Tear and Share Heart Bread

Irish Examiner - Weekend - - Food -

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 yeast

20g or­ganic su­gar

390g warm water

700g strong or­ganic flour

25g but­ter

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.

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