Rosemary and olive tear and share bread
Rosemary and olive tear and share bread is made using easy bake yeast and is baked in an arrangement which makes it perfect for sharing.
Ingredients
- 375 g bread flour
- 3 teaspoon easy bake yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 100 g olives pitted
- 2 teaspoon rosemary
- 200 ml water
- 3 tablespoon olive oil
- 3 teaspoon milk
Instructions
To prepare
- Chop the fresh rosemary leaves and chop or slice the olives ready to add to the dry ingredients for the dough.
- Measure the flour, yeast, sugar, salt, rosemary and olives into a large bowl and mix.
- Heat the water until it is hand hot and add to the dry ingredients. Start by adding 180ml and add more if needed after adding the olive oil.
- Add the olive oil.
- Mix using an electric mixer with dough hooks for around 2 to 4 minutes until the dough is elastic and forms a ball. The exact amount of water needed will vary slightly depending on the flour used. If the dough is dry and stiff then add a little more water, it is is too wet and sticky add a little more flour.
- Place a large plate or other covering over the top of the bowl to prevent drying out whilst proving. Leave the bowl of dough in a warm place to prove for around 1 to 2 hours or until it has roughly doubled in size.
- Transfer the dough to a floured board. Divide the dough into around 13 pieces and shape into balls by hand. You may wish to make a slightly different number of rolls depending on the arrangement you wish to make.
- Line a baking sheet with non-stick baking paper. Arrange the balls of dough on the lined sheet close together so that when they expand during the second proving and whilst being baked they will fuse together.
- Leave to prove for a second time in a warm place for around half an hour to an hour.
To bake
- Preheat the oven to 220oC, 425oF, gas mark 7.
- Brush the tops of the bread rolls with a little milk and then bake for around 15 to 20 minutes or until slightly golden. Check during the cooking time and turn the tray around during the cooking time so that they bake evenly. If you find that some rolls are cooking more quickly than others individual rolls can be covered with a small piece of foil before returning to the oven to prevent them becoming overcooked.
- Leave to cool on a wire rack.
Nutrition
Calories: 155kcalCarbohydrates: 23gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0.1mgSodium: 305mgPotassium: 61mgFiber: 2gSugar: 0.5gVitamin A: 33IUVitamin C: 0.02mgCalcium: 11mgIron: 0.4mg
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