Tear and share bread ... A sociable little loaf of deliciousness

Making bread has to be one of my favourite things to do. It's so therapeutic. And what I really love is how every loaf seems to take on its own personality. As I spend time stretching and squashing the dough, I can almost tell in advance what kind of a loaf it's going to turn out to be; light and airy, malty and chewy, shapely, substantial, really good toasted, or a bit dense and stodgy! It's a bit like parenting really; Watching a personality unfold!

But before you think I've gone completely off my trolley, allow me to share a recipe for the extrovert and people-pleasing personality of the tear and share bread I love to make in the Breathe Kitchen.

300g strong white bread flour

300g strong whole meal flour

1 tbsp dried yeast (fast acting)

400ml warm water

3 tbsp olive oil

1tsp salt

Filing:

Jar of pesto

6 Sun dried tomatoes, snipped into little pieces

1 onion finely chopped

A couple of handfuls of grated Parmesan, (or any other cheese you prefer)

Pop all the bread ingredients in a large mixing bowl and mix, bringing it all together to a sticky dough.

Turn out onto floured work-top and kneed for about 10 minutes.

It really helps to have your favourite music playing as you do this - great motivator for energetic stretching and squashing.

Smear the mixing bowl with a bit of olive oil and pop the dough back into it, wiping it around to lightly coat both the bowl and the dough with the oil.

Cover with a tea towel and leave on a warm place to rise for about an hour and a half, or until doubled in size.

This bit is fun ... Once risen the dough looks a lot like my tummy did when I was pregnant, which always makes me smile with reminiscence. Give it a prod with your fingertips (the dough, not my tummy!) and it shrinks back quite remarkably. (Unlike my tummy) and is now ready for another kneeling for about 5 minutes.

Stretch the dough out into a rough rectangle and use a rolling pin to get it to about a 20x16cm - ish sort of size.

Spread it with the pesto, sprinkle on the onions and tomatoes and the cheese.

Cut into about 12 strips across the shorter length and roll up each strip into a swirl.

Place each swirl cut side down, so you see the lovely stripes, on a baking sheet in a circle.

Sit it back in its warm place for another hour to rise.

Bake in a pre-heated oven at 200c/gas 7 for half an hour, then reduce to 180/gas5 for another 10-15 minutes to cook through without burning the crust. (...voice of experience here...)

To check that it's cooked, turn it over and tap it on the bottom. If it sound fairly 'hollow' it should be ready.

Rip into this scrummy bread with a table-full of hungry friends, or pack it into a pic-nic basket for instant lunch. 

It's irresistible.