dough by combining the flour, yeast, sugar salt and butter in a
    large bowl. Add the water and mix to a soft dough. Knead the dough for 5
    minutes by hand or using a stand mixer, then set aside in a lightly oiled large
    bowl covered with lightly oiled cling film. Leave to rise in a warm place for 1
    hour or until doubled in size.

    • 500g Allinson Strong White Bread Flour
    • 7g Yeast
    • 1½tbsp Caster Sugar
    • 1½tbsp Salt
    • 1 tbsp Butter
  2. When the dough has risen, knead the dough briefly 6 times.

  3. Prepare the tin you wish to bake in by lightly oiling it.

  4. Roll the dough into 15g dough balls (we made 52) and arrange them in 4
    squares in the tin. Set aside and allow to rise again for one hour or until
    doubled in size.

  5. While the dough balls are rising make the dips. For each of the savoury dips set
    aside 20g Mozzarella per dip. Also set aside the olives, pizza sauce and
    marshmallows.

  6. For each dip combine the remaining ingredients in separate bowls.

  7. Preheat the oven to 180c/160fan/gas 4.

  8. Place the dips in the cavities in the dough ball squares and level the tops. Top
    the fondue dip with the remaining mozarella, the peperoni dip with the pizza
    sauce and remaining mozzarella, the Pesto dip with the remaining mozzarella
    and olives and the S'Mores dip with the marshmallows.

  9. Gently brush the dough balls with the beaten egg.

  10. Bake in your preheated oven for 30 minutes or until the bread is cooked.

  11. Serve immediately.

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Recipe Alternatives

Ciabatta

  • Total

    40m
  • Serves

    2
  • Skill

    Intermediate
  • Diet

Rating

4 star rating

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