Wild Garlic Bread recipe | Jette Virdi

Friday, April 28, 2017

DSC_0062Uber-talented Jette  posted about this not too long ago, a great reminder of a little foraging trip with the girls a few years ago that ended up with a gorgeous staple to enjoy when spring starts to settle in.

Enjoyed fresh out of oven by itself, with sour cream, as an accompaniment to a meal or with a substitute for wild garlic- it was a firm favourite in our apartment.
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Wild Garlic Bread 
Recipe by Jette Virdi (adapted from Ballymaloe)

450g plain flour
12-14fl oz butter milk [if you don’t have butter milk: try regular milk with juice of 1 lemon squeezed in, stirred and left for a little. should go a little thicker/lumpier]
pinch of salt
big handful of wild garlic

Preheat oven to 230C.
Mix flour, salt and wild garlic.
Add half the milk and mix in circular motion.
Then add remaining milk in stages.
Once it comes together turn out dough onto lightly floured surface then make it round. Try not to play around with it too much as it will lose it’s ‘rise’.
Cook for 15mins at 230C then turn oven down to 200C and cook for roughly 30-40mins.
To check if cooked, turn upside down and tap the bottom, should sound hollow if cooked.

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