Help - Soft and Doughy Tear N Share Type Bread Recipe Needed

PasturesNew

Years ago M&S used to sell some sun-dried tomato rolls and cheese/onion rolls. They also did loaves. These were really gorgeous, but expensive, so I only ever bought them about 4 times, about 20 years ago, but I remembered them all the time. Then they stopped doing it.

A few months ago, I was taking a short cut through an M&S at a station and I spotted what looked like something similar: it was a cellophane-wrapped pack of 6 rolls, 3 different flavours. And it made me want to really try to make this sort of bread myself. So that was when I started looking.

I don't know if anybody knows the bread I am on about.

PasturesNew

ifonlyitwaseasier wrote: »

ok it is here

Thanks. Looking at that picture, the bread is browner than I have in mind, but that might be preference and maybe it's super-soft/doughy/squidgy bread. I've bookmarked that one to try.

lil_me

Yay I was just about to hunt for that recipe, saved me a job Thanks! Goes less brown if you wrap loosely in tin foil.

freyasmum

My favourite dough recipe atm is actually a doughnut recipe, though I've only used it once for fried doughnuts, and I didn't like it

You need:
454g (14oz) strong white flour
1 tsp salt
1 tbsp caster sugar
2 tbsp milk powder
1 1/4 tsp fast-action dried yeast (i throw in a sachet)
2 eggs, beaten
175ml (6fl oz) hand-hot water

Mix the flour, salt, sugar, milk powder and years in a large bowl. Add the beaten eggs then add the water, bit-by-bit and just enough of it to make a soft dough.
Knead on a lightly floured surface (I like to oil the surface and my hands instead, got this tip from dan lepard) for 5 mins until dough is smooth and elastic. Put the dough back in the bowl and cover with some clingfilm and let double in size. How long this takes, depends on the temperature, but it's usually about an hour.
Tip the dough onto the floured (or oiled) surface and knead again for 5 mins.

To make pizza, halve it (this makes a monster pizza :eek:), roll out, top and cook until done - usually 20-30 mins.

To make doughnuts, roll out and cut into circles, making a hole in the centre. Cover with the clingfilm and leave to rise for another 30 mins, or until half as big again. Then deep-fry for 1-2 mins in hot oil. Cover with sugar and cinnamon.

To make garlic-y doughballs, take some dough and roll into small rounds. Place the balls onto a baking tray and dot garlic butter between them. Leave to rise for a wee while until risen and cook at 180 until done, usually 20-30 mins.

To make cinammon tear and share type bread, take the dough and roll into slighty bigger rounds than for garlic doughballs, arrange on a baking tray, all piled up. Leave to rise. Bake for the usual time. When done, take a pastry brush and brush with butter and sprinkle with the cinammon and sugar mix. ~This is much nicer than the doughnuts and I discovered it because the very first time I went to make this recipe, I had it all ready and then discovered there wasn't enough oil to deep-fry :rolleyes:

To make the dough in a breadmaker: Place the eggs and cold water into the tin. Spoon in the flour, salt, sugar and milk powder, then add the yeast. Put the machine to dough or basic dough and let it do the magic. Continue as for whichever version you want.

Edit: Ta for the apple braid recipe too, shall be trying that later

Penelope_Penguin

This is what I do I make a savoury version most weekends to eat with HM soup - we had cheese bread this weekend with leek and potato soup

I cut the dough into chunks and arrange them free-form on a greased sheet. Prove for about 30 mins then bake.

Penny. x

freyasmum

Penelope_Penguin wrote: »

This is what I do I make a savoury version most weekends to eat with HM soup - we had cheese bread this weekend with leek and potato soup

I cut the dough into chunks and arrange them free-form on a greased sheet. Prove for about 30 mins then bake.

Penny. x

Oh, man! That sounds totally delicious, I love leek and potato soup. I think I still have a bag of chopped leek and onions in the freezer, so this will be our next pot... and of course, I'll have to try the cheese bread :A

Penelope_Penguin

freyasmum wrote: »

Oh, man! That sounds totally delicious

It is delicious - cheese and olive, caramelised onion, and sun dried tomato are also good. Put some chunks of cheese on the top just before baking, too.

It is soooooooooooooo easy and looks really impressive when friends come to eat

Penny. x

shopndrop

PasturesNew wrote: »

Years ago M&S used to sell some sun-dried tomato rolls and cheese/onion rolls. They also did loaves. These were really gorgeous, but expensive, so I only ever bought them about 4 times, about 20 years ago, but I remembered them all the time. Then they stopped doing it.

A few months ago, I was taking a short cut through an M&S at a station and I spotted what looked like something similar: it was a cellophane-wrapped pack of 6 rolls, 3 different flavours. And it made me want to really try to make this sort of bread myself. So that was when I started looking.

I don't know if anybody knows the bread I am on about.

I know exactly what you are talking about. I bought some of these earlier in the year and they are OK but I have been making my own bread for the past year since buying a BM so found them a little disappointing, much prefer HM bread/rolls.

I was looking for a recipe for dough only for the parmesan and sundried tomato bread recipe in the Panasonic book as the recipe is for a loaf and we love this but would sometimes like to just make the dough so I can make it into rolls. Never did find out how to do this though.

PasturesNew

Penelope_Penguin wrote: »

This is what I do I make a savoury version most weekends to eat with HM soup - we had cheese bread this weekend with leek and potato soup

I cut the dough into chunks and arrange them free-form on a greased sheet. Prove for about 30 mins then bake.

Penny. x

Oh god, there was a photo on the linked page .... starving now!! But I can't make any bread today!!

PasturesNew

shopndrop wrote: »

I was looking for a recipe for dough only for the parmesan and sundried tomato bread recipe in the Panasonic book as the recipe is for a loaf and we love this but would sometimes like to just make the dough so I can make it into rolls. Never did find out how to do this though.

Am I not understanding this. You have the recipe but it's for a loaf... to make rolls you just use the same stuff but use the dough setting and then plonk it out and divide/shape/cover/rise a bit more/bake at a normal bread/roll temperature for a normal bread/roll time. I'd be guessing at 210 degrees for 20 minutes and then just keep checking them.