Tear And Share Bread Recipes

TEAR AND SHARE BREAD RECIPE

Tear and share bread recipe image

This tear and share bread is full of the flavours of Italy - tomatoes, pesto, olive and cheese nestle in the dough for a delicious family-style loaf

Provided by Sue McMahon

Categories Dinner, Lunch

Time 1h

Yield Serves: 12

Number Of Ingredients 2

Ingredients

500g packet white bread mix
2tbsp olive oil

Steps:

Make up the dough mix, following the directions on the pack and adding the olive oil, along with the recommended amount of water. Knead the dough for 5-10 mins until it's elastic.
Roll the dough out to a rectangle about 25 x 35cm (10 x 14in) on a lightly floured surface.
Leaving one of the long edges clear, spread the pesto over the dough. Scatter over the cheeses, olive and sun-dried tomato. Brush water along the clear edge, and then roll up the dough towards the clear edge, pressing well over the join.
Cut the dough into 12 pieces. Place them on their sides, so you can see the spiral shapes and place them fairly close together on the baking sheet, in a rectangle of 4 x 3 rows.
Cover the bread with a piece of oiled cling film or a clean tea towel and leave in a warm place for about 30 mins-1 hour or until doubled in size and the rolls have joined together.
Set the oven to 200°C/400°F/Gas 6.
Remove the cling film or towel from the dough. When the oven is hot, place the baking sheet in the centre and bake the dough for 20-30 mins, or until it's an even golden colour and firm to the touch. Slide on to a wire rack to cool slightly. The rolls are best served warm on the day of making.

Nutrition Facts : @context https, Calories 294 Kcal, Fat 15 g, SaturatedFat 3 g

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