Tear and Share Garlic and Herb Bread
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Today's recipe is for a simple 'Tear and Share' garlic and herb bread that will happily sit as the centre piece of a lunch or simple dinner table.
500 gms strong white bread flour
135 mls of lukewarm water
200 mls of lukewarm milk (preferably semi-skimmed but it's not essential)
1½ teaspoon sugar (preferably Demerara but not essential)
1½ teaspoon of crushed sea salt
2 teaspoons of mixed herbs
25 gms unsalted butter (warmed to the point of melting)
1 teaspoon quick dried yeast.
You'll also need a round cake tin or something similar.
For the topping:
75 gms of unsalted butter
2 minced garlic cloves
1 teaspoon dried or fresh organo
1 tablespoon of fresh parsley
You can adapt this recipe for a stand mixer of bread machine. If you're using the former, choose a basic dough programme and then join the recipe at the second proof stage *.
Add the flour to a large bowl. Mix in the herbs, sugar, salt and butter.
Add the milk and mix thoroughly.
Add the yeast and then the water. Mix thoroughly.
Tip out onto a non-floured board and knead for about 8 - 10 minutes until a silky dough has formed.
Oil a large bowl and place the dough in it. Cover and place somewhere warm for about an hour or until the dough has doubled n volume.
(Second Proof stage * see above)
Weigh the dough and calculate 9 portions.
Tip the dough out onto a floured work surface. Divide into eight portions and make each portion into a ball.
Melt the butter and mix in the parsley and oregano.
Dip each portion into the mix in turn.
Place one portion in the middle of your cake tin and the rest around the outside. Remember, they will swell to fit the tin.
Cover and leave to rise for a further one hour or until it has doubled in volume.
Preheat the oven to 190⁰C and bake for 20 minutes until golden brown.
Cool on a rack before serving.