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Cheesy bone bread


Serves: 8 - 10
timePrep time: 30 mins
timeTotal time:
Cheesy bone bread
Recipe photograph by Dan Jones
These bone shaped loaves are filled with melting mozzarella and roasted garlic to ward off any vampires that might be hanging around your Halloween feast!

Serves: 8 - 10
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
351Kcal
Fat
12gr
Saturates
5gr
Carbs
49gr
Sugars
1gr
Fibre
2gr
Protein
11gr
Salt
0.8gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 1 large garlic bulb
  • 1 tsp olive oil, plus 1 tbsp and extra for greasing
  • 1 x 500g pack crusty white bread mix
  • 100g ready-grated mozzarella
  • flaked sea salt, to sprinkle
To serve
  • 150ml soured cream
  • 2 tbsp fresh pesto

Step by step

Get ahead

Prepare a few hours ahead, and warm through gently before serving.

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Slice off the top of the garlic bulb, then sit the garlic in a square of foil. Drizzle with 1 teaspoon of oil and scrunch up the foil to seal. Bake in the oven for about 1 hour, or until soft. Leave to cool.

  2. Meanwhile, tip the bread mix into a bowl and add 1 tablespoon of oil and about 300ml lukewarm water. Mix to a soft dough, then knead for about 10 minutes until elastic (or for 5 minutes on a low speed in a mixer with a dough hook). Pop the dough in a lightly oiled bowl, cover and leave to rise for about 1 hour, or until doubled in size.

  3. Squeeze the soft garlic cloves out of the skins and mash to a paste. Knock back the bread dough and mix the garlic into the dough. Tip out onto a lightly floured surface, knead briefly until the garlic is evenly distributed, then cut the dough in half. Lightly oil 2 baking trays.

  4. Use your hands to roll each piece of dough into a sausage that is about the length of the baking tray. Pat or roll out flat until about 12cm wide, then scatter half the mozzarella down the centre of each piece, leaving about 5cm free at each end. Brush a little water down each long side, then roll up to enclose the cheese, pinching the dough together to seal.

  5. Lift each sausage of dough onto a baking tray, then pinch slightly and shape each end to make it more bulbous. Make a cut in each end, about 4cm long, and gently pull the pieces apart to make the bone shape. Cover and leave to prove for 30 minutes. Preheat the oven to 220°C, fan 200°C, gas 7.

  6. Uncover the breadstick bones and sprinkle with a little flaked sea salt. Bake for 20-25 minutes until crisp and golden. Meanwhile, for the dip, tip the soured cream into a small bowl and swirl in the pesto, creating a marbled effect.

  7. Let the bread bones cool for at least 15 minutes before serving with the pesto dip.

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