Garlic & herb tear and share bread

Garlic & herb tear and share bread

Total: 2 hr 35 Min. | Active: 30 Min.
vegetarian
Nutritional value / 100 g: 190 kcal
, Fat: 9 g
, Carbohydrate: 21 g
, Protein: 6 g

Ingredients

1 piece

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g half-white flour
1 ½ tsp salt
½ cube yeast (approx. 20 g), crumbled
3 dl water
2 tbsp olive oil

Filling

80 g salted butter, soft
3 garlic cloves, pressed
2 tsp rosemary needles, finely chopped
2 tsp thyme leaves, finely chopped
a little pepper

Tear and share bread

a little half-white flour
130 g grated Gruyère
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Utensils

1 loaf tin (approx. 30 cm), fully lined with baking paper

How it's done

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Dough

Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Mix the butter with all the other ingredients up to and including the pepper.

Tear and share bread

On a lightly floured surface, roll out the dough to a 30 x 40 cm rectangle. Spread the filling on top, sprinkle with 2/3 of the cheese and press down gently. Cut the dough crosswise into 5 strips, then rectangles of approx. 5 x 7 cm. Stack the rectangles on top of each other, transfer to the loaf tin, sprinkle with the remainder of the cheese.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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