Smoky Jalapeño Tear and Share Bread
Bread Week strikes fear into many Bake Off contestants, but Priya approached it with a creation inspired by family gatherings: a smoky jalapeño tear and share bread. 'I love pizza,' she admitted, and her tear and share had definite pizza-adjacent appeal—cheesy, spicy, and designed for sharing. When asked about the jalapeño quantity, Priya revealed a touching detail: 'I made it for my dad but he eats a lot, so I've cut it down. As I've moved away from my parents, I've put less spice in food.' The bread was a connection to family, adapted for her new life. The judges gave it a pass, but noted the loaf was 'slightly over-proofed'—a common Bread Week pitfall. This recipe honors Priya's smoky, spicy vision while providing careful proofing guidance to ensure the bread achieves its full potential: golden, pull-apart perfection with layers of melted cheese and smoky heat.
Source: Relaxed Recipes
Ingredients
- MAKE THE SMOKY SEASONING
- Combine all seasoning ingredients in a small bowl and mix well. Reserve about 1
- MAKE THE DOUGH
- Place flour in the bowl of a stand mixer fitted with the dough hook. Add yeast,
- Add olive oil and 280ml warm water. Mix on low speed for 4-5 minutes until a sha
- Increase speed to medium and knead for 5-6 minutes until dough is smooth, elasti
- Shape dough into a ball and place in a lightly oiled bowl. Cover with plastic wr
- First proof: Let rise in a warm place until doubled in size, 1-1½ hours
- PREPARE THE FILLING
- While dough proofs, combine both cheeses, diced peppers, jalapeños, spring onion
- Spread filling on paper towels and pat dry to absorb excess moisture—wet filling
- MAKE THE BBQ DIPPING SAUCE
- Heat olive oil in a small saucepan over low heat. Add garlic and cook gently for
- Add ketchup, muscovado sugar, Worcestershire sauce, smoked paprika, cumin, cayen
- Simmer gently for 10 minutes, stirring occasionally, until slightly thickened
- Remove from heat, stir in cider vinegar. Season with salt to taste. Set aside to
- SHAPE THE TEAR AND SHARE
- Line a large baking sheet with parchment paper
- Punch down risen dough. Divide into two equal pieces
- On a lightly floured surface, roll first piece into a circle approximately 12 in
- Transfer to prepared baking sheet
- Brush a 2-inch border around the edge with beaten egg
- Spread filling evenly over the dough, avoiding the egg-washed border. Reserve a
- Roll second piece of dough to the same size. Carefully lift and place over the f
- Press edges firmly together to seal, trimming any uneven edges
- Place a small round cutter or glass in the center of the dough as a guide—don't
- Using a sharp knife, pizza cutter, or kitchen scissors, cut the dough into 16 eq
- Working with each segment, lift it gently and twist twice. Lay it back down with
- Remove the center guide
- SECOND PROOF
- Cover loosely with oiled plastic wrap
- Let rise until puffy but not doubled—about 30-45 minutes. The dough should sprin
- Preheat oven to 400°F during the final 15 minutes of proofing
- BAKE
- Brush entire surface with remaining egg wash
- Sprinkle reserved cheese over the top
- Bake 25-30 minutes until deep golden brown and the bread sounds hollow when tapp
- If the top is browning too quickly, tent loosely with foil for the final 10 minu
- FINISH AND SERVE
- Transfer to a wire rack and let cool 10 minutes