Recipe For Tear And Share Bread

I am not the biggest fan of poppy seeds and sesame seeds. You will probably find me dusting them off this tear and share bread. But, I am a huge fan of this loaf. It is soft and moreish and I tend to make it often. Usually I send half home with James so he too can enjoy my bread.

Tear And Share Bread
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I have a pair of glasses next to my bed that I use for reading. Two Sunday nights’ ago I put them on and a piece of what looked like fishing line was hanging off the one lens. I have been wearing frameless lenses for years now and this is the first time that the nylon has broken. I was not sure whether this would be covered by the manufacturers guarantee or not. On the Monday morning I brought the glasses to work with me and read up on their guarantee on their website. It turns out that the 40% discount for lens replacement is standard! This made me doubly cross at the way that was handled. I was relieved to see that the repair needed was covered by their guarantee so took the lenses in. The owner sat and did the fiddly bit of repairing them.

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While he started on this I browsed through the local kitchen shop. Not finding anything I needed I went back to the optometrist. They were very chatty and friendly but I still felt ripped off. I did not know how to share this information with them so carried on like everything was OK. They are nice people, but that does not mean much. And now I have to start over again looking for someone new to take care of my eyes.

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Tear And Share Bread

Make this for guests and leave on the table for people to break into as they feel like.
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

for the dough

  • 580 g flour sifted, plus extra for dusting
  • 5 g fennel seeds
  • 50 g fructose
  • 8 g salt
  • 10 g instant dry yeast
  • 375 mls tepid milk
  • 30 mls macadamia nut oil plus extra for greasing
  • 50 g butter melted
  • 1 egg lightly beaten

to glaze

  • 1 egg white slackened
  • 5 mls sesame seeds
  • 10 mls poppy seeds

Method

for the dough

  • Place the flour, fennel seeds, fructose and salt into a stand mixer bowl
  • Mix together using the dough hook
  • Add the yeast and mix in
  • Place the milk into a mixing bowl and add the oil, butter and egg
  • Whisk to combine
  • Make a well in the centre of the flour and pour in the milk mixture
  • Knead on a slow speed and once combined set your timer for 10 minutes
  • After the time is up, turn out onto a lightly floured surface and shape into a ball
  • Lightly grease the bowl and place the dough into the bowl, seam side down
  • Cover and leave to prove until doubled in size
  • Turn out and divide into 75g pieces
  • Roll each piece into a ball on a lightly oiled surface, and place into a 23cm springform tin, starting in the middle
  • Cover with a shower cap and leave to prove for 20 minutes
  • Preheat the oven to 180° Celsius with a baking stone if you have one
  • Brush the top of the dough with the egg white and sprinkle on the seeds
  • Bake for 45 minutes and remove from the oven
  • Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely

 

Inspiration published on Lavender and Lime July 2:


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