TEAR ’N’ SHARE BREAD | JAMIE OLIVER RECIPES
Total Time 2 hours 30 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Put the flour and 1 teaspoon of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water, then gradually pour it into the well, stirring and bringing in the flour from the outside to form a dough.
- Knead on a flour-dusted surface for 10 minutes, or until smooth and springy. Place back in a lightly oiled bowl, cover with a damp tea towel and leave to prove in a warm place for 1 hour, or until doubled in size.
- Meanwhile, destone the olives and peel the garlic (if using), and then pound with the sun-dried tomatoes into a rough paste in a pestle and mortar. Add most of the basil leaves and a small pinch of salt, and bash again until you have a paste. Finely grate in most of the Parmesan, add a big pinch of black pepper, then muddle in 4 tablespoons of olive oil.
- On a lightly floured surface, divide the bread into 2 equal pieces, then roll and stretch out into 2 identical circles roughly about 28cm wide. (If you want to be super-neat you can cut around a dinner plate for a perfect circle shape.) Place one of the circles on a lined baking sheet, then spread the olive paste all over the dough right to the edge, then tear over the mozzarella. Cover with the other circle and press down lightly to seal.
- Position a jam jar, or something similar, in the centre, and then carefully make 12 evenly spaced cuts, starting from near the glass all the way out to the edge.
- One by one, pick up each piece of bread and twist 3 times before laying neatly back down on the tray, poke in the remaining basil leaves in and around where you can, then cover lightly with a damp cloth and leave to prove again in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 190°C/375°F/gas 5. When the bread is ready, finely grate over the remaining cheese and drizzle over a little olive oil, then gently place in the middle of the oven for 20 to 25 minutes, or until golden.
- Leave to rest for 15 minutes before tucking in.
Nutrition Facts : Calories 295 calories, FatContent 14.1 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 12.1 g protein, CarbohydrateContent 31.7 g carbohydrate, SugarContent 0.8 g sugar, SodiumContent 1.1 g salt, FiberContent 1.3 g fibre
TEAR-AND-SHARE CHEESE & GARLIC ROLLS RECIPE | BBC GOOD FOOD
Enjoy this cheesy garlic tear-and-share bread at a family dinner. It's perfect for feeding a crowd at a barbecue, or as a side dish to a hearty casserole
Provided by Lulu Grimes
Categories Side dish
Total Time 1 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield Makes 20
Number Of Ingredients 9
Steps:
- Heat 280ml water in a saucepan for a minute until warm but not too hot to stick your finger in (don’t burn yourself!). Remove from the heat, then add 50g butter. Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or a tabletop mixer. Add the warm water and beat to make a soft dough. Knead for 10 mins by hand, or 5 mins in a mixer, until the dough feels stretchy and smooth. Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise for 1½-2 hrs, or until doubled in size.
- Brush a large baking tray with oil and scatter over the polenta. Knock the air out of the dough. Pinch off small pieces (about the size of a walnut), then roll each piece into a ball and put on the baking tray. Leave a little space between each dough ball.
- Heat oven to 180C/160C fan/gas 4. Cover the tray with oiled cling film, then prove for 30 mins-1 hr until the dough has doubled in size and the balls are touching. Mix the remaining butter with the garlic. When the rolls are ready to cook, brush the tops with the garlic butter and scatter with the cheeses. Bake for 25-30 mins until the dough balls are cooked through. Leave to cool for 5 mins, then serve.
Nutrition Facts : Calories 150 calories, FatContent 6 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 0.3 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium
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GARLIC BREAD RECIPE - JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 121 calories per serving
- Put the flour, yeast and 1 teaspoon of sea salt into a large bowl and make a well in the middle. Gradually pour in 550ml of tepid water, continuously stirring and bringing in the flour from the outside as you go to form a rough dough.
- Transfer to a flour-dusted surface and knead for 10 minutes, or until smooth and springy. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
- Meanwhile, make the butter – this is a big batch, to make good use of your time, and you can freeze the extra for rainy days. Use a garlic crusher to crush the garlic into the softened butter, finely grate over the zest of ½ a lemon, finely chop and add the parsley (stalks and all), the cayenne and a pinch of salt, then mix it all together.
- Remove one quarter to use in this recipe, then place the rest on a sheet of greaseproof paper, roll it up into a log and twist the ends like a Christmas cracker, then pop into the freezer.
- After 30 minutes, get the butter out and slice it up to pre-portion, then re-roll and return to the freezer, where it will keep very happily for up to 6 months.
- Spread one third of your soft butter portion all around the base and sides of a large metal tray (25cm x 35cm), then scatter in the breadcrumbs and shake around into an even layer so they stick to the butter.
- Divide up the dough into 35 pieces, then, one-by-one, roll each one into a ball and place in the tray in rows – 5 balls across and 7 balls long is perfect.
- Bomb over another third of the soft butter, in and around the balls. Leave to prove for another 1 hour 30 minutes, or until doubled in size again.
- Preheat the oven to 190ºC/375ºF/gas 5.
- Sprinkle the balls with a little salt, then bake on the bottom shelf of the oven for 30 minutes, or until lovely and golden.
- Bomb over that final third of your soft butter and spread it around to give the bread a beautiful shine.
- Whack the tray in the middle of the table or at the centre of your picnic for sharing, and let everyone tear off their own pieces.
GARLIC BREAD RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine american, italian
- Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). If you’re adding mozzarella, use the offset spatula or spoon to gently open each slit and tuck a piece of mozzarella in (it’s O.K. if the cheese pops out from the top a little). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.
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From olivemagazine.com
Total Time 1 hours
Category Vegetarian
Cuisine Italian
Calories 545 calories per serving
- Brush with the remaining butter and leave to cool for a few minutes. Serve with the tomato dip scattered with a few basil leaves, more chilli and a drizzle of olive oil.
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- Slide the bread on the parchment onto the hot baking sheet in the oven. Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes. Let cool slightly, then pull apart into breadsticks.
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