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Tear & Share Bread

1 Reviews

About the bake

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! 

330Total Time
3Prep Time
30Bake Time
8Serves
Easy

Method

  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

    marshmallows.

  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.

Ingredients

  • 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
  • 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)

Utensils

  • Rectangular baking tray
  • Whisk
  • Bowl

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