As the autumn evenings draw in and the entertaining season approaches, Homemade Bread Day (17th November) couldn’t be better timed. It’s the perfect excuse to slow down, roll up your sleeves, and fill your kitchen with the comforting aroma of freshly baked bread.
This year, why not give the humble loaf a party-ready twist?
Tear and Share bread – the ultimate crowd pleaser.
Whether you’re hosting a cosy dinner with friends, laying out a festive buffet, or simply gathering for drinks and nibbles, a freshly baked tear and share is guaranteed to steal the show.
Sociable by nature, tear and share breads are made to be pulled apart at the table, making them a feast for the eyes, interactive, fun and just inviting your guests to tuck in together.
The Joy of Homemade
Here at Nelstrops we want to celebrate Homemade Bread Day with our baking community and share some of our favourite recipes and ideas.
So, this Homemade Bread Day, why not start a new tradition? Bake a tear and share, invite your favourite people, and let the breaking of bread be the beginning of your festive celebrations.
Sweet or savoury tear and share loaves are endlessly versatile and can be adapted to suit any occasion here are some flavours to try.
Green Pesto and Parmesan Wreath – A savoury showstopper that pairs perfectly with soups and stews.
Cheese and Chutney Tear Apart Rolls – Irresistibly gooey and a great accompaniment with your favourite buffet items
Spinach and Feta Bread – Totally delicious and a little bit healthy.
Mediterranean Salami, Goat Cheese and Olive – Packed with flavour and perfect for an antipasti-style spread.
All of these ideas work well with a basic bread recipe using Nelstrop traditional strong white, 1820 Wholemeal, Maltflake or Multiseed and flake depending on your personal preference
Nelstrop Traditional Bread Recipe for Tear and Share
Ingredients
500g (4 cups) Nelstrop Traditional Strong White
7g (1 packet) instant yeast
10g (2 tsp) salt
300ml (1 1/8 cups) warm water
30ml (2 tbsp) vegetable oil
Method
1. Mix the Dry Ingredients
In a large mixing bowl, combine the bread flour, yeast, and salt.
Stir gently to mix the ingredients evenly.
2. Add the Wet Ingredients
Make a well in the centre of the flour mixture and pour in the warm water, and oil
Mix with a wooden spoon or your hands until the dough starts to come together.
3. Knead the Dough
Turn the dough out onto a floured surface.
Knead it for 8-10 minutes until smooth and elastic. (If the dough is sticky, sprinkle a little more flour, but avoid over-flouring.)
4. First Rise
Place the dough in a lightly oiled bowl and cover it with a clean tea towel or plastic wrap.
Let it rise in a warm place for 2 hours, or until it has doubled in size.
(Tip Proofing Spot: A warm, draft-free area is ideal for the dough to rise.)
5. Shape the Tear and Share loaf
Shape your loaf by flattening the dough into a rectangle, laying your favourite fillings over the dough, and then rolling it tightly. You’ll need about 400g of dough.
At this point you can either chop it up into pieces and place in a well-greased baking tin or neatly cut and shape it, and place it on a tray lined with baking paper.
6. Second Rise
Cover the dough again and let it rise for 30-45 minutes, or until it has doubled in size.
7. Preheat the Oven
While the dough is rising, preheat your oven to 210°C (415°F).
(Tip) Place a small pan of water at the bottom of the oven to create steam, which helps give the bread a crispy crust.
8. Bake the Bread
Bake the loaf in the preheated oven for 15-25 minutes.
This will depend on the choice of filling and toppings, some of these ingredients will burn if left in the oven until the loaf is baked. For example cheese on top of the loaf will go brown in about 20 minutes but the loaf may take 30 minutes to bake. Try adding it part way through baking or keep the heat low.
Make sure the loaf is well baked inside; if you choose to use a lot of ingredients for filling or fillings that are wet it will take longer to bake.
9. Enjoy
Remove the bread from the oven, best enjoyed warm.
If you are planning ahead you can always reheat the loaf in the oven when you are ready.
