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Tear and share garlic and herb bread recipe

Tear and share garlic and herb bread recipe


  • Recipes
  • Dish type
  • Bread
  • White bread
  • Garlic bread

What better way to bring friends together than a dinner party and a sharing loaf?


Wiltshire, England, UK

1 person made this

IngredientsServes: 6

  • 1 teaspoon dried active yeast
  • 2 teaspoons caster sugar
  • 200ml warm water
  • 450g (1 lb) strong white bread flour
  • 1 1/2 teaspoon salt
  • 3 teaspoons milk powder
  • a splash of sunflower oil
  • 55g (2 oz) butter
  • 2 to 3 cloves of garlic, minced
  • 1 good handful fresh herbs (coriander, thyme, sage etc), minced
  • 1 egg, lightly beaten
  • poppy seeds for sprinkling

MethodPrep:25min ›Cook:35min ›Extra time:3hr resting › Ready in:4hr

  1. Sprinkle the yeast and sugar into the warm water. Mix well and set aside till foamy, about 15 minutes.
  2. Add the flour, salt and powdered milk to a large bowl and add a splash of of oil.
  3. Add yeast this to the flour a little at a time until it holds together as a dough. Knead well for at least 10 minutes. Clean the bowl and oil the inside. Place the dough in the bowl and cover with a damp cloth. Set aside until it is twice the size, about 2 hours in a warm room.
  4. When the dough has risen put the butter, garlic and herbs in a small bowl and put in the microwave until the butter has melted about 30 seconds. Mix thoroughly together.
  5. Divide the dough into two equal portions.
  6. Roll out each half into a 30cm (12 in) circle. Brush each half liberally with the melted butter and then cut into eight segments.
  7. Roll each segment starting from the pointed end.
  8. Pack the rolls loosely into a 18cm (7 in) baking tin then set aside to proof for about 1 hour in a warm room.
  9. Preheat the oven to 200 C / 180 C fan / Gas 6. Place a baking tray of water into the bottom of the oven. This will help with producing a crispy crust.
  10. Brush the top of the loaf with the beaten egg and sprinkle with the poppy seeds.
  11. Bake for 35 minutes and then allow to cool before you enjoy it.

Tip

Instead of using herbs and garlic this can be converted easily into a fruity loaf.

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Tear & Share Garlic & Herb Loaf

It’s bread week on the Great British Bake Off – which just so happens to be my favourite week. In a double twist of fate the stars have aligned for me this week as my husband who won’t watch the bake off, also happens to be out for the evening, so I’ll actually get to watch it live too!

I love experimenting with different bread ideas and there’s not a week that goes by when I haven’t got a ball of dough proving in the kitchen. It really is true that the more you practice the better your bread will be, if you set yourself a goal of making a loaf a week by Christmas time you’ll be a confident bread maker. Start off with a basic white loaf and once you’ve mastered that then branch out to some flavoured breads and see how you get on.


I really can’t recommend baking bread enough, it’s incredibly therapeutic. Creating something spectacular from just a few basic ingredients is so satisfying. It’s also great value too – flour, water, yeast and salt are the basic ingredients you’ll need. Supermarket loafs are notorious for being crammed full of preservatives, added sugar, lots of salt and general nasties so making your own is a great way to ensure you’re not eating unnecessary processed foods. It really is a skill you’ll use for life. I would recommend investing in a stand mixer if you’re going to start a lot of baking they are invaluable when baking bread. You don’t need a really expensive one just a basic model will do for a beginner.


The recipe I decided to create this week is for a pull apart garlic butter loaf. This is a good one to try out for a beginner as it’s quite rough and ready and there’s no shaping to be done. It’s a basic white mixture that has the addition of delicious herby, garlic butter and some grated cheese too. What’s not to like? While I’ll admit this might not be the healthiest of breads, a little bit of an indulgent treat from time to time is definitely necessary plus I’d take a few chunks of this buttery loaf over a chocolate bar or a slice of cake any day of the week. Bread is definitely my treat of choice whether it be pizza, a square of salty, rosemary focaccia or a simple bacon sandwich I’m all about those carbs!


