Italian-style wild garlic bread
A soft bread with wild garlic butter swirled through.
Equipment
- Stand mixer with dough hook optional
- cake tin or baking tray 9" will give a high loaf for slicing, 12" a lower rise - "tear and share" the spiral
Ingredients
For the dough
- 500 g strong white bread flour
- 7 g fast-action yeast 1 sachet
- 1½ tsp sea salt
- 1 tbsp olive oil
- 300 ml warm water
Wild Garlic and Butter mix
- 75 g wild garlic leaves finely chopped
- 100 g unsalted butter softened
- ½ tsp sea salt
- Optional: zest of ½ lemon or 1 tbsp grated parmesan
Topping
- 1 tbsp olive oil
- 1 sprinle fine sea salt
- wild garlic flowers to decorate
Instructions
Dough
- In a large bowl, combine flour, yeast, and salt (keep salt and yeast separate until mixed). Add warm water and olive oil. Mix and knead for 8–10 minutes until smooth and elastic. I use a stand mixer.
- Cover and leave in a warm place for 1 hour or until doubled in size.
Wild Garlic Butter
- chop the wild garlic leaves. I cut the stems off first and chop extra finely
- Blend the chopped wild garlic, butter, salt, and any extras such as lemon zest or parmesan.
Assemble and shape
- Roll into a rectangle, spread with garlic butter
- Roll up and twist into a coil around the inside of a cake tin swirl in a cake tin, or
- Leave to rise again for 1 hour.
Bake
- Preheat oven to 200°C (fan 180°C) / 400°F / Gas 6.
- brush the surface with olive oil and sprinkle with fine sea salt
- Bake for 25 minutes
- Allow to cool and decorate with wild garlic flowers
- Slice and serve with cheese, especially goats cheese.
Nutrition
Serving: 100gCalories: 2838kcalCarbohydrates: 377gProtein: 64gFat: 118gSaturated Fat: 57gPolyunsaturated Fat: 10gMonounsaturated Fat: 42gTrans Fat: 3gCholesterol: 215mgSodium: 5079mgPotassium: 592mgFiber: 16gSugar: 4gVitamin A: 3784IUVitamin C: 9mgCalcium: 158mgIron: 6mg
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