Cheesy Tear And Share Bread
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This easy cheese and herb tear-and-share bread is delicious served with meats and cheeses and is perfect for feeding a crowd. Use them as a side to dunk into soups, or as part of a buffet. They also make a perfect sandwich. And all ingredients are from Aldi!
Tear & Share Bread
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Ingredients needed for tear and share bread
We're using a bread mix for this one as it's just so easy. And this is before Aldi UK started stocking strong flour for the winter.
- cheddar cheese and onion bread mix (or use any bread mix)
- fresh thyme
- cheddar cheese
- parmesan (I know the photo is with mozzarella. I used the wrong cheese for the photo, but the right cheese for the recipe!)
Tear and share bread step by step
- This really is the easiest recipe ever. Because we're using a bread mix with the yeast already included we don't need to worry about proving yeast or anything.
- Simply empty the bag of bread mix into a bowl. Add-in about 1 tablespoon of fresh thyme leaves and about 30g of grated cheddar.
- Pour in the water, the amount of water will be listed on the bag of bread mix. You may need to add a little more water than is stated on the bag.
- Mix the water into the bread mix until you have a shaggy dough. The bread dough should be soft and moist, but not sticky. Once you have a dough, knead it on the work surface for about 5 minutes, until you have a smooth bread dough that springs back when you poke it. Place it back into a bowl to rise and double in size. This should only take about 20 minutes.
- Once your dough has doubled in size, cut it into 8 equal pieces and roll into smooth rolls. Place them in a lined round tin. Just a 9 inch (22cm) round cake tin is perfect. Once they're in the tin, rest them for another 10 minutes. Just cover with a tea towel while they have a second rise.
- Brush the tops of the rolls with a little milk, or you can use water. Sprinkle some more of the fresh thyme leaves and grate the parmesan over the top. Be as generous as you like with both.
- Bake for about 15 minutes. Once the bread is done, remove from the oven and leave in the tin to cool for about 10 minutes.
Variations
I absolutely love this bread as it is, but if you find that you're interested in adding to it even more, then I've got some ideas for you!
bacon lardons- fry these until crispy and remove from the pan and place on a paper towel to drain the fat and to cool. Once the bacon bits are cooled add them to the flour bread mix before you add the water. Then add the water and continue as instructed
garlic & herbs- Add in 1 tablespoon of dried mixed herbs to the flour bread mix, before the water and continue with the steps until you've rolled the dough into rolls. Melt 2 tablespoons of butter add in 1 clove of crushed garlic and a teaspoon of dried or fresh herbs. Brush the rolls with the garlic herb butter and bake as instructed.
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Cheesy Tear And Share Bread Recipe
Ingredients
For Bread Mix Option:
- 500 g cheddar cheese and onion bread mix
For Homemade Dough Option:
- 500 g strong bread flour
- 1 packet, 7 g instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 250 ml warm water
- 50 g cheddar, grated (for dough)
Additional Ingredients:
- 2 sprigs fresh thyme, leaves picked
- 50 g cheddar, grated (for topping)
- 2 tablespoons milk, for brushing the tops
- 25 g parmesan cheese, grated, for the top
Instructions
Prepare the Dough:
Using Bread Mix:
- Empty the bread mix into a large bowl. Add 1 tablespoon of fresh thyme leaves and 30 g of grated cheddar. Follow the instructions on the bread mix packet for the amount of water needed, adding slightly more if necessary. Mix until a shaggy dough forms.
Using Homemade Dough:
- In a large bowl, combine the strong bread flour, instant yeast, salt, and sugar. Add the warm water and mix until a shaggy dough forms. Add 50 g of grated cheddar and 1 tablespoon of fresh thyme leaves. Mix well.
Knead the Dough:
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. The dough should be soft and moist but not sticky. Place it back into the bowl, cover, and let it rise for about 20 minutes or until doubled in size.
Shape the Rolls:
- Once risen, divide the dough into 8 equal pieces and roll each into a smooth ball. Place the rolls in a lined 22 cm round cake tin. Cover with a tea towel and let them rise again for 10 minutes.
Prepare for Baking:
- Preheat your oven to 200°C (180°C fan). Brush the tops of the rolls with milk. Sprinkle the remaining thyme leaves and grated parmesan over the rolls.
Bake:
- Bake in the preheated oven for about 15 minutes, or until the rolls are golden brown. Remove from the oven and let cool in the tin for 10 minutes before serving.
Notes
- Dough Consistency: Ensure the dough is not too sticky; it should be easy to handle and knead.
- Rising Time: Rising times may vary based on room temperature. The dough should double in size during the first rise.
- Toppings: Feel free to add more thyme and parmesan to taste. Other herbs or cheeses can be substituted as well.
- Serving Suggestions: These rolls are best enjoyed warm and can be served with butter or a dipping sauce.
Nutrition
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