Rosemary and Goats Cheese Tear 'n' Share Bread Ring

What a beautiful loaf this rosemary and goats cheese tear 'n' share bread ring is! A perfect accompaniment to a meal shared with friends or family.

What a beautiful loaf this rosemary and goats cheese tear 'n' share bread ring is! A perfect accompaniment to a meal shared with friends or family.

Rosemary and Goats Cheese Tear 'n' Share Bread Ring

Preparation time 25 mins plus 90 mins proving

Baking time 25 mins

Serves 4-6

Ingredients:

  • 370g strong white bread flour
  • 1½ tsp caster sugar
  • 1 tsp salt
  • 1½ tsp dried fast action yeast
  • (or 1 sachet)
  • 1 tbsp olive oil
  • 210ml water, lukewarm
  • 2 springs of fresh rosemary
  • 75g goats cheese, cubed
  • 1-2 tbsp olive oil for drizzling

Method:

  1. In a large bowl combine the strong flour, caster sugar, salt and yeast. Prepare the rosemary by removing the leaves from the stalk and chopping roughly. Add to the dry ingredients and stir through. Make a well in the centre and add the lukewarm water and olive oil. Work the mixture together until it forms a rough dough.
  2. Knead on the work surface for 10 mins by hand until smooth and elastic. Avoid dusting your surface with flour as this gets incorporated into the dough and will toughen the bread. If the dough is sticky to work with grease the surface and your hands with a little oil instead.
  3. Lightly grease a bowl and add the dough. Cover with clingfilm and leave in a warm draught free spot to prove for 1 hour or until doubled in size.
  4. Once proved turn the dough out from the bowl and knock back, kneading lightly for 1 minute. Prepare a large baking tray by greasing well and then dust with flour. To keep the ring shape take an empty tin can and wrap with non-stick baking paper. Place this in the middle of the tray.
  5. Split the dough into 24 equal sized pieces and roll each into balls. Arrange in a ring on the tray around the empty tin can. The balls should be nearly touching. Cover with a tea towel and set in a warm place to rise for 30 mins until nicely puffy.
  6. Drizzle with a little olive oil and scatter the diced goats cheese across the top. Bake in the oven for 25 mins. Serve.

TIP:

* To get your water ingredient to the best temperature for bread making measure first 1/3rd boiling water and then top up the remaining 2/3rds cold water.

Alternatives:

* For a stronger cheese flavour you could also crumble 100g of goats cheese into the dough as well as on top.

* Any full flavoured cheese can be added to the bread ring just before baking if preferred.

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