I was going to pick up a “tear-and-share” bread from the supermarket on my way home tonight but I wasn’t feeling that great and really couldn’t be bothered to brave the hoards so I came straight home instead. However, on my way home I realised, I could make tear-and-share bread! I could also make tear-and-share bread better! I always feel that, great as it is, the supermarket stuff can be rather dry, so mine is delicious and moist, I also added mozzerella cheese to it as well to give it even more deliciousness. I am happy to say that something I invented in the car on the way between the station and home turned out perfectly. Even better, I managed to make bread in the time between getting home and dinner, an hour and 3/4, all in all I’d call this bread a triumph! My photo’s, however, are not. I apologise for the shoddy photography but I was starving hungry and only just remembered to take pictures at all!
Makes 1 4 1/2″ x 8 1/2″ loaf (My loaf tin is an odd size I think, just a large loaf tin will be fine.)
300g strong white bread flour
1 tsp fast action yeast
1 tsp garlic salt (or salt and garlic granules)
1 1/2 tbsp olive oil
175ml warm water
75/100g butter, melted*
2 cloves garlic, crushed
1 ball mozzerella
25g grated cheddar
– In a large bowl mix together your flour, yeast and salt.
– Make a well in the centre and add the oil and water.
– Mix until it forms a dough.
– Turn out onto a work surface and knead for 5-10 minutes until the dough is smooth and supple.
– Lightly oil a bowl and place the dough in it, cover it and leave to rise in a warm/hot place for 30-45 minutes until doubled in size (I put mine in front of the fire. Leave the dough for longer at a lower temperature if you can but this recipe is built for speed, not subtle flavouring.)
– Melt together your butter and garlic in a small bowl.
– Chop the mozzerella into small chunks.
– Prepare your loaf tin and heat the oven to gas mark 7. (I lined my loaf tin with a paper liner as it has a few rust spots and I was in a hurry, it’s probably less messy if you do but if you don’t then the world won’t end.)
– Turn out and lightly knead the dough for a minute then pinch small, walnut sized chunks of dough off and roll them into balls.
– Drop a few (half a dozen or so) balls into the butter then fish them out with a spoon put them into the loaf tin to form a loose layer.
– Once you have a rough layer over the bottom of the tin sprinkle over half the mozzerella and grate over half the cheese.
– Continue to ball up, dip and place your dough balls in the tin until you have a second layer.
– Sprinkle over the remaining mozzerella and grate over the rest of the cheese.
– Drizzle over any remaining butter.
– Leave to rest in a warm/hot place for 10-20 minutes.
– Bake in the oven for 20-25 minutes. It will rise up, go brown on the tips and bubble away nicely.
– Serve fresh from the oven but beware of the hot butter that will drip everywhere!
* I used 100g butter but when I took it out of the tin butter went all over the place I would say use 75g. It’ll still be moist but you might not get melted butter all over the floor!
8 responses to “Tear-and-Share Bread”
Made this to go with tea tonight. I hardly ate any of my tea, and just ate the bread. It’s really good! 😀
I used around 75g of butter, and it worked fine with no butter on the floor. I also accidentally bought mozzerella with basil in and it added a nice subtle herby flavour.
Glad you didn’t have a problem with the butter! Basil sounds like a great addition too, might try that myself next time I make it.
Made this for tea last night- my first ever handmade bread so I was a little apprehensive, but it was gorgeous!
Your recipe was really easy to use, and bread looked almost identical to the picture, which is a rarity in my kitchen!
Thankyou for an excellent recipe.
Glad it worked out for you! It is yummy!
Very nice we love it! We added Italian herbs to the dough mix and to the butter. Lovely!
Amazing and so easy to do
Really yummy recipe! I find that 75g is still a little too much but because I added some fried pancetta with onion and then some sun dried tomatoes, there were enough fats to make up the mix. I did drain the pancetta and onion and even paper towelled them and the toms so they weren’t swimming in oil. Try adding a teaspoon of mustard powder into the dry mix. In fact you could use chilli powder too! Mozzarella pearls are just right too poke into the centre of each ball and some basil and then grated parmesan tops it off!
I have been making this on and off now for about 4 and a half years. It is the most requested addition for me to bring to dinner parties, and never fails to be the first finished.
Great work, thank you.