Tear & Share Bread

Posted by on May 8, 2015 | No Comments

This is a loaf that guarantees to impress, and will work well served at a dinner party or as part of a picnic. Be as creative as you like with the fillings. Enjoy.



Tear & Share Bread


Ingredients – Bread

500g strong white bread flour

1 tsp salt

1 tsp sugar

7g dried yeast

225-250ml milk

Ingredients – Fillings

Garlic, parsley and olive oil


Sundried tomato and olive


Red onion and feta




Scald the milk. Let it cool until it is blood temperature. Pour a third of the milk into a cup and mix the yeast into it.

Put the flour in a bowl with the salt, sugar and olive oil. Add the yeasty milk and stir well. Add more milk until the dough is soft but not too sticky.

Knead on a floured surface for about ten minutes.

Add to an oiled bowl. Cover with cling film and leave until doubled in size.


For the Filling

Meanwhile, make the fillings. Roast the garlic in a foil package at 180c for about an hour, until it is soft. Scrape out the flesh and mix with chopped parsley and olive oil.


Slice the red onion and fry gently until soft. Crumble the feta and combine.


Roughly chop the sundried tomatoes and olives.


Grease a baking tray. Form the dough into balls. Roll each ball into the filling. Press down gently to flatten slightly.

Put all the balls on to the baking tray and cover with cling film. Leave to proof for one hour.

Bake at 200c for about 45 minutes.


Recipe brought to you by Elizabeth Caton, leading Wedding Caterers in Sussex. For more information on our services, please don’t hesitate to contact us.

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