Wild garlic pull-apart bread
The juicy wild garlic bread is not only fantastically delicious, but also looks simply brilliant thanks to a simple trick. The delicious wild garlic and butter filling makes it particularly juicy.
INGREDIENTS
FOR THE YEAST DOUGH
450 g wheat flour (type 405)
1 tsp sugar
1 tsp salt
1 pack of dry yeast
200 ml lukewarm water
2 tbsp olive oil
some flour for working the dough
FOR THE FILLING
1 bunch of wild garlic (approx. 30 g)
80 g soft butter
some salt and pepper
some chili powder
some grated cheese for sprinkling
some water for brushing
PREPARATION
Step 1
Mix the flour with the sugar, salt and dry yeast in a bowl. Add lukewarm water and oil and knead for 5 minutes with the dough hook to form a smooth dough. Cover and leave to rest for 45 minutes. Briefly rinse the silicone loaf pan (25 x 11 cm) with water, do not dry it.
Step 2
In the meantime, wash the wild garlic, pat dry and chop very finely. Mix the soft butter with herbs, salt, pepper and chili and season to taste. Preheat the oven to 180 degrees top and bottom heat (fan oven: 160 degrees).
Step 3
Roll out the dough on a floured work surface into a rectangle (approx. 80 x 16 cm). Remove the dough from the work surface and spread the herb butter thinly on it with a cake lifter. Cut approx. 14 rectangles, each 6 x 8 cm. Roll up each square and place it upright in the pan until it is full.
Step 4
Cover and leave to rest for approx. 15 minutes. Brush the surface with a little water. Sprinkle with cheese as desired. Bake in the lower third of the oven for about 40 minutes.
