Feta, Herb and Sundried Tomato Tear and Share Bread

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 50mins
  • Serves icon
    Serves
    7
  • Calories icon
    Calories
    438
based on 48 ratings

This 'tear and share' bread makes a delicious accompaniment to a family dinner or serve it for lunch with antipasti or a homemade soup. If you do not have a round tin you can make this bread 'free-form' on a rectangular baking sheet, simply place the cut sections of dough near each other on the tray.

recipe updated Apr 29, 2024

Ingredients

  • Parmesan cheese icon
    Parmesan cheese
    30 g
  • Flat-leaf parsley icon
    Flat-leaf parsley
    15 g
  • Fresh chives icon
    Fresh chives
    15 g
  • Sundried tomato icon
    Sundried tomato
    70 g
  • Feta cheese icon
    Feta cheese
    100 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    4 tablespoons
  • Black pepper icon
    Black pepper
    1 teaspoon
  • Bread flour icon
    Bread flour
    500 g
  • Quick-rise yeast icon
    Quick-rise yeast
    7 g
  • Salt icon
    Salt
    2 teaspoons
  • Caster sugar icon
    Caster sugar
    1 teaspoon
  • Water icon
    Water
    320 g
  • Egg icon
    Egg
    1

Tools

  • kCook icon Oven
  • kCook icon Plastic wrap
  • kCook icon Chef Patissier XL
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Easywarm bowl
  • kCook icon Lightly floured surface
  • kCook icon Round pan - 23cm (9")

Step preview

  1. Attach K Beater
  2. Add feta cheese, parmesan cheese, flat-leaf parsley, fresh chives, extra virgin olive oil and black pepper to the Kenwood Bowl
  3. Mix until combined - approx 30 sec, Speed 3
  4. Remove the bowl from the machine
  5. Cover with plastic wrap
  6. Chill in fridge and continue
  7. Attach Dough Tool
  8. Add bread flour, quick-rise yeast, salt, caster sugar, extra virgin olive oil and water to the EasyWarm Bowl
  9. Knead with splashguard fitted until elastic - 5 min, Speed 1
  10. Remove Dough Tool
  11. Prove with splashguard fitted - 1 hr, 2
  12. Grease a clean round pan then set aside
  13. Transfer dough to lightly floured surface
  14. Stretch the dough out and press gently to remove the air bubbles
  15. Roll out into a rectangle
  16. Remove the cheese and herbs mixture from the fridge
  17. Transfer cheese mixture to dough
  18. Add sundried tomato to the dough
  19. Roll into a log
  20. Cut equal pieces
  21. Transfer shaped dough to round pan
  22. Cover with kitchen towel
  23. Prove - 40 min
  24. Pre-heat oven - 180°C
  25. Remove the kitchen towel from the pan
  26. Brush with egg
  27. Bake until golden brown - 45 min, 180°C
  28. Remove from oven
  29. Let cool slightly - 10 min
  30. Serve warm
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