- 650g strong bread flour
- 1 tsp quick yeast
- 1 tbsp sugar
- 340ml whole milk
- 100g parmesan
- 150g butter
- 2 handfuls of wild garlic
Prep: 20 mins + proving | Cook: 30 mins
1. Tip the strong bread flour into a large stand mixer bowl. Add 1 tsp yeast, 1 tbsp sugar, a pinch of salt and pepper and 1 tbsp olive oil. Finely grate in the parmesan cheese and whisk everything together.
2. Warm the milk in a small pan till lukewarm – hand-hot is perfect. Pour the milk into the flour and turn the mixer on. Mix till it forms a dough, which will be sticky to begin with, then carry on mixing for 10-15 mins, till the dough is soft, dry and elastic in texture. Cover the bowl with a tea towel and set aside for 1½-2 hrs, till doubled in size. No stand mixer? Mix the ingredients together in a large mixing bowl, then turn the dough out and knead by hand for 15 mins till elastic.
3. Line a large baking tray with greaseproof paper. When the dough has doubled in size, divide it into golf ball-sized pieces and roll into rounds with your hands. Arrange the dough balls on the baking tray, leaving a gap of 1cm between each ball. Cover the tray with a tea towel or beeswax paper and set aside for 30 mins to let the dough balls rise till around doubled in size.
4. Warm your oven to 220°C/Fan 200°C/Gas 7. When the dough balls have risen again, uncover the tray and slide the dough balls into the oven. Bake for 20-30 mins, till well risen and golden brown.
5. While the dough balls bake, finely chop the wild garlic. Melt the butter in a small pan on a low heat, then stir in the wild garlic and a good pinch of salt and pepper. Cook for 2 mins, stirring, till the wild garlic has wilted.
6. Take the baked dough balls out of the oven and spoon over the wild garlic butter. Leave to soak in for 1-2 mins, then serve warm as a side for your favourite pizza, pasta or salad.