Tear and Share bread

Tear and Share bread

3 from 2 votes
Course Breads
Cuisine French, Irish
Servings 6


  • 7 g dried active yeast
  • 75 ml milk
  • 150 ml water lukewarm
  • 400 g strong flour plus extra for dusting
  • 5 g salt
  • 3 tbsp olive oil
  • 100 g butter melted
  • 1 egg wash
  • 2 tbsp. fresh rosemary
  • 1 tsp. mixed herbs
  • 100 g grated cheddar and mozzarella
  • 50 g parmesan


  • Place the dry yeast with the warm milk. Stir and set aside and leave for a few minutes in a warm place to activate.
  • Next, Place the flour, salt, melted butter and oil in a large mixing bowl.
  • Pour the milk mixture and the water over the flour mix and knead the dough for approximately 5-8 minutes until it become smooth and elastic.
  • Cover with cling film or alternately a damp cloth and let prove for 45-60 minutes in a warm place.
  • Knock back and transfer on a work surface. Divide dough into 15 pieces. Roll each piece into a smooth ball and arrange on the baking tray into a triangle shape.
  • Cover with a damp cloth and set aside for a further 30 minutes in a warm area to proof a second time.
  • Once ready, preheat the oven to 190˚C.
  • Carefully Brush with egg wash and sprinkle with the herbs, grated cheese mix and parmesan. Drizzle extra olive oil over and place in the oven for 30-35 minutes until fully cooked.
  • Remove from the oven and sprinkle add extra grated parmesan just before serving.
  • Before serving, warm in the oven for 5 minutes!
Keyword bread, cheese, christmas, Kevin Dundon

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