Monday 13 October 2014

Simple Tear & Share Bread Rolls

Bread had never been my strong point. My husband and I usually attempt to eat a small portion of the experiment, then the rest is left to wither and die in the bread bin. Hard, heavy, soggy … you name it, I’ve had that bread disaster. So I was amazed when these tear and share rolls actually worked! The first time, they weren’t cooked for quite long enough, but after a little trial and error, 25 minutes is the perfect time in my oven.


I’ve tried numerous recipes for bread, but haven’t seemed to succeed, really succeed, with any. My best attempts were my flowerpot loaves. But after a visit to Dun Elm, I picked up a Mason Cash flower shaped bread mould and there was a recipe on the back, so, with nothing to lose, I tried it out…and it worked! And it was really, really easy, but you do have to plan your next few hours around the bread as it’s most delicious when still warm from the oven!


  • 500g strong white bread flour
  • 1 teaspoon of salt
  • 7g sachet fast action yeast
  • 2 tablespoons olive oil plus extra for drizzling
  • 350ml warm water
  • Method:

    Oil or butter your bread form. You can simply use a round cake tin for this.

    Heat oven to 220 degrees celcius, 200 for a fan oven.

    Add the salt and yeast to the flour, one either side of the bowl.

    Make a well in the centre and add the oil, then most of the water.

    Stir until mainly combined then tip out onto a well floured surface. If it’s too crumbly, add the rest of the water. It should become less sticky and more stretchy within a minute of kneading, but if not, add a bit more flour.

    Knead, stretch, throw, etc. for ten minutes until elastic and shiny.

    Oil a bowl and pop in – cover with Clingfilm or a bag and leave somewhere warmish to prove for an hour.

    Once proved, tip out and gently roll into a long sausage. Split into seven equal sized pieces. At this stage, you can add any other flavourings, for example, sea salt and chopped rosemary, or olives and sundried tomatoes.

    Roll each piece into a ball – I stretch mine and make each into a spiral – then place in the tin or mould with one in the centre.

    Re-cover and leave for twenty minutes.

    Pop gently into the oven for 25 minutes and you’re done!


    Why not serve with this carrot, chilli and cashew nut soup?

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    Would love to hear your thoughts and ideas!
    Merlotti x

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