So make this week, week one of your exploration into bread and have a go at this loaf, you wont regret it. Baking is a great way to practice some mindfulness, enjoy the here and now and be rewarded with this beautiful loaf at the end of it.


If you’re an anxiety sufferer like me I really think you’ll enjoy the structure and control you’ll feel while weighing out your ingredients and getting your equipment ready. Start by creating a clean space in the kitchen, remove any clutter and with this feel you mind de-clutter too. Arrange all your ingredients in front of you before you begin, don’t rush or feel pressured, make sure you have enough time before starting a recipe. The aim is to relax, so don’t start a recipe if you haven’t got enough time to finish it.


Before you start take a few moments to breath deeply and relax, try to imagine and visualise the sense of achievement you’ll feel once the bread is finished. Picture yourself pulling it out of the oven and feeling a sense of pride, think about who you could share it with. If something goes wrong then don’t panic, this is about the experience more than the end result. Take your time and enjoy the doing, if it doesn’t work out perfectly then at the very least you’ll have an amusing story to tell and a lesson learnt for next time. I have made so many mistakes in the kitchen over the years but I don’t regret any of them as each mistake is a valuable lesson, and sometimes the mistakes have turned into the best recipes after all.

I hope you enjoy this recipe, if you do decide to have a go then don’t forget to share your recipe on Instagram and tag me in it too @ bakingyoubetter. There’s nothing more rewarding than seeing your creations, happy baking!


Share n Tear Garlic Parmesan Bread

This delicious recipe has been generously shared by one of your very first Lovefoodie supporters, Bonnie Price.
So without further ado, let's introduce Bonnie!
Bonnie loves Pasta dishes and so she's made this delicious recipe to go with some pasta. It's called 'Share n Tear' simply because you put the whole bread on the dinner table to share, and everybody just digs in and tears a piece off!
Recipe by Bonnie Price

Prep Time: 5 minutes

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Cook Time: 20 - 22 minutes

Yield: 4 - 6 Persons

Ingredients

1 can of refrigerated Grands biscuits or store brand LARGE biscuits - I used Stater Bros.
1/2 stick / 2 oz / 60 g of butter
4 cloves of garlic, minced
1/2 cup / 50 g grated Parmesan cheese
1 tsp Dried Rosemary (you can also choose another herb of your choice)

Instructions

1.Preheat the oven to 350 F/ 180 C / Gas 4 . Put the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.

2. While the butter melts, cut the biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, rosemary, and Parmesan cheese together.

3. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets left behind in the bowl.

4. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and just simply Share n Tear!

**** UPDATE from feedback, John Celestre has made this recipe swapping the butter in the bottom of the pan with non stick Olive Oil Spray and said it came out perfect without any sticking, so there's another option for you all! Thank you John!
*hint -do NOT over bake-the dough in the bottom of the tin is browning about 10 X's faster than the top-stick to the posted baking time*


THERMOMIX ® RECIPE

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2. Turn dough out on to a Thermomat or oiled bowl & cover. Prove for about 15-20 minutes.

3. Preheat oven to 180 degrees fan forced.

4. Place dough on Thermomat & punch out any gasses that have formed.

5. Divide dough into 32 x 25-30g pieces and place a tea-towel over your dough to stop them from drying out while you start rolling them into little balls.

6. Slice the top off the cheese carefully so you can place back on as a lid. Arrange dough balls around the cheese in a wreath on baking or pizza tray prepared with baking paper or oil.

7. Place your tray in a nice warm moist area to prove. If you are proving in a dry heat please spray your dough with water & cover your tray or the dough will dry out. (I place mine on top of Thermoserver with boiling water inside)

8. While dough is proving place rosemary + garlic in clean and dry Thermomix bowl and mix for 4 seconds speed 7.

9. Add butter to the bowl and melt together 3 minutes, 50 degrees, speed 2.

10. Once dough has risen to desired size, brush over the herb, garlic and butter mix. Also add some inside the cheese under the lid.


