I have finally found a use for all of that wild garlic that grow like a maniac in my garden! It's a softer and less strong version on normal garlic as well as working AMAZINGLY for this recipe.
These are best eaten as soon as they come out of the oven but last until the day after with a beautiful texture still.
A soft doughy texture on the inside with the buttery gentle garlic coating. Quite an adventure to make this because it takes a while to make but the result is amazing. This recipe make 3-4 different smaller loaves or one larger one which is perfect for gifts to friends (social distancing of course) or lunch for the next day. It is a tear-and-share style meaning you can have a bite and not eat the whole loaf, saving some for another time.
So give it a go and make some super yummy bread!
Prep time: 45 mins
Proving: 2.5 hrs
Cooking: 15 mins
Ingredients
240 ml whole milk
7g dry yeast
2 tbsp + 1/2 tsp sugar
1 egg
45g unsalted butter, melted and cooled
1 tsp salt
1 tsp garlic powder
385g bread flour
drizzle of olive oil
For the garlic butter:
100g unsalted butter
20g wild garlic, finely chopped
zest of 1/2 lemon + juice of 1 lemon
sea salt
black pepper
Method
Heat the milk until its lukewarm - about 38℃. If you don't have a thermometer, you should be able to put a finger in and hold it there comfortably. Remove from the heat and sprinkle the yeast and 1/2 tsp sugar on top of the milk. Give it light stir with a spoon and allow to stand for 15 mins or until a frothy puddle forms.
Add the remaining sugar, the egg, butter, salt, garlic powder and 2/3 of the flour (290g). Stir with a wooden spoon rigorously or on a low speed for 2 mins in a stand alone mixer. Then add the the rest of the flour and continue to beat it for another minute until it has combined and you are left with a soft sticky dough. When it pulls away from the edges slightly, it's ready to kneed.
Scrap the dough out onto a floured work surface. Kneed for 3 mins, then place in a bowl lightly greased with olive oil. Cover the bowl with cling film and place somewhere warm for about 2 hrs until doubled in size. If I'm making the dough on a colder day, I briefly turn the oven on then as it cools, leave the dough to prove in there.
Once the dough has doubled in size, punch it down to release any air bubbles. Remove from the bowl and turn it onto a lightly floured surface. Punch down again if necessary. Divide the dough into around 20 pieces roughly the size of large ping-pong balls. Roll out the balls and arrange in one large greased dish or divide between 3-4 smaller ones. I used small loaf tins to make some as well as mini cake tins.
Meanwhile, make the wild garlic butter. Melt the butter and add the wild garlic, lemon zest and juice. Seasoning with the salt and pepper. Brush the rolls generously with the garlic butter and sprinkle with sea salt. Set aside any leftover butter for once they're cooked. Loosely cover the rolls with a tea towel and allow to rise until doubled in size for a further 30 mins.
Preheat the over to 180℃. Bake the rolls for 12-15 mins until golden brown. Tip out of their tins and knock on the bottom to check they're cooked (it should sound hollow). Brush with the remaining butter for an amazing finish.
RECIPE: Honey & Co. (accessed from Financial Times magazine)
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