EN42
Dough Recipes
Dough for Tear & Share Bread
Menu ‘19’ (2 h 20 min)
Strong White Bread Flour 550 g (1 lb 4 oz)
Sugar 2 tsp
Olive Oil 2 tbsp
Salt 1
1
2
tsp
Water 310 mL
Dry Yeast 1
1
4
tsp
Olive Tear & Share Bread
Dough for Tear & Share Bread
(above)
1 batch
Tapenade (green or black) 6 tbsp
Olives, chopped 25 g (1 oz)
Olive Oil 2 tbsp
1
Roll dough out into a rectangular sheet 1
1
2
cm (
1
2
’’) thick,
approximately 24 cm x 46 cm (9’’ x 18’’).
2
Spread the Tapenade over the dough, sprinkle the chopped
olives and drizzle with 1 tbsp of the oil. Roll up from the short
end like a swiss roll. Cut the dough into 4 cm (1
1
2
’’) slices
with a sharp knife and place close together in a 20 cm (8’’)
round greased cake or flan tin, cut sides up.
3
Drizzle with the remaining tbsp of oil. Allow to prove at
40C/105F until doubled in size (approximately 25 minutes).
4
Bake in a preheated oven at 220C/425F/Gas Mark 7 for
15–20 minutes or until golden brown.
Delicious served warm with tapas or pasta dishes.
Smoked Chicken Tear & Share Bread
Dough for Tear & Share Bread
(above)
1 batch
Tomato Puree or Sun Dried
Tomato Puree
4 tbsp
Smoked chicken, chopped 50 g (2 oz)
Mozarella Cheese, grated 100 g (4 oz)
Dried Oregano or Basil 1 tsp
Olive Oil 1 tbsp
1
Roll dough out into a rectangular sheet 1
1
2
cm (
1
2
’’) thick,
approximately 24 cm x 46 cm (9’’ x 18’’).
2
Spread the tomato puree over the dough and scatter the
smoked chicken and cheese. Roll up from the short end like
a swiss roll.
3
Cut the dough into 4 cm (1
1
2
’’) slices with a sharp knife and
place close together in a 20 cm (8’’) round greased cake or
flan tin, cut sides up.
4
Drizzle with the olive oil and sprinkle with the dried
herbs. Allow to prove at 40C/105F until doubled in size
(approximately 25 minutes).
5
Bake in a preheated oven at 220C/425F/Gas Mark 7 for
15–20 minutes or until golden brown.
Delicious served warm with pasta dishes. Use sundried tomatoes
in place of smoked chicken for vegetarians.
Picnic Tear & Share Bread
Dough for Tear & Share Bread
(on the left)
1 batch
Grainy Mustard 2 tbsp
Cooked Ham, chopped 75 g (3 oz)
Strong Cheddar Cheese, grated 75 g (3 oz)
1
Roll dough out into a rectangular sheet 1
1
2
cm (
1
2
’’) thick,
approximately 24 cm x 46 cm (9’’ x 18’’).
2
Spread the mustard over the dough and scatter the ham and
cheese–reserve a little of the cheese to sprinkle on top. Roll
up from the short end like a swiss roll.
3
Cut the dough into 4 cm (1
1
2
’’) slices with a sharp knife and
place close together in a 20 cm (8’’) round greased cake or
flan tin, cut sides up.
4
Sprinkle with the remaining cheese. Allow to prove at
40C/105F until doubled in size (approximately 25 minutes).
5
Bake in a preheated oven at 220C/425F/Gas Mark 7 for
15–20 minutes or until golden brown.
Delicious served warm with soup or with a Ploughmans lunch.
Spelt Table Roll
; for 8 rolls
Menu ‘30’ (2 h 45 min)
Spelt White Flour 500 g (1 lb 2 oz)
Sugar 1
1
2
tsp
Salt 1
1
2
tsp
Butter 10 g (
2
5
oz)
Water* 310 mL
Dry Yeast
1
1
4
tsp
*If in the hot room, use chilled water.
1
Divide dough into 8 rolls and rest them for 15 minutes.
2
Shape the dough into rolls.
3
Place on a greased baking tray. Allow to prove at 35C/95F
until doubled in size.(approximately 40 minutes.)
4
Make a cut on top of the dough and bake in oven at
220C/425F for 15–20 minutes. (coupe)
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