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Denby – Tear & Share Bread Rolls

Denby – Tear & Share Bread Rolls

It’s Bread Week on The Great British Bake Off and Denby and @thecookandhim have shared their delicious vegan tear and share bread recipe for you to enjoy.

 

Serves: 18 small rolls | Prep time: 20 minutes |

Cook time: 25 minutes| Inactive time: 2 hours

Ingredients

Basic Dough:

• 1/2 cup (125ml) water

• 1/2 cup (125ml) plant milk – we used unsweetened almond milk

• 1 tbsp coconut sugar – or sub with preferred sugar

• 1 + 1/4 tbsp active dried yeast

• 2 + 3/4 cups (400g) strong white bread flour

• 1 tsp salt

• 3 tbsp (25ml) oil – we used olive oil

 

Filling:

• 6 dried apricots

• 1/4 cup (25g) walnuts

• 1 tbsp garlic powder

• 1/4 cup (10g) grated vegan parmesan

• few sprigs fresh parsley

• 1 tbsp sesame seeds

• 1 tbsp poppy seeds

 

Method

 

1. To make the bread dough, put the water and milk into a saucepan with the sugar and warm to body temperature

 

2. Whisk in the yeast and leave to stand and froth for 2-3 minutes

 

3. Put the flour and salt into a large bowl and stir together

 

4. Whisk the oil into the milk mixture then pour into the flour. Mix together until it starts to form a dough then dip out onto a lightly floured surface and knead for 5-6 minutes until smooth and elastic

 

5. Put the dough into a clean, lightly oiled bowl, cover with a t-towel an leave in a warm place to prove until doubled in size. This can take up to an hour dependent on room temperature. If you have a bread proving setting on your oven it will take around half an hour

 

6. While that’s proving prepare your fillings. Keep each separate.

 

Apricot filling – Roughly dice the apricots into small pieces, chop the walnuts and mix together

Parmesan filling – Finely chop the fresh parsley and mix with the grated vegan Parmesan and garlic powder

Seed filling – Mix the sesame seeds with the poppy seeds in a small bowl

 

7. When the bread dough is ready divide into 3 equal amounts

 

8. Take one third and flatten out into a rough mini pizza shape. top with the apricots and walnuts and fold the dough over it, rolling, turning and kneading until the fruit and nuts are well incorporated into the dough. Set that to one side

 

9. Repeat this step with the Parmesan mix then again with the seeds mix

 

10. Divide each of those doughs into 6 smaller pieces and roll into ball shapes. Space reasonably close together on a lined baking tray. You can keep all of the same flavour balls together in a group or mix them up!

 

11. Prove again until doubled in size then preheat your oven to 190 Fan / 210 C / 410 F / Gas 6 1/2. Bake for 25-30 minutes until golden and crisp

 

12. Allow to cool for 5 minutes before splitting. buttering and serving on Denby plates and with a piping hot mug of tea served in your favourite Denby mug

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