Cheesy Tear and Share Bread

Cheesy Bread

Cheesy Tear and Share Bread

Nothing compares to fresh homemade bread. Enjoy baking this Cheesy Tear and Share bread recipe by Benjamina, perfect for any summer picnic or barbeque.

  • Recipe serves: 12
  • Prep Time 40 min
  • Cook Time 40 min


  • 400 g bread flour
  • 5 g Instant Yeast
  • 1 tsp salt
  • 100 ml water, tepid
  • 175 ml full-fat milk, lukewarm
  • 100 g Flora Dairy Free Avocado & Lime Spread
  • zest of 1 lime
  • 1 tsp crushed garlic
  • 120 g mozzarella, diced into small chunks
  • 1 egg, beaten
  • Flakey sea salt
  • handful chopped parsley


  1. Put the flour in a large bowl and add in the yeast and salt on opposite sides. Make a well in the centre and pour in the milk and water. Stir and bring together to form a rough dough.
  2. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until soft and smooth. Incorporate 1 tbsp of the Flora Avocado and Lime spread, kneading until it’s fully incorporated.
  3. Place the dough in a clean bowl, cover and leave to rise for about an hour or until doubled in size.
  4. In a small bowl mix together the remaining Flora Avocado & Lime spread, lime zest, pinch of salt and the crushed garlic. Set aside.
  5. Once risen, divide the dough into 12-15 equal balls. Flatten each one, brush with a little of the prepared spread and add in a chunk of mozzarella. Seal it up and roll it against the worktop to form a tight ball.
  6. Brush the base and sides of a 20cm spring form tin with a little more Flora Avocado & Lime spread and arrange the balls neatly inside. It’s fine if there are some gaps – this will close up once baked. Preheat oven to Gas Mark 6/200C
  7. Cover with a damp tea towel and let it prove again until doubled in size. Brush with egg wash and bake for 35-40 minutes until golden.
  8. Once baked brush with any remaining spread, sprinkle with parsley and sea salt and serve warm.