Garlic Bread, Tear n Share
How to make Tear and Share, Garlic Bread, simple step by step instructions from start to finish.
Ingredients
Method
- 400g / 14oz Strong white bread flour
- 248g / 248mls Lukewarm water / 40°C / 104°F
- 10g vegetable oil
- 7g / 2tsp Instant or active dried yeast
- 6g / ¾tsp Salt
- 6g / 1tsp Sugar
- 4g / 1tsp Garlic granules or powder
- 1g / ¼tsp Dried Oregano
- 1 Egg (for egg wash)
- Sea salt and black pepper for topping
- Add the sugar to the warm water and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.
- Add the salt, dried oregano, and garlic granules to the flour, and mix together.
- Once activated, add the yeast mixture to the stand mixer bowl, pour in the oil, pour the flour mixture to the bowl.
- Using the dough hook attachment, start the machine on the slowest speed, and knead for 10 minutes.
- If you are kneading this recipe by hand, add all of the ingredients to a bowl, and partially mix it all together, tip it out onto your worktop, and knead the dough for 10 minutes, then carry on with recipe.
- Turn out the dough from the mixer, and form it into a ball, place it into a lightly oiled bowl, cover the bowl, and let it rise for a minimum of 1 hour in a warm draft-free spot, the dough should at least double in size (this may take longer depending on the temperature of your kitchen)
- After the first proof, turn it out and repeat the process, but only allow it proof for 45 minutes this time.
- Prepare a vessel for baking this recipe in, I like to use a well-greased, 23cm / 9in oven proof frying pan.
- After the second proof, turn out the dough onto a non-floured worktop, and knock the dough back, and form it into a ball.
- Divide the dough ball into 16 equal pieces, and form them into small balls, placing them evenly spaced on a floured work surface.
- Arrange the balls in the frying pan as so, 10 around the outer rim, then 5, and the last one goes in the middle.
- Cover the frying pan with a lightweight dry cloth and allow the to proof/rise for 30 minutes.
- Prepare an egg wash, with 1 small egg and a little milk.
- When there’s only 10 minutes left on the proof, preheat your oven to 190°C / 375°F / of Gas mark 5.
- After the 30 min proof, brush the rolls with the egg wash, sprinkle on a little oregano, coarse sea salt, and freshly ground black pepper.
- Place the pan in the hot oven, and set your timer for 25 minutes.
- Halfway through the baking time, remove from the oven, and brush again with the egg wash, return to the oven and bake for the full time.
- Remove from the oven, place on a wire rack and allow to cool for 15 minutes, For safety reasons, place a dry white cloth, on the handle of the pan, in case anyone tries to pick it up.
- Once cool, place the pan on the table next to a bowl of melted Camembert or Brie cheese, and allow your guests to tear n share, and dip.
- Enjoy.
Equipment & products used in my kitchen and videos
