Tear And Share Bread Recipes
TEAR AND SHARE BREAD RECIPE
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
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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