Teardown bread

This herby tear-and-share bread is soft, fluffy, and perfect for feeding a crowd. Easy to make, fun to serve, and endlessly customizable—just pull, eat, and enjoy.

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Recipe for teardown bread

Tear and share bread or pull-apart bread is a classic option and can be a super easy and delicious way to serve individual bread portions to your guests – or if you just have a large and hungry family! You can make tear and share bread in any size you want, and I imagine it’s ideal for serving at larger gatherings, such as a buffet.

Tear and share bread is typically seen as nice, uniform, round rolls that are placed close together in a form or baking tray, but here I took a slightly different approach and made tear and share bread from a variety of different sized rolls that were laid on top of each other sporadically – and the idea was just to break off pieces in whatever size you felt like 😉

It was definitely a huge hit to serve to the family for dinner!

The great thing about tear and share bread is that you can experiment with all sorts of toppings. I put fresh herbs into my tear and share bread, and it tasted absolutely fantastic – plus the bread had a soft and delightful crumb.

Servings: 1 teardown bread (8-10 people)

Teardown bread

This herby tear-and-share bread is soft, fluffy, and perfect for feeding a crowd. Easy to make, fun to serve, and endlessly customizable—just pull, eat, and enjoy.

Author: Katrine

Keyword: Bake, Baking, Birthday, Bread, Breakfast, Buns, Food For Guests

Prep Time: 2 hours hours

Cook Time: 20 minutes minutes

Metric - US Customary

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Ingredients

• 25 gram Yeast
• 400 gram Water
• 100 gram Oil I used olive oil
• 580 gram Flour
• 7 gram Salt
• Herbs fresh - I used oregano, basil, and flat-leaf parsley

Instructions

• 1. Find your stand mixer.
  2. Add water to the mixing bowl.
  3. Add yeast and let it dissolve in the water.
  4. Pour in slightly less than half of the oil into the bowl and also add the flour.
  5. Let the dough knead thoroughly until it becomes elastic. This might take some time.
  6. When the dough is almost ready, add salt.
  7. Cover the bowl with a cloth or a tea towel and let the dough rise at room temperature for about an hour and a half.
  8. Find a cutting board and a good chopping knife.
  9. Rinse the fresh herbs under the faucet. I used about half of a fresh basil plant from the supermarket and a good bunch from both the oregano and parsley.
  10. Now chop the fresh herbs.
  11. Sprinkle some flour on the kitchen counter and place the risen dough on it.
  12. Take a rolling pin and roll out the dough thinly.
  13. Spread the remaining oil on top of the dough along with the chopped herbs. Save a little of the herbs to sprinkle on top later.
  14. Now roll the dough into a log, as if you were making cinnamon rolls.
  15. Cut the dough into slices about a couple of centimeters thick.
  16. Take a baking pan and grease it with a little oil.
  17. Place the slices in the pan. Just place them randomly!
  18. Finally, sprinkle the remaining fresh herbs on top.
  19. Cover the baking pan with a cloth or a tea towel and let the dough rise for about 20 minutes.
  20. Preheat your oven to 225 degrees Celsius (437 degrees Fahrenheit).
  21. Place the proofed teardown bread in the now hot oven.
  22. Let your teardown bread bake for 20 to 25 minutes or until it is deliciously golden. Baking time depends on your oven.
  23. Take the baking pan out of the oven.
  24. Let it cool a bit and then turn the bread out.
  25. Serve.

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