Garlic & Herb Tear & Share

I honestly can’t stop watching the Great British Bake Off. Not only have I been binge watching the series, but also have done a deep dive into my favorite bakers’ Instagrams and lives after the show. I mean, wouldn’t you want to know more about the artistic geniuses behind some of the most mind-blowing culinary creations TV has to offer.

As someone who feels much more comfortable making food creations over the stove than inside of the oven, I’ve oddly felt a little more empowered through this TV show to challenge and develop my baking skills. Episodes of learning about sifting, yeast, rising time, and baking has felt like the crash course I’ve needed to bake my first loaf of bread.

The “tear and share” is exactly what you think it would be, a flavored loaf of bread that is twisted or layered in a design that is easy to “tear and share” at the dinner table. While the name “tear and share” is a classic in the United Kingdom, the flavored loaf of bread is a staple that stretches back to biblical times. Every corner of the world has its own version of a flavored bread loaf that tastes extra special when shared with family and friends.

This tear and share is no exception. It is deliciously savory with olive oil, garlic, thyme, and lemon zest nestled between each layer. I must admit, I was first intimidated by the prep time for this loaf, but I realized much of it is rising time for the dough and otherwise quite a hands-free recipe to put together. When it finally comes out of the oven, you will feel like the Star Baker of the Week.

Because of its subtle flavor, you can add this loaf to any dinner table, vegan or not, and it will pair just about perfectly. Most recently, we had this with a homemade roasted butternut squash soup and after eating through most of the loaf, my boyfriend turned to me and said “Sorry babe, this one isn’t going to last” and polished off the last slice. That’s why I’m sharing a recipe for two loaves because honestly, just one isn’t going to last.


In a jug mix the yeast, oil, and sugar in to 300ml of warm water until the yeast has dissolved.

Add the flour and salt to a mixing bowl then pour in the liquid.

Knead in the bowl until a dough begins to form, then transfer to a floured work surface and continue to knead until smooth and elastic.

Dust the inner pot with flour and place the dough in the centre.

Close the lid then select the BREAD RISE function, press START and leave to prove.

Divide the dough in to 16 equal sized chunks, they should be roughly golf ball sized.

Push a cube of mozzarella in to the centre of each ball, then wrap the dough around and roll in to smooth balls.

Flour the inner pot again and evenly place the dough balls in the bottom.

To make the herb butter, melt the butter then add the crushed garlic and herbs, and season well.

Brush the dough balls with 2/3 of the garlic butter, then close the lid, select the BAKE function and adjust the time to 25 minutes, then press START.

When the program has finished, open the lid and flip your dough balls, then repeat the BAKE function for a further 10 minutes so both sides are golden.

When the program has finished, open the lid and remove the dough balls. Brush with the remaining butter and leave to cool for a few minutes before serving.


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Place all of the items into the breadmaker and put it on setting 16. After 2 hours and 20 minutes the dough is ready to use. If you don&rsquot want to use it right away then place it in a bowl and cover with oiled cling film. This is an easy way to prepare it in advance and come back to it later in the day.

If you&rsquore mixing by hand then you&rsquoll want to knead for around 10 minutes, then cover with a damp tea towel or oiled cling film. Let it rise for 90 minutes or so before using.

I roll the dough out into a rectangle about 1/2 inch thick. You can make a tear and share garlic bread recipe or you can just experiment with whatever you fancy. I then spread it with whatever filling I fancy.


Garlic & Herb Tear ‘n’ Share Bread Rolls

Serves six

  • 400g strong white bread flour
  • 10g fine salt
  • 7g dried fast-action yeast
  • around 225ml water
  • one medium bulb of garlic
  • 2 tbsp herbs de Provence (or your choice of dried/mixed herbs)
  • Fresh parsley and chive
  • One egg, whisked for egg wash
  • 50g salted butter

1. Dissolve the yeast in a few tbsp of body temperature tepid water, stirring well and allowing to bloom and bubble for a couple of minutes.

