Effortless Wild Garlic Bread (Impression)
Light, fluffy bread filled with zesty wild garlic and buttery layers. Tear it up and pass it around at the table.
# Liste des ingrédients:
→ Dough
01 -
2 tsp salt
02 -
42 g fresh yeast (1 cube)
03 -
5 tbsp olive oil
04 -
1 tsp sugar
05 -
400 ml warm water (about 35-40°C)
06 -
750 g all-purpose flour
→ Wild Garlic Butter
07 -
1/4 tsp salt
08 -
40 g fresh wild garlic leaves
09 -
200 g plant-based butter, softened
# Étapes de préparation:
01 -
In a bowl, combine warm water and sugar. Add crumbled yeast and stir it in until it’s dissolved. Set aside in a cozy spot for 5-10 minutes to let it bubble and activate.
02 -
In a big bowl, stir together the flour and salt. Pour in the yeast liquid and olive oil. Knead everything really well until the dough feels smooth and elastic. Form it into a ball.
03 -
Cover the bowl with a clean, damp cloth. Let the dough puff up in a warm place for at least an hour. If the vegan butter is in the fridge, take it out now to soften.
04 -
Rinse and pat dry the wild garlic. Chop it roughly. Use a food processor or hand blender to mix it with salt and softened butter until smooth and well blended.
05 -
Roll the dough into a large rectangle on a floured counter. Spread 3/4 of the garlic butter all over. Cut the rectangle in half horizontally, then slice vertically into 5-6 cm wide strips. Roll each strip into a spiral and pack them snugly into a greased 21 cm round pan.
06 -
Heat the oven to 180°C. Put the pan on a baking tray (to catch any butter drips) and bake for 40-45 minutes, or until the top looks golden and crispy.
07 -
Spread the rest of the garlic butter over the bread while it’s still warm. Pop it back in the oven for 5 minutes. Let the bread cool off a bit before slicing and digging in.
# Informations complémentaires:
01 -
Keep the garlic butter in the fridge for up to 1-2 weeks, or stash it in the freezer for later.
02 -
When storing extra butter, roll it up in cling wrap or place it in a sealed container.