Wild Garlic Bread Tear & Share is an absolute delight
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Soft white bread dough rolled around wild garlic pesto and cheese, then baked in a tray for a pull-apart bread recipe that is very, very moreish!
As soon as I see the first signs of wild garlic in the woods close to my farm, I know that spring is on its way. I’ve been picking and cooking with wild garlic for nearly 10 years and I can’t get enough of it!
Wild Garlic Pesto is one of my favourite ways to preserve this very seasonal herb. It’s such a simple recipe to make with a blender, and this recipe for Wild Garlic Bread is a perfect way to use this tasty sauce.
What is Wild Garlic?
Wild garlic is also known as ransoms and ramps. It grows from a bulb and produces long glossy leaves and a stem with multiple flowers. All part of wild garlic are edible, however, I only pick the leaves and flowers, I leave the bulbs to provide me with more wild garlic next year.
I recommend that you pick the leaves when they are young before the flowers start to bloom. Later in the season, the wild garlic leaves become tougher.
What does wild garlic taste like?
I think that wild garlic tastes like mild garlic, it also has a slight onion sharpness a bit like spring (green) onions. The flowers have a milder garlic-onion taste and look pretty when used as a garnish.
Where does wild garlic grow?
It grows under hedges and on the woodland floor, wild garlic likes damp cool conditions and often grows close to water. I sometimes see wild garlic growing at the side of the road, but I never pick it there because it will be polluted from the traffic funes.
Always be careful when foraging for wild food, wild garlic is easy to spot because of the strong garlic smell, crush a leaf between your fingers just to check that you have the correct plant. You can get more information about foraging for wild garlic on the Countryfile website
What kind of flour do I need to make the Wild Garlic Bread?
Use strong white flour (bread flour) because this has a high gluten content and that will mean that your bread will rise well and have a good texture.
Can I use gluten-free flour to make Wild Garlic Bread?
I am not an expert in baking with gluten-free flour, so I would recommend you visit the bread section of the Gluten Free Alchemist website, where there is a wealth of information and advice as well as some great recipes.
What kind of cheese can I use?
I use ready grated mozzarella, the kind of mozzarella you put on homemade pizza . However, you can use grated cheddar or any other hard cheese that you can grate.
Can I freeze Wild Garlic Bread Tear & Share?
Yes, you can freeze the bread. If you plan to freeze it then slightly under-bake it, just about 5 minutes less. Let it cool completely and, either freeze it whole or break it into rolls and open freeze them on a tray. Wild Garlic Tear and Share will keep in the freezer for up to 3 months.
To use the frozen bread, take it out of the freezer and thaw at room temperature until the bread is soft. Then pop it into the oven at 180C for 5-10 minutes and use immediately.
I can’t find any wild garlic, what can I use?
You can use any kind of pesto in this recipe. It can be homemade or you can buy a jar of pesto. You won’t get the wild garlic flavour but you will get a delicious tear & share bread to enjoy.
How do I serve Wild Garlic Bread Tear & Share?
Here are some ideas about how to serve the tear & share bread:
Serve warm with soup for a hearty lunch or supper. Serve with a selection of cold meats, cheeses and salads. Split the buns and make sandwiches. Wild Garlic Bread Tear & Share is great to serve at a barbecue with burgers, steaks and sausages. How to make Wild Garlic Bread Tear & Share
Follow the simple steps to make this tasty savoury tear and share bread.
All quantities and full instructions can be found in the recipe card at the bottom of the page
You will need: Wild Garlic Pesto Mozzarella Strong White Flour Easy Blend Yeast Sugar Olive Oil Salt Water Make the bread dough
You can make the bread dough by hand, in a stand mixer or in your bread machine. I have successfully made bread dough by all of these methods. This time I chose to use my bread machine to knead and prove the dough.
Make the bread dough by hand Put the flour, yeast, sugar, salt and, 2 tbsp olive oil into a large bowl. Add half the water and start to bring the dough together with your hands. Continue to add the water until you have a soft dough. Knead the dough for 10 minutes. Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise until doubled in size. Make the bread dough in a stand mixer Put the flour, salt, sugar, yeast, 2 tbsp of olive oil, and water into the bowl of a stand mixer with a dough hook attached. Put the mixer on low to start then when all the ingredients have combined, knead on medium speed for 5 minutes. Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise until doubled in size. Make the bread dough in a bread machine Put the flour, yeast, sugar, salt, and 2 tbsp olive oil into the bread machine pan. Follow the instructions for your own bread machine for white bread dough. My Panasonic bread machine is ‘Menu 16’ and lasts for 2 hours 20 minutes, this includes the proving time Make the Wild Garlic Pesto
You will need:
Wild Garlic Leaves Parmesan Cheese Blanched almonds Olive Oil Salt
Follow the directions in my recipe for Wild Garlic Pesto. You can make the pesto in advance and keep it in the fridge until you need it, or make it while the bread dough is proving.
