Wild garlic tear-and-share bread

Wild garlic tear-and-share bread

Total: 2 hr 50 Min. | Active: 30 Min.
vegetarian
Nutritional value / person: 393 kcal
, Fat: 17 g
, Carbohydrate: 46 g
, Protein: 12 g

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g half-white flour
1 ¾ tsp salt
1 tsp sugar
½ cube yeast (approx. 20 g, crumbled
3 dl milk water (1/2 milk, 1/2 water)
2 tbsp olive oil

Filling

70 g butter, soft
1 bunch wild garlic, finely chopped
50 g grated Parmesan

To shape

30 g grated Parmesan

To bake

30 g butter, melted
½ bunch wild garlic, finely chopped
a little sea salt
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Utensils

For a baking tray approx. 28 cm in diameter, lined with baking paper

How it's done

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Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the milky water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Mix the butter, wild garlic and cheese in a bowl.

To shape

On a lightly floured surface, roll the dough out into a rectangle (approx. 30 x 40 cm). Spread the filling on top. Cut the dough lengthwise into strips approx. 2 cm wide, then cut the strips into pieces. Place the dough pieces on the prepared tray, cover and leave to rise for a further 30 mins. Sprinkle the cheese on top.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 200°C. Combine the butter and wild garlic. Remove the bread from the oven, spread with the wild garlic butter while still warm, season with salt, serve lukewarm or cold.

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