Sage and Onion Tear and Share Bread – Willey’s Weekly Bake 159


This weeks bake is a savoury one as requested by my new work colleagues!




  • 500g Strong white bread flour
  • 7g Dried yeast
  • 1 tsp caster sugar
  • 1 tsp salt
  • 150ml Milk
  • 150ml water
  • 20g butter
  • 1 Large garlic clove
  • 1/2 large onion or 1 small
  • Small handful of sage
  • 50g Parmesan


  1. Add the flour, sugar and salt to a large bowl attached to a mixer.
  2. In a jug measure out the milk and water and warm slightly add the yeast and whisk until dissolved and frothy.FFE024A1-ACEA-46D6-A6EA-88F722EF3A37
  3. Add the yeast mixture into the flour and knead on a high speed for 5-10 minutes until soft and stretchy.1A07F613-3515-4A57-8248-E3DF7725ED4A
  4. Cover the dough and leave to rise in a warm place for 1 hour.
  5. Finely chop the onion and crush the garlic and fry on a low heat until softened and brown add the sage and mix together.75F7C164-9828-4D52-9995-57EBEB32EB4D
  6. Leave to cool.
  7. Once the dough has risen knock back and add the onion filling, sprinkle on 1/2 of the Parmesan.
  8. Knead the dough together until the fillings are well incorporated. Then spilt into 16 equal sized balls.
  9. Pre heat the oven to 180 degrees Celsius.
  10. Place on a lined baking tray and sprinkle on the other half of the Parmesan. Leave to rise for 30 minutes.E2FDAC4F-F706-4E73-856B-2B2C24C810B1
  11. Bake in the oven for 35-40 minutes until golden brown on top.


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