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330Total Time
3Prep Time
30Bake Time
A little effort

Tear & Share Bread

About our tear and share bread

This tear and share bread literally has something for everyone to dip into, so is sure to be a crowd pleaser. Baked in rectangular shapes, leaving pools of dips in each corner of the tear 'n share dough balls.

Dip into herby fondue, pepperoni pizza, pesto & parmesan and s'mores. A starter, main and dessert in one delicious cake.

Tear and share bread is a great bake for the party season, whether you're wrapping presents, or hosting Christmas day, adding this tear and share dough ball bread as a centerpiece has the wow-factor. Mix up the dippings to suit your party, from Nutella to Biscoff spread - the possibilities are endless.

Love dough balls? Allinson's Dough Balls are to die for dipped in garlic butter, or for the sweet tooths out there our Chocolate dough balls are the perfect indulgent treat.

330Total Time
3Prep Time
30Bake Time
A little effort


  1. Step 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.

  2. Step 2:

    When the dough has risen, knead the dough briefly 6 times.

  3. Step 3:

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

  4. Step 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. Step 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


  6. Step 6:

    For each dip combine the remaining ingredients in separate bowls.

  7. Step 7:

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

  8. Step 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. Step 9:

    Gently brush the dough balls with the beaten egg.

  10. Step 10:

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

  11. Step 11:

    Serve immediately.


  • For the Dough

    • 500g Allinson's very strong white bread flour
    • 7g Yeast
    • 1 1/2 tsp Caster sugar
    • 1 1/2 tsp Salt
    • 1 tbsp Butter
    • 300ml Warm water
  • For the Herby Fondue Dip

    • 120g Cream cheese (full fat)
    • 30g Gruyere cheese (grated)
    • 50g Mozzarella (grated)
    • 30g Creme fraiche (full fat)
    • 1 tsp Dried rosemary
  • For the Pepperoni Pizza Dip

    • 120g Cream cheese (full fat)
    • 50g Mozzarella (grated)
    • 40g Pepperoni
    • 30g Creme fraiche (full fat)
    • 2 tbsp Pizza sauce from a jar
  • For the Pesto and Parmesan Dip

    • 120g Cream cheese (full fat)
    • 50g Mozzarella (grated)
    • 1 tbsp Pesto from a jar
    • 2 tbsp Parmesan
    • 5 Olives (sliced)
  • For the S'mores Dip

    • 70g Cream cheese (full fat)
    • 70g Chocolate spread
    • 20 Mini marshmallows
  • For the Glaze

    • 1 Egg (beaten)


  • Rectangular baking tray
  • Whisk
  • Bowl

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