2. Meanwhile, combine the flour and salt in a large mixing bowl fitted to a stand mixer (KitchenAid, Kenwood, etc.). Don’t worry if you don’t have a mixer- it’s totally possible to make this recipe by hand.

3. Next, add in the yeasted water and allow the machine to incorporate into a dough, you can judge the amount of water you need – you don’t want the dough to be floury at all but not too sticky that it’s unworkable either. Work the dough for 10 minutes or so on a fairly low speed. If working by hand, you may need to give it few minutes more. Cover with clingfilm and allow to prove until doubled in size.

4. Rub the garlic with a little oil to stop it sticking and wrap tightly in tinfoil. Bake in the middle shelf of an oven for 25-30 minutes at medium-high (around 180ºC) temperature.

5. When the garlic is out of the oven, remove from the tin foil and allow to chill for a few minutes before squeezing out the flesh from each bulb. Discard the garlic ‘jackets’. Mash the flesh all together.

6. When the dough has just about doubled in size, knock it back and allow to rest for a minute before attempting to shape. Weigh the full piece of dough and then break down into even-sized pieces of your choice. For example, we got around eight fairly large bread rolls around 85g each from a 675g dough. You could get 12 if you make them around 55g or even 16-18 mini ones if you make them between 38 and 42g each – obviously you will need to adjust your baking time the smaller you make your balls.

7. With each piece, flatten into a circular-ish dish under the heel of your hand and spread with around a tsp of the garlic mixture followed by a generous sprinkle of the dried herbs. Now, gather all of the ends of the dough towards the centre tautly (like you would with, say, a dumpling and the mixture within) and then turn it over and roll with your hand gently over in a claw shape to seal the join underneath. Alternatively you can bring the dough a quarter-turn towards you using the friction against the surface where you’re working to hide the seam.

8. Repeat with all of the pieces you have and line up together, flattened slightly in a lightly oiled dish or tray with high edges (like a casserole or lasagne dish).

9. Allow to prove for a second time, covering with cling film again, until doubled in size.

10. Heat the oven to 210ºC and place a baking tin at the bottom of the oven and allow to come up to temperature with the oven. Meanwhile, eggwash the tops of the bread rolls when just about ready to go into the oven.

11. Pour a cup or so of water from a recently boiled kettle into the dish at the bottom of the oven quickly followed by the bread roll dish on the middle shelf of the oven.

12. Allow to bake for 10 minutes before knocking down the temperature to 190ºC for the last 15 minutes.


Savoury Tear & Share Star Bread

Savoury Tear & Share Star Bread looks impressive, but it’s actually not difficult to create. Filled with layers of sun-dried tomatoes, cheese, basil, salami, roasted onions and garlic plus fennel seeds, you won’t be able to resist pulling off a piece and eating it warm from the oven.

Although I make virtually all the bread we eat at home, I don’t usually go in for fancy shaped breads. I’ve always thought flavour should come first and that’s what I tend to concentrate on.

But I’ve been making bread for years now and am pretty happy with my no knead methods for crusty bread and sourdough loaves . So isn’t it about time I started being a little more adventurous?

Jump to Recipe

The Inspiration

The inspiration for this recipe came from The Great British Bake Off when I saw that shaping one of those intricate-looking star breads was actually quite easy.

I was also spurred on by seeing the creations from the wonderful community of bakers who take part in the weekly #TwitterBakeAlong . Headed by Rob Allen and The Baking Nanna , when The Great British Bake Off is on air the sharing of bakes turns into #GBBOTwitterBakeAlong . Even though I haven’t taken part that often, I love seeing what other people have produced based around that week’s challenges.

So, for bread week 2019 I chose the tear and share challenge. On the show, I was particularly impressed by Michael’s Keralan Star Bread . Obviously I wasn’t expecting to create anything as beautiful as that. But I did think, however it turned out, my mixture of melting cheese, salami and other good things snuggled in freshly baked bread was going to taste very, very good.

