Wild Garlic Pide Bread

Before the wild garlic season is over, here is a Wild Garlic Pide Bread.
It is really fluffy, very soft and the wild garlic does not only give this great color, but also a fine spicy flavor.

We have had this wild garlic pide bread with a Asparagus Salad, and also with steak and salad, really delicious!
And on the next day we had it as a sandwich, goes with barbecue too, excellent!

If you don’t have fresh wild garlic leaves, you can also use a Wild Garlic Paste.

Every year I look forward to the wild garlic season and because the season is not very long, I pluck enough, so I can cook and bake a lot with wild garlic.

More dishes with wild garlic on our blog:
Wild Garlic potato fingers
Wild Garlic Tarte with Tomatoes and Mozzarella
Wild Garlic Cheese Puffs


And to preserve:
Wild Garlic Paste

Drucken

Wild Garlic Pide Bread

Zutaten

Pide Bread

• 650 g flour
• 2 tsp salt
• 200 ml water
• 200 ml milk
• 20 g fresh yeast or 1 sachet dry yeast (7g)
• 1 tsp sugar
• 1 egg white
• 100 ml sunflower oil

Furthermore

• 30 g fresh wild garlic leaves
• 3 tbsp olive oil
• ½ tsp salt
• 1 egg yolk

Anleitungen

1. Put all the ingredients for the bread in a bowl and knead for 10 minutes to a soft dough.

2. Form the dough to a ball and place in a greased bowl.

   

3. Cover and leave to rise for about 1 hour at room temperature.

   

4. Place dough on a baking tray with baking paper and flatten it to the size of tray with hands.

5. Leave to rise for about 15 minutes.

   

6. Chop wild garlic coarsely.

   

7. Mix with olive oil and salt to a paste.

   

8. Put in a small bowl and mix in egg yolk.

   

9. Using your fingers, press and form the pattern in the bread. Start with the ring on the side and then the stripes in the middle.

   

10. Spread the wild garlic paste evenly on the bread.

    

11. Bake in preheated oven at 220° C for about 18 to 20 minutes.

12. place on a baking grid and leave to cool or eat warm.

Enjoy baking!
Maggi & Family

Your ideas and opinion is most welcome!
Suggestions and critics too.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.