Tear and share garlic bread

Garlic butter has to be one of my all time favourite paring when it comes to combinations of seasonings & flavours, especially when its the form of some type of garlic bread.

Whilst doing the weekly shop last week, I forgot to pick up a tear and share garlic bread at the request of the husband and kids to go with our friday night veg lasagne for dinner, so it was the perfect excuse to make my own. The aroma in the kitchen was just delicious and as soon as I served it, it was gone in seconds.

The recipe below made up 10 dough balls, presented as a tear and share ring, and the dough balls were quite generous size wise so i would actually divide the dough into 12 pieces the next time i make it. I've adjusted the recipe stating 12 but you could stick to 10 if you wish to

To make a 12 ball tear and share ring you will need

For the dough

400g bread flour
1tsp onion salt
1 tsp garlic granules
1 tsp active dry yeast
1 tsp of mixed italian herbs
270 ml water
2 tbsp olive oil

For the garlic butter

3tsp garlic granules
110g salted butter
2 tsp dried parsley
2tsp dried oregano
4 tbsp grated parmesan/vegetarian hard cheese

• Start by placing the flour in a bowl, along with the salt & yeast at opposite sides of each other, then the oil, garlic granules, dried herbs in the middle of the bowl.

• Slowly add the water to the bowl, and mix everything together to form a soft, slightly sticky - but not wet- dough.

• Turn the dough out onto a floured work surface and knead until the dough becomes smooth & elastic - this can take between 8-10 minutes. You can knead it in a free standing mixer with the dough hook attachment if you prefer, it will also be much quicker.

• Place the dough into a lighlty oiled bowl and leave to prove until doubled in size.

• Whilst the dough is proving make the garlic butter by mixing all the ingredients togther then melting for a few seconds in the microwave

• Once the dough is ready, take an 9 inch round tin, and brush some of the melted butter all over the inside of the tin

• Divide the dough into 12 equal peices, form them into 12 balls, and place in the buttered tin. Leave to prove till doubled in size.

• Brush the top of the bread, once its doubled in size, with some of the garlic butter and bake for 20 mins at 180c

• Brush the top of the bread again generously with the garlic butter, sprinkle on the parmesan & place back in the oven for another 10 -12 minutes until golden brown. Give it a final brushing of butter once more when out of the oven just before serving.