Feta, Herb and Sundried Tomato Tear and Share Bread
This 'tear and share' bread makes a delicious accompaniment to a family dinner or serve it for lunch with antipasti or a homemade soup.
Ingredients
100 g feta
30 g Parmesan
15 g flat leaf parsley
15 g chives
1 Tbsp extra virgin olive oil
1 tsp pepper
Ingredients 2
500 g bread flour
7 g dried yeast
2 tsp salt
1 tsp caster sugar
3 Tbsp extra virgin olive oil
320 g water
Ingredients 3
70 g sundried tomato
Ingredients 4
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.
If you do not have a round tin you can make this bread 'free-form' on a rectangular baking sheet, simply place the cut sections of dough near each other on the tray.
Feta, Herb and Sundried Tomato Tear and Share Bread
This 'tear and share' bread makes a delicious accompaniment to a family dinner or serve it for lunch with antipasti or a homemade soup.
Ingredients
100 g feta
30 g Parmesan
15 g flat leaf parsley
15 g chives
1 Tbsp extra virgin olive oil
1 tsp pepper
Ingredients 2
500 g bread flour
7 g dried yeast
2 tsp salt
1 tsp caster sugar
3 Tbsp extra virgin olive oil
320 g water
Ingredients 3
70 g sundried tomato
Ingredients 4
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.