Tear and Share Heart Bread
We use Dove’s organic white bread flour, the water quantity may vary for other brands. This bread can be baked in loaf tins or made into plaits or rolls. Makes 1 “Tear and Share” heart
20g organic sugar
390g warm water
700g strong organic flour
16g pure dairy salt
2 x loaf tins 12.5cm (5 inch) x 20cm (8 inch)
Crumble the yeast into a bowl, add the sugar and 390g of warm water (anything above 45C will kill yeast). Mix and allow to stand for a couple of minutes. Meanwhile, put the flour into a wide mixing bowl, add the salt, mix then rub in the butter until it resembles coarse breadcrumbs.
Add all the liquid ingredients to the flour and mix to a dough with your hand. Turn out onto a clean work surface (no flour). Cover with the upturned bowl and allow to rest for 15-30 minutes. Uncover, if it feels a little dry and tough, wet your hand, rub over the dough and knead by hand until silky and smooth — 10 minutes approximately. Return to the bowl and cover with a damp tea-
towel. Allow to rise until double in size.
Meanwhile, preheat the oven to 230C/ 450F/Gas Mark 8.
Turn out onto the work surface, knead for a minute or two and shape as desired.
Divide the dough into 4, shape 6 rolls from each piece. Shape into 32 small rolls less than 15g (1/2oz) each in weight and build into a heart shape on a baking tray.
Leave a little space between each one to allow room for rising. Cover and allow to double in size. Egg wash and bake in the preheated oven 230C/450F/Gas Mark 8 for 10 minutes then reduce to 200C/400F/Gas Mark 6 and cook for a further 20-25 minutes.
Cool on a wire rack.