Garlic and herb tear ‘n’ share bread

Ingredients

• 1 xPaul Hollywood Garlic & Herb Tear ‘n’ Share Bread Mix
• 50 mlolive oil
• 320 mlcool water

Instructions

1. 1

   Mix the dough

   Tip the bread mix into a large bowl. Add the olive oil and 250 ml of the cool water, then mix with an electric mixer fitted with a dough hook or by hand. Add a little more water at a time until the dough is soft and sticky.

2. 2

   Knead and prove

   Turn the dough onto an oiled work surface and knead for 10 minutes, until it feels smooth and silky and is less sticky. Put it in a lightly oiled bowl, cover and leave until doubled in size, about 1–2 hours.

3. 3

   Add optional seeds

   For extra texture, sprinkle sesame and poppy seeds over each segment before baking.

4. 4

   Shape the rolls

   Turn the dough onto a lightly floured surface and knock it back to remove the air. Divide it into 16 equal pieces and roll each piece into a ball.

5. 5

   Arrange and prove

   Place one ball in the centre of a baking tin and arrange the remaining balls around it. Cover with a clean plastic bag and leave to prove until doubled in size, about 1 hour.

6. 6

   Bake the bread

   Preheat the oven to 220°C, 200°C fan or gas mark 6. Bake the loaf on the middle shelf for 20–25 minutes. Leave it to cool for a few minutes before turning it onto a wire rack, then brush with melted butter and serve warm.

What is tear-and-share bread?

Tear-and-share bread is shaped as individual rolls that bake together into one loaf, so each person can pull off a piece. This version uses a prepared garlic and herb mix for its flavour and keeps the shaping straightforward.

The method follows a familiar enriched-bread rhythm: knead the dough, let it rise, shape it, then prove it again before baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1900 calories, 48g protein, 335g carbs, 51g fat.

Most of the carbohydrates come from the bread mix, while the olive oil contributes most of the fat; the mix also supplies some protein. Serve a piece with vegetables or salad, and add a protein-rich accompaniment such as beans or cheese to make a more balanced plate.

The mix and the water

Bread mix: the garlic and herb seasoning is already included, so the mix provides the loaf’s main flavour.

Water: start with 250 ml, then add the rest gradually as needed. The dough should be soft and sticky rather than stiff.

Kneading and the first rise

Kneading: work the dough for the full 10 minutes, by hand or with a dough hook. It is ready when it feels smoother and silkier and sticks less to the work surface.

First prove: cover the dough and let it rise until doubled, which may take 1–2 hours. The stated time is a guide; use the dough’s size as the cue.

Shaping 16 rolls

Even pieces: divide the dough into 16 similar portions so the rolls bake at roughly the same rate.

Arrangement: set one ball in the middle of the tin and place the others around it. Leave them covered for the second prove, until they have doubled in size.

How to tell it is baked

Oven: bake on the middle shelf at 220°C, 200°C fan or gas mark 6 for 20–25 minutes. Keep an eye on the loaf towards the end of the baking time.

Finish: let it cool briefly before turning it out onto a wire rack. Brushing with melted butter is part of the method; serve while the bread is still warm.

Serving ideas

Serve the warm rolls alongside soup, a salad or a sharing meal. Their garlic and herb flavour also works with dips or a simple spread.

For a seeded finish, the method suggests sprinkling sesame and poppy seeds on the segments before baking.

Recipe notes & tips

• Add the remaining water slowly so the dough does not become wetter than needed.
• Oil your hands or work surface lightly if the dough is difficult to handle.
• Use the dough’s doubled size, rather than the clock alone, to judge each prove.
• Divide the dough into similarly sized pieces to help the rolls bake evenly.
• Leave the loaf on a wire rack after turning it out so the base does not become damp.

Variations

• Seeded top: sprinkle sesame and poppy seeds over the segments before baking.
• Cheesy finish: scatter grated cheese over the loaf towards the end of baking.
• Herb accent: add a little chopped fresh parsley after baking.
• Dipping bread: serve warm with olive oil or a savoury dip.
• Soup side: offer the rolls alongside a bowl of vegetable or tomato soup.

Common mistakes to avoid

• Adding all the water at once: hold some back and add it gradually until the dough is soft and sticky.
• Stopping kneading early: continue for the full 10 minutes, until the dough feels smoother and silkier.
• Rushing the first prove: wait until the dough has doubled rather than shaping it by the clock.
• Uneven portions: divide the dough into 16 similar pieces so they bake more consistently.
• Skipping the second prove: cover the shaped rolls and wait until they have doubled before baking.

How to store

Cool the bread completely, then store it in an airtight container at room temperature and eat within 2 days. Reheat briefly in a warm oven until soft and warmed through.

Frequently asked questions