Rosemary Lemon Tear & Share Bread with Lamb Recipe

Rosemary Lemon Tear & Share Bread with Lamb Recipe

This recipe had started as a basic bread recipe. I had never made bread before, and I suggest this as an initial bread recipe for first-time bread makers. Everything fits together simply and there is not much room for error. Do not get daunted by the amount of steps in this recipe, I have just outlined it concisely.

As per all of my other recipes, a basic recipe could not be exciting enough. I decided to spice it up a bit. I have used a lamb bouillon cube and cheese, however, if you have pre-cooked slow-cook lamb, you can chop it finely and add it as well. You need to ensure that it is slow-cook lamb because you do not want to dry it out. Cuts that you can use are either breast or shoulder, for example.

I had seen some cooking shows and things on the internet with “tear and share” bread.  And honestly, I really wanted to test it out.  The “rays” of the sun can be torn off as their own little buns.

This loaf really makes your house smell lovely, so don’t worry about that happening!  This is also a lovely relaxing thing to knead the bread.

Rosemary Lemon Tear & Share Bread with Lamb Recipe

: 1 loaf
: 3 hr 30 min
: 15 min
: 3 hr 45 min
: Medium

This is an easy bread recipe with a spiced up twist.


  • 500g strong white flour, plus extra for dusting
  • 2 tsp salt
  • 7g sachet fast-action yeast
  • 2 tbsp olive oil
  • 1 tbsp lemon infused oil
  • 2 tbsp dried rosemary
  • 300ml water
  • ------
  • 1 lamb bouillon cube
  • Basil to taste
  • 2 tbsp olive oil
  • 2 tbsp boiling water
  • 1 tbsp garlic puree
  • Black pepper to taste
  • Grated Cheddar to taste
  • Step 1 When I followed the original recipe, I did not prep the counter where I would be kneading out the dough.  This was not an intelligent idea.  So I definitely suggest that you prepare it so that you can just slap the dough onto the countertop.  So put down some flour on your workstation where you will prepare the bread.
  • Step 2 In a large bowl mix the flour, salt, rosemary and yeast. Make a well in the centre, then add the oil and water, and mix well.  If you are not using fast-action yeast, follow the instructions for making the yeast first, and add it into the well with the water.  
  • Step 3 I tried to use a hand mixture for this part of the process and it really did not work well.  Instead I used my hands and mixed it all together.  If the dough seems a little stiff, add 1-2 tbsp water.  Mine felt a bit stiff, I added a bit too much water, if you do this – add more flour onto the work surface and work it into the mix.
  • Step 4 Mix the dough with your hands, I started first to pull it back and forth into itself while standing to mix it further before kneading.  Then I put the dough onto the countertop and started to knead properly.  Once the dough is satin-smooth (it took me a pretty solid amount of time and do not be shy to make sure that you knead it well.  You also want to be able to stretch the dough out and it to stretch well).
  • Step 5 I cleaned out the original bowl with a dry paper towel and added a light amount of oil into it.  Leave the mixture to rise for 1 hour until doubled in size or place in the fridge overnight.
  • Step 6 Prepare Lamb Mixture: Ok, this is a bit misleading.  As you can see from the ingredients, I didn’t use actual lamb.
  • Step 7 In a small bowl – Mix together oil, boiling water, basil, lamb bouillon and garlic puree.  Crush the lamb bouillon so that it dissolves in the oil and boiling water to make a paste.
  • Step 8 Second Prove: Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough on the baking parchment into a large flat circle, about 2 inches in thickness.  Cut “rays” into the dough to make a sun shape.  Baste the whole dough with the lamb paste, then twist the “rays” upon themselves (about 2 times as you won’t have as much space).  Curve these rays back in on themselves to that they are more twisted ray balls – things.  You can take a look at the picture.  You will have a circle in the middle of the bread where no twist has been made. Prove for a further hour until doubled in size.
  • Step 9 Bake: Heat oven to 220C/fan 200C/gas 7.  Place on a lower level rack, and bake for 15 mins, open the oven and add the grated cheddar to the top.  Put it back into the oven and bake for a further 10 – 15 minutes until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.