Wild Garlic Bread Recipe
Hello lovely cattledogs readers! It's again with another Simple Times post. How have you all been doing? While the year started off slowly for some of us, life is well and truly catching up this month. Cherry blossoms, florals and herbs are bursting on the scene with such humbling beauty it's impossible not to be infected with that spring spirit. A few weeks ago, one of our friends broke the mould of a seasonal gathering and led us out for an afternoon of foraging wild garlic. What followed thereafter was six hours of real conversation, a shared meal over bread and dips and that feeling of 'why didn't we do this sooner'? There really is something about breaking bread together that draws friendships closer.
Here's hoping that this encourages you to do the same this month. This bread recipe is one of the simplest to put together and a complete treat to accompany any meal. Wild Garlic Bread - Recipe courtesy of 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 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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