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Tear and Share Garlic Bread

Tear and Share Garlic Bread

We love garlic bread so thought we would give a tear and share recipe a go.  We thought this might be a great dish for eating during one of the Euro 2024 matches.

We have used our basic bread recipe, which we have scaled back to fit in a cast iron skillet.

You’ll need to allow plenty of time to prepare this dish. The dough needs to prove twice and each prove takes at least an hour.  To be on the safe side, allow about 3.5 hours for making and proving the dough before cooking.

     

    Cooking surfaces

    BBQ Temperature

    200°C

    Ingredients

    • 300g Strong White Bread Flour
    • 5g Allinson Easy Bake Yeast
    • 1/2 tsp table salt
    • 1.25 tbsp olive oil
    • 180ml warm water

    For the garlic butter

    • 50g butter
    • 2 tbsp olive oil
    • 4 garlic cloves, crushed
    • sprinkle of flat leaf parsley, finely chopped

    Method

    1. We suggest that you don’t fire up your Egg until the dough has finished proving for a second time.  When you’re ready to cook set up your Egg for an indirect cook at 200°C.
    2. Put the flour into a mixing bowl and add the salt and yeast keeping them on separate sides of the bowl.
    3. Add the olive oil.
    4. In a mixer or by hand, mix in the water letting the ball of dough form. After a few minutes it should pull all the flour from the bowl leaving it clean. If the bowl still has lots of flour stuck to the sides add a little water, if the dough is sticking at the bottom of the bowl add a little flour.
    5. Take your sticky dough and transfer onto a solid surface covered with a little oil to knead on.
    6. Knead for about 10 minutes, the dough will become stretchy and have a smooth texture. Paul Hollywood does a great demo here.
    7. Transfer to an oiled bowl to allow to rest for 1 hour or until it doubles in size. You should cover the bowl with cling film.
    8. Once doubled in size knock back the dough, basically a quick knead to take the air out of the dough.
    9. Divide the dough into 12 portions and make each one into a dough ball shape.
    10. Brush some oil around the inside of the cast iron pan.  Place your dough balls into the pan and cover with cling film to prove until they double in size again.
    11. Melt the butter and add the garlic.  Brush the dough balls with the garlic butter, you’ll brush them again once they’re cooked.
    12. Pop the skillet in the Egg and cook for about 30 minutes until both the top and bottom are golden brown.
    13. Remove from the Egg and place the bread on a cooling rack.  Whilst the bread is still hot, brush the bread with some more garlic butter to give a lovely sheen to the top.
    14. You may wish to sprinkle with a bit of salt.
    15. Dive in as soon as you can, we’re confident it won’t last long!

     

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