This tear-and-share bread will get people talking!
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- 275g (10oz) strong white flour, plus extra to dust
- 1 tsp. fast action dried yeast
- 1/2 tsp. caster sugar
- 2 Tbsp. olive oil, plus extra to grease
- About 15 pancetta slices
For the dip
- 250g pack cream cheese, at room temperature
- 1/2-1 garlic clove, crushed, to taste
- 1-2tbsp milk, to loosen
- 2 Tbsp. chopped fresh chives
- Step 1To make the bread, put the flour into a large bowl and mix in the yeast, sugar and 1tsp fine salt. Make a well in the centre and add oil and 150ml (¼ pint) hand-hot water. Mix quickly to a soft but not sticky dough, adjust with extra water/flour as needed.
- Step 2Scrape dough on to a lightly floured surface, and knead until elastic and smooth – about 10min. Transfer to a lightly greased medium bowl. Cover with clingfilm. Leave to rise in a warm place for 1hr or until well risen.
- Step 3Line a large baking sheet with baking parchment (or, ideally, a shelf that slides directly into your oven). Punch the dough down in the bowl and shape into a round. Dust a work surface with flour and roll out dough into a circle measuring about 30.5cm (12in). Using your fingers, rip out a central 9cm (3½in) circle in the middle. Transfer to the prepared baking sheet.
- Step 4Using scissors or a small sharp knife, work your way around the circle, cutting it into 1.5cm (⅔in) wide strips, and leaving the central 1cm (½in) of dough attached. You should have about 30 strips.
- Step 5Cut each pancetta slice in half to make 2 shorter strips. Wrap a length around each dough strip (try to keep ends under the dough so they won’t unravel during baking). Cover loosely with oiled clingfilm (oil-side down) and leave to rise again for 10min.
- Step 6Mix dip ingredients and season – add enough milk to loosen to a dipping consistency. Set aside.
- Step 7Preheat oven to 200°C (180°C fan) mark 6. Bake bread for 20min until golden and risen. Allow to stand for 5min, transfer to a heatproof board and place the dip in the middle. Serve warm or at room temperature.
Make dip up to a day ahead. Cover and chill. Bake bread up to 5hr ahead. Cool. To serve, allow dip to come up to room temperature and stir. Refresh bread in an oven preheated to 200°C (180°C fan) mark 6 for 5min.
PER STICK WITH 1TSP DIP:
Calories: 93
Protein: 2g
Fat: 6g
Sat fat: 3g
Carbs: 7g
Sugars: 0.2g
Fibre: 0.4g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
