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Tear & Share Bread Rolls

It’s Bread Week tonight on The Great British Bake Off and @thecookandhim have shared their delicious tear and share bread recipe for you to enjoy.

Serves: 18 small rolls | Prep time: 20 minutes | Cook time: 25 minutes| Inactive time: 2 hours

Bread Week 1
Ingredients

Basic Dough:
• 1/2 cup (125ml) water
• 1/2 cup (125ml) plant milk – we used unsweetened almond milk
• 1 tbsp coconut sugar – or sub with preferred sugar
• 1 + 1/4 tbsp active dried yeast
• 2 + 3/4 cups (400g) strong white bread flour
• 1 tsp salt
• 3 tbsp (25ml) oil – we used olive oil

Filling:
• 6 dried apricots
• 1/4 cup (25g) walnuts
• 1 tbsp garlic powder
• 1/4 cup (10g) grated vegan parmesan
• few sprigs fresh parsley
• 1 tbsp sesame seeds
• 1 tblp poppy seeds

Method

1. To make the bread dough, put the water and milk into a saucepan with
the sugar and warm to body temperature

2. Whisk in the yeast and leave to stand and froth for 2-3 minutes

3. Put the flour and salt into a large bowl and stir together

4. Whisk the oil into the milk mixture then pour into the flour. Mix
together until it starts to form a dough then dip out onto a lightly
floured surface and knead for 5-6 minutes until smooth and elastic

5. Put the dough into a clean, lightly oiled bowl, cover with a t-towel and
leave in a warm place to prove until doubled in size. This can take up
to an hour dependent on room temperature. If you have a bread
proving setting on your oven it will take around half an hour

6. While that’s proving prepare your fillings. Keep each separate.

  • Apricot filling – Roughly dice the apricots into small pieces, chop the walnuts and mix together
  • Parmesan filling – Finely chop the fresh parsley and mix with the grated vegan Parmesan and garlic powder
  • Seed filling – Mix the sesame seeds with the poppy seeds in a small bowl

7. When the bread dough is ready divide into 3 equal amounts

8. Take one third and flatten out into a rough mini pizza shape. top with the apricots and walnuts and fold the dough over it, rolling, turning and kneading until the fruit and nuts are well incorporated into the dough. Set that to one side

9. Repeat this step with the Parmesan mix then again with the
seeds mix

10. Divide each of those doughs into 6 smaller pieces and roll into
ball shapes. Space reasonably close together on a lined baking tray.
You can keep all of the same flavour balls together in a group or mix
them up!

11. Prove again until doubled in size then preheat your oven to 190
Fan / 210 C / 410 F / Gas 6 1/2. Bake for 25-30 minutes until golden and crisp

12. Allow to cool for 5 minutes before splitting, buttering and
devouring!

For more tasty recipe ideas, check out their blog here.

Instagram: @thecookandhim

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