Easy Wild Garlic Bread Recipe
Made with yeast dough, this wild garlic bread is a real SHOW stopper!! Packed with wild garlic, cheese and olive oil. Perfect to feed the crowd.
Servings: 10 Servings
Equipment
- 30 cm (11.8 inch) loaf tin
- 2 bowls
- Parchment paper
- Cutting board
- Stand mixer (OPTIONAL)
- Silicone pastry mat
- 2 spoons
- Clean kitchen towel
- Colander
Ingredients
For the dough
- 430 g (15.2oz/ about 3 ¾ cups) plain flour (all purpose flour) plus extra for dusting
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil plus extra for greasing
- 2 ½ teaspoons dry yeast (1 package of dry yeast (7 g/ ¼ oz))
For wild garlic - cheese mixture
- 60 ml (2 fl.oz/ ¼ cup) olive oil
- 150 g (about 5 ½ oz/ 1 ½ cup) mild cheese grated
- 150 g (5 ½ oz) wild garlic
- ½ teaspoon salt
Instructions
- Grease a 30 cm (11.8 inch) loaf tin with oil and then line with parchment paper. Add 2 tablespoons flour (from 430 g (15.2oz/ approx: 3 2/3 cups)), yeast, sugar to the jar with lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes.
- Meanwhile mix the remaining flour, salt and olive oil in a bowl until well combined. After 10 minutes, pour the yeast mixture to the flour - salt mixture and knead the dough very well.
- I normally knead my dough like this : If I’m kneading it with the hand mixer, I knead the dough for about 8 minutes at low speed and then for 5 minutes at medium high speed. With the kitchen machine, I knead the dough for 7 minutes at low speed and for 3 more minutes at medium high speed. With the hands, I knead the dough for 10 minutes. If the dough is too sticky when kneading with the hands, simply oil them and continue. If you’re using a heavy duty kitchen machine, please knead your dough for maximum 7 minutes.
- Remove the dough from the bowl, grease the bowl and put it back. Pour few drops of oil on the dough, so that it will not dry out. Cover with a cling film and then kitchen towel. Let the dough rise for about 45 minutes at room temperature or until it has doubled in size.
- In the meantime wash wild garlic very well, shake it and place it in a large colander to drain. Shortly before the dough is completely raised, finely chop wild garlic. Then grate the cheese if you're using ungrated cheese. In a second bowl combine chopped wild garlic, cheese and olive oil. Mix well using a spoon and season with salt.
- Lightly flour the silicone pastry mat or cutting board. Tip the dough onto a floured surface and carefully shape it into a baguette (long) loaf. You want to retain the air bubbles in the dough intact so that you'll have a nicely fluffy bread.
- Cut baguette (long) loaf into approximately 10 equal rolls – cut it in the middle first. This makes it easier to cut equal rolls. Roll each dough roll in the cheese mixture and arrange it in the bread pan. If you have some wild garlic – cheese mixture remaining, just sprinkle this on top. Cover the bread pan with kitchen towel and let rise for another 30 minutes.
- About 10 minutes before the end of second rise, Preheat the oven to 200 ° C (392 °F), with both top and bottom heat.
- After the second rise bake for 30 minutes or until nicely golden brown. If you’re using a smaller bread dish, just be sure to increase the baking time. Because the smaller the baking dish, the longer the baking time. Also try to use a toothpick or a fork to check the bread for doneness.
- Remove the bread from the bread pan and enjoy. Wild garlic cheese bread can stay fresh up to 3 days. Just wrap it in a plastic or cover it with a clean kitchen cloth, so that it will stay moist.