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Bacon and wild garlic bread
- Published: 28 Feb 13
- Updated: 18 Mar 24
Use seasonal wild garlic (available from from mid-March to May) in this springtime bread recipe – best served still warm from the oven and slathered in butter. If wild garlic isn’t in season you could use spinach or parsley instead.
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You can learn how to forage for wild garlic here.
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Serves 8
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Hands-on time 20 min, oven time 25 mins, plus proving
Ingredients
- 4 free-range smoked streaky bacon rashers, cut into strips
- 8 large wild garlic leaves, finely chopped (or 1 wet garlic bulb, crushed, plus 25g baby leaf spinach and 15g fresh flatleaf parsley, both chopped)
- 415g strong bread flour, plus extra for dusting
- 2 tbsp milk powder
- 2 tsp sugar
- 1 tsp salt
- 2 tsp dried yeast
- 30g salted butter
- 225ml warm water
- Vegetable oil for greasing
Method
- In a non-stick pan, cook the bacon until crisp. Drain off any excess fat, then add the chopped wild garlic (or alternative – see know-how) and wilt with the bacon. Set aside to cool.
- Combine the flour, powdered milk, sugar and salt in a large bowl, then add the yeast. Melt the butter in the water and gradually mix into the dry ingredients to form a soft dough. Add the bacon and ransoms, then mix well to combine. Knead on a dusted work surface for 5 minutes until smooth and elastic, then shape into a ball, put in a lightly oiled bowl and cover with cling film. Leave somewhere warm for 45-60 minutes until twice the size.
- Preheat the oven to 210°C/fan190°C/ gas 6½. Knock back the dough (see know-how), then shape into a smooth round. Put back in the bowl, cover and leave for 25 minutes until puffy.
- Gently place the dough on a lightly oiled tray. Bake in the top of the oven for 25-30 minutes until a light brown crust has formed and the loaf sounds hollow when tapped underneath. Let the bread cool before slicing it.
- Recipe from March 2013 Issue
Nutrition
- Calories
- 268kcals
- Fat
- 7.4g (3.3g saturated)
- Protein
- 9g
- Carbohydrates
- 44.2g (4g sugars)
- Fibre
- 2.5g
- Salt
- 1g
delicious. tips
Knocking back dough is done by kneading briefly to remove overly large bubbles that have formed.
Wild garlic grow in woods and parks from mid-March to May. If you find a patch, harvest and freeze them – they’re well worth having.
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