Background Image
  • Home
  • Bread
  • Wild Garlic Butter on Music Paper Bread

Wild Garlic Butter on Music Paper Bread

0 0
Wild Garlic Butter on Music Paper Bread

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
200g '00' flour plus extra for dusting
100g Semoline Flour or fine semolina
for brushing Olive Oil
50g Wild Garlic leaves, finely chopped
250g Unsalted Butter softened
to serve Sea Salt Flakes

This tastes as fantastic as it sounds. 

Cuisine:

Ingredients

Directions

Share

By BBC Good Food

How could I not make this recipe? Wild garlic butter….nom nom…and there is a plethora of it about at the moment, with the Sardinian classic, Music Paper Bread! How beautiful does that sound? It did not disappoint. Thank you to Barney Desmazery at BBC Good Food for both the wild garlic butter and the music paper bread recipe.

Steps

1
Done

Wild Garlic Butter

Mash the butter in a bowl with some sea salt – start with 1/2 tsp, then taste before adding more. Stir in the wild garlic. Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker. Chill until needed. You can freeze the log for a month and cut off slices as needed.

2
Done

Music Paper Bread

In a bowl, mix together the flours and 1/2 tsp salt. Pour in 175ml water and mix to a soft dough. Tip onto a lightly floured surface and knead for about 5 mins or until smooth. Wrap in cling film and leave to rest for 30 mins. Meanwhile, place a pizza stone or one or two large baking trays in the oven, then heat it to 240C/220C fan/gas 9 or as high as it will go.

3
Done

Divide the dough into 8 and shape into balls. On a floured surface, roll out balls very thinly into rough circles about 20-22cm in diameter.

4
Done

Cut out 8 squares of baking parchment a little larger than the dough circles. Pop the dough circles on top and brush with olive oil. Cook the breads, 1 or 2 at a time, on the hot pizza stone or baking tray (still on the baking parchment) for 6-8 mins or until bubbled up in places, golden brown and crisp. Remove and leave to cool on a wire rack while you cook the rest. Pop all the breads back in the oven for 1 min to warm through. Remove and top with a slice of garlic butter (see Goes well with) and sea salt.

Zoe Negus

Hoisin Duck Mango And Wild Rice Bowls
previous
Hoisin Duck, Mango & Wild Rice Bowls
BBQ Lamb Chops With Chimichurri Sauce Brocolli And New Potatoes
next
BBQ Lamb Chops With Chimichurri Sauce, Broccoli And New Potatoes
Hoisin Duck Mango And Wild Rice Bowls
previous
Hoisin Duck, Mango & Wild Rice Bowls
BBQ Lamb Chops With Chimichurri Sauce Brocolli And New Potatoes
next
BBQ Lamb Chops With Chimichurri Sauce, Broccoli And New Potatoes