Terrific tear and share bread

My hubby and I both love tear and share bread, especially if it’s got lashings of garlic butter on it. It’s so good with saucy dishes like chilli or spaghetti bologneise and whilst it’s not for the dieters, in my opinion, it’s well worth the calories!

When I’ve bought the supermarket version of this it costs well over £2 each time, I reckon my version cost less than a pound and I got more than double the size of a supermarket version!

I didn’t have a recipe to follow, so I had to develop my own version. I decided I wanted the crumb to be lovely and soft so used milk instead of water, but you could use just water. I also wanted the flavour of the garlic and herbs to run right through the bread, so instead of using a herb butter on the top I made a mixture of herbs, roasted garlic, oil and butter and dipped the rolls in before the second rise. I also caramelised some onions for the top.

It was a bit of trial and error and when I make it next time I’ll put the onions on 10 minutes before the end of the bake so that they don’t cook too much. Having said that, I was really pleased with the end result.

This recipe makes a really large tear and share bread which fitted in a 20x30cm tray. You could easily halve the recipe if you don’t want as much. But to be honest, because of the oil, this keeps really well and it will even freeze for up to one month.  If freezing you’ll need to cook it from frozen. I’ve included re-heating instructions below.

This bread is really easy to make, you don’t even have to be too neat about rolling the buns – brilliant!

I hope you give this recipe a go, I’ve popped some step by step images below, but if you don’t want to see the pictures you can just  Skip to the printable recipe.

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Step 1 – Make the dough

  • Time = 5 – 10 minutes kneading, 1 hour to rise
  • Ingredients = 500g of strong white bread flour, 7g of instant yeast, 1 tsp of salt, 1 tbsp of chopped fresh rosemary (I wouldn’t used dried), 1 tsp of caster sugar, 75ml of olive oil (not extra virgin), 225 – 275ml of lukewarm milk (I used full fat as that’s what I’d got, but semi-skimmed would also work, you could also used just water).
  1. Mix the flour, yeast, salt, rosemary and sugar in a large bowl.
  2. Add oil and 225 ml of the milk (or water). Knead well in the bowl for a few minutes.  Add more milk (or water) as necessary, how much you add will depend upon the absorption rate of your flour.  Stop adding liquid when the dough cleans the sides of the bowl. At this point check it and if it’s tough, add a bit more liquid. Basically you don’t want a wet dough. This is a drier dough than many others as there will be more oil added at the second rise.
  3. Tip the dough out onto a work surface and knead for 10 minutes until it’s nice and smooth and stretchy, don’t worry if it’s not as stretchy as normal, mine wasn’t and it was as light as a feather when it was cooked.
  4. If using a stand mixer just knead for 5 minutes on speed 4. Either way, when it’s kneaded shape it into a nice round ball so that you get an even rise.
  5. Pop the kneaded dough back in the bowl, cover and leave to prove for 1 hour, or until it’s doubled in bulk.

Image 1 = Measuring the ingredients before adding the milk. Image 2 = Kneading the dough. Image 3 = Shaped into a ball, ready to rise.

Step 2 – Roast the garlic, chop the herbs and make the garlicky herby oil

  • Time = 40 minutes to roast the garlic. 25 minutes to caramelise the onions, 5 minutes to prepare the garlicky herby oil.
  • Ingredients = 2-3 bulbs of garlic (trust me it’s not too much, but you could use less if you want), 1 large onion (red or white, it does not matter), a sprinkling of sugar, 1 tbsp oil and a knob of butter for the onion, 15-30g of fresh flat leaf parsley, 5-10g of fresh snipped chives, 100ml of olive oil (not extra virgin), 10g of butter softened.
  1. Whilst the dough is rising make the garlicky herby oil and caramelise the onion.
  2. Firstly roast the garlic bulbs – for instructions on how to roast garlic, see this post.
  3. Whilst the garlic is roasting caramelise the onion in a pan by heating the oil and butter until foaming. Add the onion with a sprinkling of sugar and lower the temperature. Leave to caramelise for about 20-25 minutes. You’ll need to give them the odd stir. Once you’ve got the desired colour and softness set aside to cool – you won’t use these until the second rise, but they don’t get chopped in with the other herbs and garlic.
  4. When the garlic has roasted, allow to cool then squeeze all of the garlic from the bulbs straight onto a chopping block. Top with the herbs (but not the onion) then chop everything together.
  5. Scrape into a bowl then pour over your oil and softened butter, stir everything together and set aside.
  6. Line a 20x30cm baking tin with baking parchment and set aside with the garlicky oil and caramelised onions.

