Recipe by Philippa Vine, Philippa’s Seasonal Kitchen @philippavinecooking
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
Ingredients
- 250g strong white bread flour
- 150ml warm water
- 15g fresh yeast
- 1 teaspoon salt
- 1 teaspoon honey
- 2 tablespoons olive oil
- 2 tablespoons of chopped wild garlic leaves
Method
- 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.
Philippa Vine has worked with, and demonstrated, ESSE Wood-Fired and Electric Cookers since 2018. Philippa owns a 1000 T and a Bakeheart and produces seasonal recipes from Bates Green Farm in East Sussex. She is an ambassador for Love British Food.
