Bacon and wild garlic bread
- March 2013
- Serves 8
- Hands-on time 20 min, oven time 25 mins, plus proving
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.
- 7.4g (3.3g saturated)
- 44.2g (4g sugars)
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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