Image 1 = Garlic ready for roasting. Image 2 = Garlic once roasted. Image 3 = Garlic squeezed from the bulb. Image 4 = Caramelised onions. Image 5 = Herbs ready for chopping with the garlic.

Step 3 – Knocking back, shaping the tear and share, adding the herby oil and onions – rise again 

  • Time = 10 minutes shape and oil, 1 hour to rise.
  • Ingredients for the dip and topping = Garlicky oil and onions from step 2.
  1. Once your dough has doubled in bulk (as set out in step 1) tip onto a lightly floured work surface and gently knock back.
  2. Divide into roughly 24 pieces, you don’t need to be too accurate as long as they weigh at least 30g each.
  3. Roll each piece to make a rough ball, you don’t need to be neat and they should be irregular in shape.
  4. Dip each piece in the garlicky oil, roll the whole thing not just the top, make sure you scrape up some herbs as you go. Then place each piece in the prepared baking tray from step 2.
  5. Continue until all off the pieces are in the tray and then tip over any garlicky oil that’s left. Sprinkle over your caramelised onions (as I said above, if I was doing this again I’d probably not put these on until 10 minutes prior to the end of baking, but in this version this is when I added them).
  6. Cover and leave to rise for an hour.

Image 1 = The dough after it’s rise. Image 2 = Weighing out. Image 3 = Rolling into a rough ball. Image 4 = Dipping in the garlicky herby oil. Image 5 = Placing in the prepared baking tray. Image 6 = The dough with the onions sprinkled on and ready or the second rise.

Step 4 – Bake and enjoy! 

  • Time = 45 minutes to bake.
  • Pre-heat the oven to 200 (180 fan) when the tear and share is nearly ready from step 2 above.
  1. When the tear and share dough from step 2 is nicely doubled (it should spring back when prodded) then place the tin in your preheated oven.
  2. Bake for 30 minutes then carefully remove from the tin (keep the baking paper on the bottom), return to the oven for 15 minutes, if the onions on top are colouring too much then cover with foil.
  3. When the bread is cooked it will sound hollow on the bottom when tapped. Remove from the oven and cool slightly on a wire rack. Note that this bread is best enjoyed when warm! It will freeze well if you don’t eat it all in one go. To reheat wrap in foil and place in a pre-heated oven for 10 minutes from cold or 20 minutes from frozen.

Image 1 = The dough after it’s second rise. Image 2 = The bread once cooked.

I hope you enjoy making and eating this bread, it’s fast become a favourite in our house!
Below is the printable recipe for my terrific garlicky herby tear and share bread.

For other recipes on my site please follow this link.

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Terrific garlicky herby tear and share bread

  • Servings: 1 large loaf
  • Difficulty: easy
  • Print

Super scrumptious garlicky herby tear and share bread.

I loved making this bread, it’s fast become a favourite in our house. The next time I make it I’ll probably put the onions on for the last 10 minutes of the bake, but here they go on ready for the second rise. Whist I used milk for my dough (it’s what I had that needed using up) you could just as easily replace with water, or even a mixture of milk and water.