Making the Dough

I decided that the base of my Star Bread would be my usual no-knead, overnight dough. Leaving the dough overnight not only gives you better flavour, but time does the work of developing the gluten (a protein which allows bread to rise) so there’s no-need-to-knead.

Besides my usual flour, salt, instant yeast and water I added an egg and some olive oil to make the dough a little richer.

Because I make my own yogurt and strain some of it to make thick, Greek-style, I had some whey in the fridge. I use this in bread doughs so substituted this for some of the water. If you like, you can use all water, all milk or a mixture of the two.

To make the dough, all you do is stir the ingredients together. It’s quite a wet dough, so don’t even think about trying to knead it. You’ll get into a right old mess. When the dough’s come together, just cover it with a damp tea towel or cling film and leave it overnight.

The Fillings

For my Star Bread, I wanted some classic Mediterranean flavours. Not quite pizza, but heading that way. I chose three different fillings.

My first layer was chopped sun-dried tomatoes sprinkled with some torn fresh basil leaves. On top of that I sprinkled some grated Parmesan and little cubes of Cheddar. I used these cheeses as they happened to be what I had in the fridge, but use any you fancy. I think mozzarella and goats cheese would be particularly good.

My second filling was salami. You could leave the slices whole, but I thought roughly chopping them would making cutting the bread easier.

My final layer was roasted chopped onion and garlic. To make sure they were nice and cold before putting them on the dough, I’d roasted them in a little olive oil the night before. I included a few fennel seeds with the seasoning too as they’re one of my favourite spices. On top went more cheese.

Shaping the Star Bread

As I hope you can see from the images above, you make this Star Bread by layering four circles of dough with the three fillings in between them. I did this on a round baking tray with a piece of baking paper on it so the cooked bread was easier to remove later.

On top of the third filling went the fourth and last round of dough. Unless you’re an absolute expert at rolling out perfect circles of dough (clearly, I’m not), you’ll need to put a big plate, saucepan lid or similar over the stack of dough and cut around it to make a neat shape. See tip at the end of the post for using up the leftover trimmings: don’t waste them!

Next, you put a pastry cutter, glass or similar in the centre of your dough. This acts as a temporary guide to help you make the cuts needed to form the star or flower.

Use a sharp knife as you need to cut through all the layers. I cut my dough into 12 sections, but might try 16 next time for a more intricate final bread.

For the next stage, you lift up two adjacent sections at a time and twist them in opposite directions, turning over twice. It’s a bit nerve wracking at first as the dough stretches and the fillings start to peep out. But that’s what’s supposed to happen and when you’ve done a couple, you’ll be fine.

Once each pair’s been twisted, just secure them by pinching the ends together into a little point.

And that’s it. Now your Star Bread can be left to prove for another thirty or forty minutes while you preheat the oven.

Baking

Just before you bake the Star Bread, give it a brush with some beaten egg mixed with a little water. This will give it a nice gloss.

Then it’s into the oven for around 20-25 minutes. I’d check after about 15 minutes and lower the temperature a smidgen if you think the bread’s browning too quickly before it’s cooked through.

If you can bear it, cool the finished bread on a rack for a few minutes before tearing off a piece and eating.

I loved the combination of melting cheese, sweet roasted onion, meaty salami and slightly smoky tasting sun-dried tomatoes. But I’m already thinking up flavours, sweet as well as savoury, for my next Star Bread.

What flavours will you put in yours?

Tip for using up dough trimmings

I hate waste. So, having some dough trimmings from when I cut around my stacked layers, I made them into dough sticks while the Star Bread was proving.

All I did was bring together the scraps, roll them out thinly and cut into strips. I gave them a bit of a twist from both ends then put them on greaseproof paper on a baking tray.

A quick brush with the egg and water glaze, a sprinkle of Parmesan and a grind of black pepper then it was into the oven for around seven minutes, same temperature as the Star Bread.