Tear and Share Garlic Bread

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This beautiful tear-and-share bread is easy to make and incredibly delicious. It’s an excellent starting point for those new to bread making, so don’t forget to give it your all while kneading. If coriander isn’t your thing, no worries – simply swap it with flat-leaf parsley or stick to the classic combination of garlic and oil. Enjoy the simplicity and tastiness of homemade bread!

400g strong white bread flour
7g dried yeast
10g salt
olive oil
1 egg, whisked
3 garlic cloves, grated
handful fresh coriander leaves, finely chopped

– Place the flour in a large bowl. Add the yeast to one side of the bowl and salt to the other.

– Slowly add 275ml water while you mix with your hands. Transfer to the stand mixer with the dough hook and knead for 8 minutes. Start slow and increase the speed.

– Lightly coat the inside of a large bowl with olive oil. Place the dough inside, cover, and let it rest for 1 hour.

– Transfer the dough to your clean worktop and knead for 30 seconds. Divide into eight 65g portions and one portion of 150g.

– Take one portion and fold all the corners of the dough in until you get a smooth top. Turn it over and roll it in the cage of your hand to form a ball. Repeat with the remaining dough.

– Lightly coat a 9″ round cake tin with olive oil. Place the largest dough ball in the centre and the small ones around the outside. Cover and let it rest for 1 hour.

– Preheat the oven to 220°C / 200°C with a fan.

– Gently brush the whisked egg on top of the dough. Place the tin in the oven and bake for 20-25 minutes.

– Mix the garlic and coriander with 3 tbsp oil in a small bowl. Let it infuse for 15-20 minutes.

– Remove the bread from the oven and the tin.

– Drizzle all the garlic oil over the top and serve!