Tear and Share Chilli Garlic Bread

These tear and share loaves are all the rage these days and we couldn’t ignore it any longer. There aren’t many things better than a freshly made chilli loaf. But freshly made bread that tears away from the loaf in perfect bite-sized pieces might just be one of them. These mini loaves are perfect dunked into Spicy Creole Chicken Casserole .

Prep time

2 hours 15 mins
Cook time

35 mins
Total time

2 hours 50 mins
Ideal for

Side
Make it

Mexican
Serves

6

How to make it

Put the flour in a bowl and add the salt and yeast (making sure they are added on opposite sides of the flour so the salt doesn’t damage the yeast).
Add 30g butter and ¾ of the cool water and mix.
Gradually add water until the dough is soft but not soggy and all the flour is incorporated.
Put a small amount of olive oil on to a clean work surface and turn out your dough.
Knead the dough by hand for about 10 mins until it is elastic and smooth.
Transfer to a lightly oiled bowl and cover. Leave for about an hour to rise to at least double its size (could take longer).
Turn the dough out onto a lightly floured surface and ‘knock back’ by kneading the dough a few times until all air is taken out.
Gently melt the remaining butter and mix in the garlic and Gran Luchito Chipotle Paste.
Separate dough into small balls and coat each one with a generous layer of the chilli butter mix.
Arrange however you like in a lined baking tin. We opted for a ring shape to leave a space for a dip bowk in the centre.
Cover and leave to prove for at least an hour until dough doubles in size again.
Whilst proving, preheat your oven and when ready, bake your tear and share for approx. 30/35 mins or until hollow sounding when tapped.
Allow to cool a little before serving et voila the perfect garlic and smoked chilli loaf!