Tear and Share Bread



150ml/5fl oz whole milk, plus extra for glazing
400g/14oz strong white flour, plus extra for kneading
7g/¼oz sachet fast-action dried yeast
1 tsp caster sugar
1 tsp fine sea salt
15g/½oz butter
1 tbsp sunflower oil, plus extra for greasing
1 large onion, peeled and chopped
1 garlic clove, crushed
15-20 sage leaves, chopped, plus extra for garnish
freshly ground black pepper



Preparation method

1. Heat 150ml/5fl oz water and the milk in a saucepan over a low heat until lukewarm.
2. Sift the flour into a large mixing bowl and stir in the yeast, sugar and salt.
3. Make a well in the centre and stir in the water and milk with a large wooden spoon. Gather
     into a ball then turn out onto a lightly floured surface and knead
4.Place the dough in an oiled bowl and cover loosely with oiled clingfilm. Leave to rise in a
    warm place for 45-60 minutes or until doubled in size.
5.Meanwhile, melt the butter and oil in a large non-stick frying pan and fry the onion and garlic
    over a very low heat for 10 minutes, or until softened.
6.Scatter the chopped sage over the onions and cook for a further 2-3 minutes. Remove from
    the heat, season with lots of freshly ground black pepper and set aside to cool.
7.When the dough has doubled in size, tip it back onto a floured surface and flatten with the
     palms of your hands. Spoon the onion mixture on top and knead for a couple of minutes until evenly
     incorporated. Sprinkle with a little extra flour if it becomes sticky.
8.Divide the dough into eight and shape into neat balls by pulling the dough from the outside
    of the ball and pushing into the centre. Turn over with the ends underneath. Place the rolls in a circle
    on a large baking tray lined with greaseproof paper, making sure the dough balls are touching. Cover
    loosely with oiled cling film and leave to prove in a warm place for 45 minutes, or until doubled in size.
9.Preheat the oven to 180C/350F/Gas 6.
10.Brush the top of each roll lightly with milk and place a small sage leaf on top. Brush with more
      milk and bake in the centre of the oven for 20 minutes, or until risen and golden-brown.





With permission of www.catering4kent.co.uk

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