There’s something about fresh homemade bread that just can’t be beaten. From the time and effort spent kneading, to that beautiful smell as it comes out of the oven, I find the whole process extremely therapeutic and calming. I used to be so quick to throw all the ingredients into my stand mixer and let it do all the work, but now, I really do take the time to enjoy each step.
I’m a big fan of bakes that are easy to share and this cheesy tear and share bread definitely fits the bill. Little balls of fluffy dough each filled with mozzarella and then baked together to make one gorgeous round of bread. I’ve used Flora’s new Dairy Free Avocado and Lime Spread which adds such a lovely fresh flavour and makes a great change from using plain butter. I’ve incorporated the spread into the dough as well as smothering on loads more as soon as the bread comes out of the oven.
Whilst the spread is dairy free, I have used milk in this bread simply because I just love how it gives such a soft and fluffy crumb! These are literally like little puffy clouds which would be absolutely perfect for any summer picnic or barbeque. And the flavour possibilities are endless. You could add lots more garlic, a blend of different cheeses, onions, chorizo or anything you’ve got sitting in the fridge.
You can pick up the Flora Dairy Free Avocado and Lime spread from Tesco, Sainsbury’s and Ocado, so do let me know your thoughts about it and other fun ways to use it.
R E C I P E
400g Bread Flour
5g Instant Yeast
1 tsp Salt
100ml Water, tepid
175ml Full Fat Milk, lukewarm
100g Flora Dairy Free Avocado & Lime Spread
Zest of 1 Lime
1 tsp crushed garlic
120g Mozzarella, diced into small chunks
1 egg, beaten
Flaky Sea Salt
Handful Chopped Parsley
M E T H O D
Put the flour in a large bowl and add in the yeast and salt on opposite sides. Make a well in the centre and pour in the milk and water. Stir and bring together to form a rough dough.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until soft and smooth. Incorporate 1 tbsp of the Flora Avocado and Lime spread, kneading until it’s fully incorporated.
Place the dough in a clean bowl, cover and leave to rise for about an hour or until doubled in size.
In a small bowl mix together the remaining Flora Avocado & Lime spread, lime zest, pinch of salt and the crushed garlic. Set aside.
Once risen, divide the dough into 12-15 equal balls. Flatten each one, brush with a little of the prepared spread and add in a chunk of mozzarella. Seal it up and roll it against the worktop to form a tight ball.
Brush the base and sides of a 20cm spring form tin with a little more Flora Avocado & Lime spread and arrange the balls neatly inside. It’s fine if there are some gaps – this will close up once baked. Preheat oven to Gas Mark 6/200C
Cover with a damp tea towel and let it prove again until doubled in size. Brush with egg wash and bake for 35-40 minutes until golden.
Once baked brush with any remaining spread, sprinkle with parsley and sea salt and serve warm.