Assemble the Wild Garlic Bread Roll out the dough into a rectangle. Dot the wild garlic pesto evenly over the dough with a teaspoon. Use a spatula to spread the pesto over the rolled out bread dough. Sprinkle the dough with grated cheese (keep some back for the topping). Roll the bread dough
Roll the dough from the long side into a swiss roll shape.
Cut the dough Cut the rolled up dough into slices with a sharp knife. Place close together, flat side up in a roasting tin or deep-sided baking tray. Cover and leave to prove until doubled in size. Bake Bake the Wild Garlic Bread Tear & Share in a hot oven for 15 – 20 minutes until golden brown. Leave to cool for about 20 minutes until the bread is cooled enough to tear and share! More Wild Garlic Recipes from Farmersgirl Kitchen Easy Wild Garlic Hummus A simple recipe for this chickpea dip or spread using wild garlic leaves for a mild garlic flavour. Check out this recipe New Potatoes with Wild Garlic and Lemon Dressing Make your new potatoes even more delicious by making a dressing of wild garlic and lemon. Check out this recipe Cheese and Wild Garlic Scones A savoury scone using foraged wild garlic leaves, a delicious spring treat. Check out this recipe Wild Garlic, Ham and Pea Chowder An easy to make warm and comforting soup, simply made with potatoes, ham, peas and wild garlic leaves. Check out this recipe More Bread Recipes Easy Sourdough Bread (Bread Machine) Rye & Caraway Bread Bolo do Caco – Flat Bread from Madeira More Wild Garlic Recipes Wild Garlic Soup – Lost in Food Wild Garlic Butter – Something Sweet, Something Savoury Asparagus Risotto with Wild Garlic Pesto – Tin & Thyme PIN FOR LATER Let’s connect!
Stay in touch with everything that’s going on at Farmersgirl Kitchen.
Print Wild Garlic Bread Tear & Share Soft white bread dough rolled around wild garlic pesto and cheese, then baked in a tray for a pull-apart bread recipe that is very, very moreish! Course Baking, lunch Cuisine British, Scottish Keyword bread, cheese, pull apart, recipe, tear and share, wild garlic Prep Time 10 minutes Cook Time 20 minutes Proving time 2 hours 30 minutes Total Time 3 hours Servings 12 Calories 253kcal Author Janice Pattie Ingredients 6 tbsp wild garlic pesto 100 g mozzarella grated 550 g strong white bread flour 1.5 tsp Easy Blend Yeast 2 tsp sugar 3 tbsp olive oil 1.5 tsp salt 310 ml water tepid Metric – US Customary units Instructions To make dough by hand Put the flour, yeast, sugar, salt and, 2 tbsp olive oil into a large bowl. Add half the water and start to bring the dough together with your hands. Continue to add the water until you have a soft dough. Knead the dough for 10 minutes. To make dough in a stand mixer Put the flour, 2 tbsp of olive oil, salt, sugar, yeast, and water into the bowl of a stand mixer with a dough hook attached. Put the mixer on low to start then when all the ingredients have combined, mix on medium for 5 minutes. Prove the dough Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise for 1 1/2 to 2 hours or until doubled in size. To make dough in a bread machine Put the flour, yeast, sugar, salt, and 2 tbsp olive oil into the bread machine pan. Follow the instructions for your own bread machine for white bread dough. My Panasonic bread machine is 'Menu 16' and lasts for 2 hours 20 minutes, this includes the proving time. To assemble the Wild Garlic Bread Tear & Share Line the baking tin with baking parchment Roll out the dough into a rectangle shape about 24 x 46 cm (9 x 18") and 1.5 cm (0.5 ") thick. Spread the Wild Garlic Pesto over the dough. Cover the pesto with 75 g of grated cheese. Roll the dough from the long side into a swiss roll shape. Cut the dough into 4 cm (1.5 in) slice with a sharp knife and place close together, flat side up, in a roasting tin or deep-sided baking tray. Drizzle with the olive oil and scatter the remaining grated cheese over the top. Cover and leave to prove for about 30 minutes or until doubled in size. Bake in a pre-heated oven at 220C (200C Fan), 425F for 15-20 minutes until golden brown. Leave for 20 minutes until the bread is cooled a little, then tear and share, the warm rolls. Nutrition Calories: 253kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 415mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Calcium: 62mg | Iron: 1mg
I am linking this post to #CookBlogShare the recipe link up, this week hosted by Tin & Thyme.
The post Wild Garlic Bread Tear & Share appeared first on Farmersgirl Kitchen.
