Wild Garlic Bread

Ingredients

For the loaves

• 240ml whole milk
• 7g dry yeast
• 2½ tbs granulated sugar
• 1 large egg, at room temperature
• 45g unsalted butter, melted and slightly cooled
• 1 tsp salt
• 1 heaped tsp garlic powder
• 385g bread flour, plus extra for dusting
• Drizzle of olive oil

For the wild garlic butter

• 100g butter, melted
• 20g wild garlic, finely chopped
• Zest of one lemon and a squeeze of juice
• Sea salt
• Black pepper

Directions

1. Activate the yeast: Heat the milk until it is lukewarm (about 38°C).

   1. Pour the warmed milk into the bowl of a stand mixer fitted with a dough-hook attachment.
   2. Sprinkle the yeast and half a teaspoon of sugar on top of the milk and let stand for 10 minutes until frothy.

2. Mix the dough: With the mixer running on low speed, add the remaining sugar, egg, butter, salt, garlic powder, and two-thirds of the flour.

   1. Beat on a low speed for one minute, then add the remaining flour.
   2. Continue to beat for a minute until it combines and pulls away from the sides of the bowl.

3. Knead and first rise: Form the dough into a ball and knead for three minutes on a lightly floured surface.

   1. Place in a bowl lightly greased with olive oil, coating the dough on all sides.
   2. Cover with cling film and place in a warm spot for about two hours until doubled in size.

4. Prepare garlic butter: While the dough rises, mix the melted butter, wild garlic, lemon zest, juice, and seasoning together.

5. Shape: Once doubled, punch the dough down to release air.

   1. Divide into 21 pieces (slightly larger than ping-pong balls).
   2. Arrange in one large greased oven-proof skillet or divide between three small ones.
   3. Brush generously with the wild garlic butter and sprinkle with sea salt.

6. Second rise and bake: Loosely cover and let rise for 30 minutes until puffy. 1 Preheat the oven to 180°C. 2. Bake for 12-15 minutes until golden brown.

7. Brush with any remaining butter if desired.