Feta, Herb and Sundried Tomato Tear and Share Bread
Ingredients
100 grams feta
30 grams Parmesan
15 grams flat leaf parsley
15 grams chives
1 extra virgin olive oil
1 tsp. pepper
500 grams bread flour
7 grams dried yeast
2 tsp. salt
1 tsp. caster sugar
3 extra virgin olive oil
320 grams water
70 grams sundried tomato
1 egg, beaten
Instructions
STEP 1/6
Crumble the feta.
Finely grate the parmesan.
Destalk and finely chop the parsley.
Finely chop the chives.
Roughly chop the sundried tomatoes.
STEP 2/6
Grease the round tin and line with parchment paper.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the K beater to the machine.
STEP 3/6
Attach the Mixer bowl to the machine.
Add Ingredients 1 (feta, parmesan, herbs, oil, pepper) into the Mixer bowl.
Start the speed on Min and gradually increase speed.
Mix on speed 3 for about 30 seconds until combined.
Remove the bowl from the machine.
Cover with cling film.
Chill in the fridge.
STEP 4/6
Attach the EasyWarm bowl to the machine, fit the Dough Tool.
Add Ingredients 2 (flour, yeast, salt, caster sugar, oil, water) into the EasyWarm bowl, fit the splash guard.
Knead on speed 1 for 5 minutes until elastic.
Remove the Dough Tool from the machine.
Prove on heat setting 2 for 1 hour.
STEP 5/6
Transfer the dough to a lightly floured worksurface.
Stretch the dough out and press gently to remove the air bubbles.
Roll the dough out into a rectangle about 25 cm x 35 cm (10 x 14") in size.
Scatter content of the Mixer bowl over the dough.
Add Ingredients 3 (tomatoes) onto the dough.
Roll up the dough, starting from the longer side, to make a log shape.
Cut the log into 7 equal pieces about 5 cm (2”) wide.
Place each piece of dough into the round tin.
Cover with a tea towel.
Leave to prove for 40 minutes.
STEP 6/6
Preheat an oven to 180ºC.
Remove the tea towel from the tin.
Brush the top of each dough piece with Ingredients 4 (egg).
Bake for 45 minutes at 180ºC until golden brown.
Leave for 10 minutes to cool slightly.
Serve warm.
Feta, Herb and Sundried Tomato Tear and Share Bread
Ingredients
100 grams feta
30 grams Parmesan
15 grams flat leaf parsley
15 grams chives
1 extra virgin olive oil
1 tsp. pepper
500 grams bread flour
7 grams dried yeast
2 tsp. salt
1 tsp. caster sugar
3 extra virgin olive oil
320 grams water
70 grams sundried tomato
1 egg, beaten
Instructions
STEP 1/6
Crumble the feta.
Finely grate the parmesan.
Destalk and finely chop the parsley.
Finely chop the chives.
Roughly chop the sundried tomatoes.
STEP 2/6
Grease the round tin and line with parchment paper.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the K beater to the machine.
STEP 3/6
Attach the Mixer bowl to the machine.
Add Ingredients 1 (feta, parmesan, herbs, oil, pepper) into the Mixer bowl.
Start the speed on Min and gradually increase speed.
Mix on speed 3 for about 30 seconds until combined.
Remove the bowl from the machine.
Cover with cling film.
Chill in the fridge.
STEP 4/6
Attach the EasyWarm bowl to the machine, fit the Dough Tool.
Add Ingredients 2 (flour, yeast, salt, caster sugar, oil, water) into the EasyWarm bowl, fit the splash guard.
Knead on speed 1 for 5 minutes until elastic.
Remove the Dough Tool from the machine.
Prove on heat setting 2 for 1 hour.
STEP 5/6
Transfer the dough to a lightly floured worksurface.
Stretch the dough out and press gently to remove the air bubbles.
Roll the dough out into a rectangle about 25 cm x 35 cm (10 x 14") in size.
Scatter content of the Mixer bowl over the dough.
Add Ingredients 3 (tomatoes) onto the dough.
Roll up the dough, starting from the longer side, to make a log shape.
Cut the log into 7 equal pieces about 5 cm (2”) wide.
Place each piece of dough into the round tin.
Cover with a tea towel.
Leave to prove for 40 minutes.
STEP 6/6
Preheat an oven to 180ºC.
Remove the tea towel from the tin.
Brush the top of each dough piece with Ingredients 4 (egg).
Bake for 45 minutes at 180ºC until golden brown.
Leave for 10 minutes to cool slightly.
Serve warm.