#WildGarlic #Vegetarian #Baking #Spring #FieldToFork
As soon as I see the first signs of wild garlic in the woods close to my farm, I know that spring is on its way. I’ve been picking and cooking with wild garlic for nearly 10 years and I can’t get enough of it!
Wild Garlic Pesto is one of my favourite ways to preserve this very seasonal herb. It’s such a simple recipe to make with a blender, and this recipe for Wild Garlic Bread is a perfect way to use this tasty sauce.
What is Wild Garlic?
Wild garlic is also known as ransoms and ramps. It grows from a bulb and produces long glossy leaves and a stem with multiple flowers. All part of wild garlic are edible, however, I only pick the leaves and flowers, I leave the bulbs to provide me with more wild garlic next year.
I recommend that you pick the leaves when they are young before the flowers start to bloom. Later in the season, the wild garlic leaves become tougher.
What does wild garlic taste like?
I think that wild garlic tastes like mild garlic, it also has a slight onion sharpness a bit like spring (green) onions. The flowers have a milder garlic-onion taste and look pretty when used as a garnish.
Where does wild garlic grow?
It grows under hedges and on the woodland floor, wild garlic likes damp cool conditions and often grows close to water. I sometimes see wild garlic growing at the side of the road, but I never pick it there because it will be polluted from the traffic funes.
Always be careful when foraging for wild food, wild garlic is easy to spot because of the strong garlic smell, crush a leaf between your fingers just to check that you have the correct plant. You can get more information about foraging for wild garlic on the Countryfile website
What kind of flour do I need to make the Wild Garlic Bread?
Use strong white flour (bread flour) because this has a high gluten content and that will mean that your bread will rise well and have a good texture.
Can I use gluten-free flour to make Wild Garlic Bread?
I am not an expert in baking with gluten-free flour, so I would recommend you visit the bread section of the Gluten Free Alchemist website, where there is a wealth of information and advice as well as some great recipes.
What kind of cheese can I use?
I use ready grated mozzarella, the kind of mozzarella you put on homemade pizza . However, you can use grated cheddar or any other hard cheese that you can grate.
Can I freeze Wild Garlic Bread Tear & Share?
Yes, you can freeze the bread. If you plan to freeze it then slightly under-bake it, just about 5 minutes less. Let it cool completely and, either freeze it whole or break it into rolls and open freeze them on a tray. Wild Garlic Tear and Share will keep in the freezer for up to 3 months.
To use the frozen bread, take it out of the freezer and thaw at room temperature until the bread is soft. Then pop it into the oven at 180C for 5-10 minutes and use immediately.
I can’t find any wild garlic, what can I use?
You can use any kind of pesto in this recipe. It can be homemade or you can buy a jar of pesto. You won’t get the wild garlic flavour but you will get a delicious tear & share bread to enjoy.
How do I serve Wild Garlic Bread Tear & Share?
Here are some ideas about how to serve the tear & share bread:
Serve warm with soup for a hearty lunch or supper. Serve with a selection of cold meats, cheeses and salads. Split the buns and make sandwiches. Wild Garlic Bread Tear & Share is great to serve at a barbecue with burgers, steaks and sausages. How to make Wild Garlic Bread Tear & Share
Follow the simple steps to make this tasty savoury tear and share bread.
All quantities and full instructions can be found in the recipe card at the bottom of the page
You will need: Wild Garlic Pesto Mozzarella Strong White Flour Easy Blend Yeast Sugar Olive Oil Salt Water Make the bread dough
You can make the bread dough by hand, in a stand mixer or in your bread machine. I have successfully made bread dough by all of these methods. This time I chose to use my bread machine to knead and prove the dough.
Make the bread dough by hand Put the flour, yeast, sugar, salt and, 2 tbsp olive oil into a large bowl. Add half the water and start to bring the dough together with your hands. Continue to add the water until you have a soft dough. Knead the dough for 10 minutes. Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise until doubled in size. Make the bread dough in a stand mixer Put the flour, salt, sugar, yeast, 2 tbsp of olive oil, and water into the bowl of a stand mixer with a dough hook attached. Put the mixer on low to start then when all the ingredients have combined, knead on medium speed for 5 minutes. Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise until doubled in size. Make the bread dough in a bread machine Put the flour, yeast, sugar, salt, and 2 tbsp olive oil into the bread machine pan. Follow the instructions for your own bread machine for white bread dough. My Panasonic bread machine is ‘Menu 16’ and lasts for 2 hours 20 minutes, this includes the proving time Make the Wild Garlic Pesto
You will need:
Wild Garlic Leaves Parmesan Cheese Blanched almonds Olive Oil Salt
Follow the directions in my recipe for Wild Garlic Pesto. You can make the pesto in advance and keep it in the fridge until you need it, or make it while the bread dough is proving.
