Don’t be fooled, T&S is only an abbreviation for ‘tear and share’ and not some mystical spices or mysterious ingredient I used to make this stunning bread. The idea behind it (nor mine, but hey) is to create a big loaf you can tear in pieces and enjoy in small quantities, rather than having to cut yourself a slice every time. The recipe had been looking at me for a while, begging to be tried out, from the first GBBO book. I remember one of the wannabe bakers making it on the show and Paul Hollywood convinced it wouldn’t work right until the end, when he finally tasted it. In your face, Paul.
Choose a very strong cheddar for this one. The more mature, the better. The reason being the bread here is pretty much flavourless and the real kick comes from the onion and the cheddar in the small buns. The pattern, moreover, very honeycomb-like, is totally non compulsory. If you wish, you could also make bigger buns and arrange them differently. These will also last for a while in a sealed container, so that if you don’t manage to eat them all while warm and fresh from the oven (a temptation hard to resist, let me tell you), you can also enjoy them later in the week as a perfect accompaniment to soups and other big and bold dishes.
- 450g strong bread flour
- 1 tsp salt
- 1 tsp caster sugar
- 1 x 7g sachet fast-action yeast
- 300ml lukewarm water
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 120g mature cheddar, grated
- Start by putting the flour, sugar, salt and yeast in a big bowl or in the bowl of a freestanding mixer equipped with the hook attachment. Make sure to put the salt and the yeast well away one from the other.
- Start the engine of the mixer or make a well in the centre (if you’re making this completely by hand) and pour in the oil and the water. Mix this in to form a soft but not sticky dough. Cover the bowl with clingfilm and leave to rest for 10 minutes.
- Turn out the dough onto a working surface and knead by hand for about 5 minutes, until smooth and elastic. Shape into a ball and put into a big oiled bowl. Cover with clingfilm and leave to prove for a good hour or until doubled in size.
- Meanwhile, prepare the filling. Put some olive oil in a saucepan over a medium to low heat and add the onions. Cook for at least 15 minutes or until soft but not coloured. Remove from the heat and set aside to cool.
- Once your dough has proven enough, punch it down, turn it out onto a working surface and knead until smooth. Divide into 19 even pieces (I used scales to measure) and roll each one into a small ball. Once you have rolled them all, use the palm of your hand and your fingers to spread each ball into a small disc, then divide the onion and about 75g of the cheese among the discs.
- Wrap the dough around the mixture and pinch at the top to seal, then roll out again to a ball and arrange on a baking sheet lined with baking parchment. Ensure the seam is down and arrange in a honeycomb structure (3, 4, 5, 4 then 3 balls respectively). Leave about 1cm between each balls but try to squeeze together as much as possible. Cover loosely with clingfilm and leave to rise for about 40 minutes until doubled in size. Close to the end of the rising time, pre-heat your oven to 190C.
- Sprinkle the remaining cheese on top of the buns, then bake for 25-30 minutes. or until risen and evenly golden brown. Leave to cool slightly on a wire rack and serve warm or cool completely.