- Prep Time: 180 min
- Cooking Time: 30 min
- Difficulty: Easy
- 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
Print this recipe
- 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.