Super Garlicky Tear & Share Bread
This gorgeously garlicky tear and share bread has become a real hit on our woodfired courses. In the spirit of sharing, here’s the recipes but make sure everyone has a bit because, if not, the non eaters will be overcome with garlic – the clue’s in the title!
Makes: 9 rolls
- 3g instant yeast
- 5g caster sugar
- 250ml room temperature water
- 400g strong white flour, plus extra for dusting
- 5g onion powder
- 8g fine sea salt
- 3 tbsp sunflower oil , plus extra for oiling
- 4-5 cloves garlic, peeled and grated or minced
- A good handful fresh parsley, finely chopped
- 50g finely grated Parmesan cheese
- 1 egg beaten, to glaze
- 9” x 9” (23cm x 23cm) foil tray with a foil lid
- Baking parchment
- Mix the yeast, salt, flour, water and 1 tbsp oil. Bring together to make a dough and knead for 5 to 10 minutes until smooth and springy.
- Put the dough back into the bowl, cover and leave in a warm place for 3-4 hours.
- Line the foil tray with parchment and sprinkle with flour or semolina if you have it.
- Divide the dough into 9 equal pieces and shape into round buns. Put them side by side in the tray, cover and let them prove again, this time in a warm place, until doubled in size. They will join together just like hot cross buns do.
- Meanwhile, prepare the oven. Floor at 250 to 300C, moderate flame in a compact oven or one with no insulation; just embers or cleared oven in a refractory oven.
- To make the basting oil, warm the oil and cook the crushed garlic for 5 minutes. Then take the oil off the heat, cool for a few minutes, then stir in the parsley and Parmesan.
- When the rolls look plump and ready to bake, brush them generously but gently with some beaten egg to glaze. Bake them (covered with a foil lid) for 15-20 minutes or until they form a golden crust. Take them out and baste them with the garlic oil.
- Ideally, serve at once to rave reviews.
Hope you enjoy the bread – do leet us know how you get on.
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