Wild garlic is only available in the spring. You can substitute with flavouring it with some chopped rosemary and 2 cloves of garlic, finely chopped
- 250g strong white bread flour
- 150ml warm water
- 15g fresh yeast
- 1 teaspoon salt
- 1 teaspoon honey2 tab
- lespoons olive oil
- 2 tablespoons of chopped wild garlic leaves
- Preheat ESSE to 200C/ESSE dial guide HOT, aim for the dial reading to be in the middle of HOT (ESSE oven steam vent closed).
- Place your flour in a large mixing bowl and add the salt, olive oil and wild garlic if using.
- Dissolve the yeast in the warm water with the honey.
- Add the yeast mix to the flour and mix with a table knife. Add a little more water if it is too dry or some flour if it is too wet.
- Turn it out onto your work surface and knead to a smooth dough.
- Put the dough back into the mixing bowl and place a clean cloth over the bowl. Put the bowl at the back of the ESSE on the left hand side.
- When it has doubled in bulk, knead until smooth and elastic.
- Roll out to a shape that you like and place it on an oiled baking sheet. Put back next to the ESSE to prove again until it has doubled in bulk.
- Then place direct on the bottom of top ESSE oven and bake until golden brown all over, approximately 15 – 20 minutes, depending on the shape of your loaf.
Happy cooking on your ESSE.
Baking tip for bread making
Gently warm your bread flour at the back of the ESSE, before you start to make the dough. (Speeds up the proving process)
I love to use fresh yeast, better results.
Cover the bread dough for first proving using a plastic shower cap, it fits perfectly over your bowl.
Let your bread dough prove at the back of the ESSE cooker, left hand side.
Bake your loaf on the base of the ESSE, top oven 200C with the vent CLOSED which keeps all the steam in, perfect for cooking the perfect loaf.
Happy baking in your ESSE.
Recipe by Philippa Vine of Bluebell Farmhouse Kitchen.