Ingredients

    For the dough
  • 500g of strong white bread flour
  • 7g of instant yeast
  • 1 tsp of salt
  • 1 tbsp of chopped fresh rosemary (I wouldn’t used dried)
  • 1 tsp of caster sugar
  • 75ml of olive oil (not extra virgin)
  • 225 – 275ml of lukewarm milk (I used full fat as that’s what I’d got, but semi-skimmed would also work)
  • For the garlicky herby oil
  • 2-3 bulbs of garlic (trust me it’s not too much, but you could use less if you want)
  • 15-30g of fresh flat leaf parsley
  • 5-10g of fresh snipped chives
  • 100ml of olive oil (not extra virgin)
  • 10g of butter softened
  • For the caramelised onion
  • 1 large onion (red or white, it does not matter)
  • A sprinkling of sugar
  • 1 tbsp oil and a knob of butter

Directions

  1. Mix the flour, yeast, salt, rosemary and sugar in a large bowl. Add the oil and 225 ml of the milk (or water). Knead well in the bowl for a few minutes. Add more milk (or water) as necessary, how much you add will depend upon the absorption rate of your flour. Stop adding liquid when the dough cleans the sides of the bowl. At this point check it and if it’s tough, add a bit more liquid. Basically you don’t want a wet dough. This is a drier dough than many others as there will be more oil added at the second rise.
  2. When you have the desired consistency, tip the dough out onto a work surface and knead for 10 minutes until it’s nice and smooth and stretchy, don’t worry if it’s not as stretchy as normal, mine wasn’t and it was as light as a feather when it was cooked. If using a stand mixer just knead for 5 minutes on speed 4. Either way, when it’s kneaded shape it into a nice round ball so that you get an even rise. Pop the kneaded dough back in the bowl, cover and leave to prove for 1 hour, or until it’s doubled in bulk.
  3. Whilst the dough is rising make the garlicky herby oil and caramelise the onion. Firstly roast the garlic bulbs – for instructions on how to roast garlic, see this post.
  4. Whilst the garlic is roasting caramelise the onion in a pan by heating the oil and butter until foaming. Add the onion with a sprinkling of sugar and lower the temperature. Leave to caramelise for about 20-25 minutes. You’ll need to give them the odd stir. Once you’ve got the desired colour and softness set aside to cool – you won’t use these until the second rise, but they don’t get chopped in with the other herbs and garlic.
  5. When the garlic has roasted, allow to cool then squeeze all of the garlic from the bulbs straight onto a chopping block. Top with the herbs (but not the onion) then chop everything together. Scrape into a bowl then pour over your oil and softened butter, stir everything together and set aside.
  6. Line a 20x30cm baking tin with baking parchment and set aside with the garlicky oil and caramelised onions.
  7. Once your dough has doubled in bulk tip onto a lightly floured work surface and gently knock back. Divide into roughly 24 pieces, you don’t need to be too accurate as long as they weigh at least 30g each. Roll each piece to make a rough ball, you don’t need to be neat and they should be irregular in shape. Dip each piece in the garlicky oil, roll the whole thing not just the top, make sure you scrape up some herbs as you go. Then place each piece in the prepared baking tray. Continue until all off the pieces are in the tray and then tip over any garlicky oil that’s left. Sprinkle over your caramelised onions (as I said above, if I was doing this again I’d probably not put these on until 10 minutes prior to the end of baking, but in this version this is when I added them). Cover and leave to rise for an hour.
  8. About 25 minutes before the end of the second rise, preheat your oven to 200 (180 fan). When the prepared tear and share dough is nicely doubled (it should spring back when prodded) then place the tin in your preheated oven. Bake for 30 minutes then carefully remove from the tin (keep the baking paper on the bottom), return to the oven for 15 minutes, if the onions on top are colouring too much then cover with foil. When the bread is cooked it will sound hollow on the bottom when tapped. Remove from the oven and cool slightly on a wire rack. Note that this bread is best enjoyed when warm! It will freeze well if you don’t eat it all in one go. To reheat wrap in foil and place in a pre-heated oven for 10 minutes from cold or 20 minutes from frozen.

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Bread, Baking and More

Lover of bread, baking and growing my own veg.

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