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    Prep Time: 180 min
  • Cooker icon
    Cooking Time: 30 min
  • Clock icon
    Difficulty: Easy
  • Plate icon
    Makes: 1 loaf


  • 500g Homepride strong white bread flour
  • 7g fast acting yeast (1 sachet)
  • 220ml dry white wine (Sauvignon Blanc is nice!)
  • 60g Unsalted butter (2oz)
  • 2tsp sugar
  • 1tsp salt
  • 1 medium free-range egg
  • 115g Monterey jack cheese, (4oz)
  • 30g fresh wild garlic leaves, chopped (1oz). Or you could use a clove or two of regular garlic very finely chopped
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  • In the bowl of your stand mixer combine 500g of the strong white bread flour with the yeast.

  • In saucepan, heat wine, butter, sugar and salt until warm, stirring constantly until butter almost melts.

  • Add butter-wine mixture to dry mixture. And add the egg.

  • Beat at low speed with the dough hook attached for 30 sec, scraping bowl consistently; then beat for 3 min at high speed.

  • By hand, stir in the cheese and chopped wild garlic and enough remaining flour to make a soft dough.

  • Turn out onto lightly floured surface, knead until smooth and elastic.

  • Place in lightly greased bowl, and cover with cling film, leave to rise until double in size about 11/2 -2 hours.

  • Turn out dough onto a lightly floured surface and knock back the dough.

  • Now shape the dough either into rolls or Batard’s and place onto a baking sheet lined with parchment paper or you can simply place into a lightly greased 1kg loaf tin.

  • Place baking sheet or tin inside a plastic bag and leave to rise for approx 1 hour.

  • Pre-heat oven to 210c fan. Bake in oven for about 25-30min for a 1kg loaf, 12-15mins for rolls and 30-35mins for Batard’s.

  • Tap gently on base of loaf or tin for hollow sound, remove and leave to rest for 5mins, place on cooling rack to cool completely before slicing.

  • Tip: If you cannot get hold of wild garlic you could use one or two garlic cloves finely chopped or grated. Or alternatively try adding other herbs.

  • Note: For the Batard’s sprinkle flour over top of each one and score with a very sharp knife or Lame before placing in the oven.