Tear and Share bread
6 people
35 minutes
15 minutes
Ingredients
- 100 g Butter , melted
- 7 g Dried Yeast
- 1 medium Egg wash
- 2 tbsp Fresh Rosemary
- 100 g Grated Cheese
- 75 ml Milk
- 1 tsp Mixed Herbs
- 3 tbsp Olive Oil
- 50 g Parmesan Cheese
- 5 g Salt
- 400 g Strong Flour , plus extra for dusting
- 150 ml Water , lukewarm
Method
- Place the dry yeast with the warm milk. Stir and set aside and leave for a few minutes in a warm place to activate.
- Next, Place the flour, salt, melted butter and oil in a large mixing bowl.
- Pour the milk mixture and the water over the flour mix and knead the dough for approximately 5-8 minutes until it become smooth and elastic.
- Cover with cling film or alternately a damp cloth and let prove for 45-60 minutes in a warm place.
- Knock back and transfer on a work surface. Divide dough into 15 pieces. Roll each piece into a smooth ball and arrange on the baking tray into a triangle shape.
- Cover with a damp cloth and set aside for a further 30 minutes in a warm area to proof a second time. Once ready, preheat the oven to 190˚C.
- Carefully Brush with egg wash and sprinkle with the herbs, grated cheese mix and parmesan. Drizzle extra olive oil over and place in the oven for 30-35 minutes until fully cooked.
- Remove from the oven and sprinkle add extra grated parmesan just before serving.
- Before serving, warm in the oven for 5 minutes!
