This tear and share bread is a great choice when eating with friends.
|1 ½ tsps||yeast|
|2 ½ tsps||caster sugar|
|2 ½ tbsps||sunflower oil|
|Handful||fresh parsley, finely chopped|
|6 garlic cloves||crushed|
1. Add the yeast and sugar to a medium sized mixing bowl.
2. Place a small pan over a low heat and add the cold water. Raise the heat to body temperature then remove and pour into the mixing bowl. This may take less than a minute so be careful not to overheat.
3. Mix the ingredients together then cover with cling film and leave to one side for 20 minutes.
4. Sieve the flour into a large mixing bowl together with the salt then mix together. Form a small well in the middle of the bowl then slowly add the yeast solution and sunflower oil. Mix as you go until a large dough ball forms. Use a dash of extra water if too dry, add a small amount of flour if too wet.
5. Keep the dough in the bowl and cover with cling film then leave to stand for approx. 30 minutes in a warm dry place.
6. The dough should now be mailable and slightly stretchy. Sprinkle a little flour onto a flat surface then knead for 2 minutes. Place the dough back in the bowl, cover with cling film again then return the bowl to the warm dry place. Leave for 2 hours, during which the dough will grow in size.
7. Coat the inside of an ovenproof container with a further teaspoon of sunflower oil. Carefully divide the dough into 8-10 small balls. Place the balls inside the container. Cover with cling film and leave for 45 minutes in a warm dry place.
8. Pre-heat the oven to 180oC.
9. Once 45 minutes has elapsed, remove the cling film cover and gently cover the top of the dough balls with a light glaze of beaten egg. Place in the oven for 15 minutes then remove and apply a second coat of egg. Cook for a further 15 minutes.
10. Top the dough balls with the garlic and parsley then cook for a further 2 minutes. Finish with a drizzle of sunflower oil and a pinch of salt.
Be careful not to knock the air out of the dough as you glaze with beaten egg.