Assemble the Wild Garlic Bread Roll out the dough into a rectangle. Dot the wild garlic pesto evenly over the dough with a teaspoon. Use a spatula to spread the pesto over the rolled out bread dough. Sprinkle the dough with grated cheese (keep some back for the topping). Roll the bread dough
Roll the dough from the long side into a swiss roll shape.
Cut the dough Cut the rolled up dough into slices with a sharp knife. Place close together, flat side up in a roasting tin or deep-sided baking tray. Cover and leave to prove until doubled in size. Bake Bake the Wild Garlic Bread Tear & Share in a hot oven for 15 – 20 minutes until golden brown. Leave to cool for about 20 minutes until the bread is cooled enough to tear and share! More Wild Garlic Recipes from Farmersgirl Kitchen Easy Wild Garlic Hummus A simple recipe for this chickpea dip or spread using wild garlic leaves for a mild garlic flavour. Check out this recipe New Potatoes with Wild Garlic and Lemon Dressing Make your new potatoes even more delicious by making a dressing of wild garlic and lemon. Check out this recipe Cheese and Wild Garlic Scones A savoury scone using foraged wild garlic leaves, a delicious spring treat. Check out this recipe Wild Garlic, Ham and Pea Chowder An easy to make warm and comforting soup, simply made with potatoes, ham, peas and wild garlic leaves. Check out this recipe More Bread Recipes Easy Sourdough Bread (Bread Machine) Rye & Caraway Bread Bolo do Caco – Flat Bread from Madeira More Wild Garlic Recipes Wild Garlic Soup – Lost in Food Wild Garlic Butter – Something Sweet, Something Savoury Asparagus Risotto with Wild Garlic Pesto – Tin & Thyme PIN FOR LATER Let’s connect!
Stay in touch with everything that’s going on at Farmersgirl Kitchen.
Print Wild Garlic Bread Tear & Share Soft white bread dough rolled around wild garlic pesto and cheese, then baked in a tray for a pull-apart bread recipe that is very, very moreish! Course Baking, lunch Cuisine British, Scottish Keyword bread, cheese, pull apart, recipe, tear and share, wild garlic Prep Time 10 minutes Cook Time 20 minutes Proving time 2 hours 30 minutes Total Time 3 hours Servings 12 Calories 253kcal Author Janice Pattie Ingredients 6 tbsp wild garlic pesto 100 g mozzarella grated 550 g strong white bread flour 1.5 tsp Easy Blend Yeast 2 tsp sugar 3 tbsp olive oil 1.5 tsp salt 310 ml water tepid Metric – US Customary units Instructions To make dough by hand Put the flour, yeast, sugar, salt and, 2 tbsp olive oil into a large bowl. Add half the water and start to bring the dough together with your hands. Continue to add the water until you have a soft dough. Knead the dough for 10 minutes. To make dough in a stand mixer Put the flour, 2 tbsp of olive oil, salt, sugar, yeast, and water into the bowl of a stand mixer with a dough hook attached. Put the mixer on low to start then when all the ingredients have combined, mix on medium for 5 minutes. Prove the dough Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise for 1 1/2 to 2 hours or until doubled in size. To make dough in a bread machine Put the flour, yeast, sugar, salt, and 2 tbsp olive oil into the bread machine pan. Follow the instructions for your own bread machine for white bread dough. My Panasonic bread machine is 'Menu 16' and lasts for 2 hours 20 minutes, this includes the proving time. To assemble the Wild Garlic Bread Tear & Share Line the baking tin with baking parchment Roll out the dough into a rectangle shape about 24 x 46 cm (9 x 18") and 1.5 cm (0.5 ") thick. Spread the Wild Garlic Pesto over the dough. Cover the pesto with 75 g of grated cheese. Roll the dough from the long side into a swiss roll shape. Cut the dough into 4 cm (1.5 in) slice with a sharp knife and place close together, flat side up, in a roasting tin or deep-sided baking tray. Drizzle with the olive oil and scatter the remaining grated cheese over the top. Cover and leave to prove for about 30 minutes or until doubled in size. Bake in a pre-heated oven at 220C (200C Fan), 425F for 15-20 minutes until golden brown. Leave for 20 minutes until the bread is cooled a little, then tear and share, the warm rolls. Nutrition Calories: 253kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 415mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Calcium: 62mg | Iron: 1mg
I am linking this post to #CookBlogShare the recipe link up, this week hosted by Tin & Thyme.
The post Wild Garlic Bread Tear & Share appeared first on Farmersgirl Kitchen.
#WildGarlic #Vegetarian #Baking #Spring #FieldToFork
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- Tags: Baking, CookBlogShare, FieldToFork, Spring, Vegetarian, WildGarlic