Roasted garlic, rosemary & cranberry tear & share bread
- Benjamina Ebuehi
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Serves 8 - 10
More effort
Prep: 35 mins
Cook: 1 hr and 10 mins
plus 1-2 hrs proving and resting
A star rating of 5 out of 5.4 ratingsRate
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Feeding a crowd at Christmas? Incorporate some festive flavours into this tear & share bread, with rosemary-scented dough and pops of sweet cranberries
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 whole garlic bulb
-
1 tbsp olive oil
-
210g plain flour
plus extra for dusting
-
210g strong white bread flour
-
7g sachet fast-action dried yeast
-
1 tbsp golden caster sugar
-
1 tsp fine sea salt
-
2 tbsp finely chopped rosemary
plus extra sprigs to garnish
-
3 eggs
beaten
-
50ml vegetable or sunflower oil
plus extra for the bowl
-
100g dried cranberries
roughly chopped
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Nutrition: Per serving (10)
- kcal254
- fat9g
- saturates1g
- carbs36g
- sugars9g
- fibre2g
- protein7g
- salt0.8g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Slice the top off the garlic bulb so the cloves are exposed. Drizzle over the olive oil, wrap in foil and roast for 30-40 mins, or until the exposed cloves are lightly browned and softened. Squeeze them out into a small bowl and mash with a fork. Set aside and leave to cool completely. Reduce the oven to 190C/170C fan/gas 5 and line a 23cm springform tin with baking parchment.
-
step 2
Tip the flours, yeast, sugar, salt and rosemary into the bowl of a stand mixer or a large bowl. Make a well in the centre using a wooden spoon and pour in 2 beaten eggs, the vegetable oil, 150ml lukewarm water and the roasted garlic. Knead on low speed for 6-8 mins, or by hand for 10-12 mins until the dough is smooth and supple. Add up to 50ml water if the dough is too dry; it should be soft and smooth.
-
step 3
Put the dough in a lightly oiled bowl, cover with a tea towel and leave to rise in a warm place for 1-2 hrs until nearly doubled in size. Once risen, knock the air back, turn the dough out onto a lightly floured surface and flatten into a circle with your fingers.
-
step 4
Scatter over the dried cranberries and briefly knead until incorporated into the dough. Cover with a tea towel and leave to rest for 15 mins. After this time, divide the dough into 16-20 even pieces. Roll each piece into a tight ball and arrange in the prepared tin. Cover and leave to rise again for 20 mins until puffed up. Brush with the remaining beaten egg and scatter with rosemary, then bake for 25-30 mins until golden. Sprinkle with sea salt, leave to cool slightly, then serve warm.
Recipe from Good Food magazine, December 2021
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A star rating of 5 out of 5.4 ratings
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