Wild Garlic Bread | Jamie Oliver

Wild garlic season is at its peak between February and April, so why not take the opportunity to go foraging and whip up your own wild garlic butter? It’s super simple, and lasts for at least 6 months in the freezer! Today we’re using this fragrant butter to coat a tray of crispy homemade tear-and-share garlic bread – absolutely delicious!

Check out the full recipe, and many more, on the Jamie Oliver website! https://www.jamieoliver.com/recipes/bread-recipes/wild-garlic-butter-tear-share-rolls/

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I’m going to show you how to make the
most beautiful homemade wild garlic
butter and the most incredible tear and
share spongy milk buns that are going to
give you the best garlic bread in your
whole life you’re going to love it look
at that beautiful Wild Garlic there’s
loads around at the moment so you’ll see
it in woods you’ll see it in fields and
I’ve even got some growing here which is
an absolute dream if you get them back
wash them in a little bit of bicarbonate
soda give it a really good wash spin it
uh if you’re you can always just dip
them into boiling water just for 30
seconds and take it out so I’m going to
make the most beautiful wild garlic
butter uh 200 g of wild garlic to two
packs of butter really best quality
butter you can get um I’ll just whiz it
up so give it a little whiz put in your
butter it’s really that simple and
you’re going to get the most incredible
green butter I’ll take this off the
smell is absolutely incredible it’s a
Beau thing I’ll show you one technique
um for laying it out in a cool way so
I’m going to do a little
bar of flavored butter I get myself a
nice piece of greas prooof paper I’ll
take this beautiful
butter look at that look at the color
come
on the color is phenomenal squash this
down like that a little lemon zest just
works so flipping well and also what’s
very very good is fairly generously like
un you know un um what I was going to
say not scrimped what a scrimped mean um
un um whole whole salt flakes right so
you kind kind of feel it in your palette
so nice chunks of that and then what
we’re going to do is just roll it up
properly and once you’ve rolled it up
like that just twist it opposite ways to
get that tension and that is going to
make the most amazing wild garlic butter
now what I normally do is put it in the
fre let it firm up then I’ll cut through
it into little portions roll it back up
in this again put it in the freezer and
then the next time you do a steak a
little bit of wild garlic butter next
time roast chicken wild garlic butter in
the depths of winter when there’s no
Wild Garlic around pasta well garlic
butter like it’s like a gift another way
you can do it come and have a look at
this um is do exactly what I did but pop
out your wild garlic ice cubes I would
probably suggest um that you have one
just for Savory things because you might
go put some water in there and go and do
like you’re a little cocktail and you’re
like there’s a little like funky flavor
going on but these are really cool right
maybe even more user friendly right so
the next time you go and do some humble
steamed veg wild garlic butter you get
the idea it’s very cool the idea I mean
I guess it’s preserving the idea of
taking like the Bounty of the beginnings
of spring ring and celebrating it all
year round is a beautiful thing and just
to finish some things off um these buds
you know I said you could use the leaves
the stalks the roots and these are the
buds these have been washed and what
I’ll do is cover that with a lovely
vinegar this is a cider vinegar cider
and garlic Vibe I would hit it fairly
generously with salt so the salt and the
vinegar that will preserve it right so
it will be stable you could have little
mustard seeds in there you could put a
little honey in there as well very very
nice in fact I will do that a little
honey is nice sweet and sour once you’ve
taken these beautiful buds um and you’re
left with this liquor don’t throw it
away you can use that for making lovely
dressings lovely marinades you can just
bottle it bottle it as as a kind of wild
garlic
vinegar
Joy so submerge that lid on top give it
a shake and let that pickle away it will
be a gift that keeps on giving right
let’s get into bread um this is going to
be the most beautiful tear and share
soft spongy uh White garlic bread right
little rolls um the recipe is really
nice 800 gram of organic plain flour so
it’s not a strong flour we’re going to
go into here with 100 gr of butter which
I will just kind of break up with my
hands in here I have 500 Ms of tepid
milk the reason we want that little bit
of heat is to activate the yeast if you
go to the supermarket these little
sachet that you get are always seven
gram so seven gram of dried yeast goes
in it’s dormant currently the minute it
hits the temperature uh and humidity of
the milk and all the things in milk
which are natural sugars and proteins
and things like that it is waking up
that yeast is waking up
now so it’s going to get going obviously
yeast will
feed on the proteins in the flour and
the milk and in return for that it will
belch lovely gases that will um give you
the lift in your bread to make it soft
and spongy and beautiful so mixing that
yeast um just to kind of make it even
happier I’m going to give it a nice
teaspoon of honey uh that will very very
slightly sweeten the bread but not much
nothing really worth talking about but
it will make the yeast very happy
it will now start sort of bubbling and
fizzing that’s what you want so look
typically when making bread you wouldn’t
add oil or butter typically um and of
course you’ll use stronger flowers often
and you’ll make a dough that’s much more
elastic but what I’m after here is an
enriched dough something that’s soft and
Rich and really luxurious and you know
if you think about other enrich do
things like Brios is enriched things
like scondar um uh L be quants you know
they’re enriched with layers of fat so
by adding a little oil or butter as we
have you’re going to just get more
flavor more tenderness um it will color
much nicer naturally which I think in
this context for lovely garlic bread is
going to be a beautiful beautiful thing
another thing you can do is add some
salt now very very important so two good
teaspoons of sea salt right don’t und
season the bread it will just taste like
thin air and it’s not going to be good
so what I do now I just make a little
well in the
center I’m going to slowly pour in the
milk with the yeast and honey like that
I’ll use my Fork to start off with
because I don’t want to get too messy so
move it around with your fork until it’s
too hard to do then we bring in the
hands if you’re worried you can put a
little bit of flour on your hands like
that but just start bringing it together
like that and just move it around that
bowl and ideally we’ll kind of semi
clean that bowl from all the sides so I
can get rid of that bowl
now and just have a nice little knead up
so let’s just talk about kneading for a
second um you can do it on a board if
you wish it’s much easier to do it on a
lovely wet surface so look when you look
at Bakers they’re so talented and you
know they’re kind of sitting there kind
of giving it all of this and you know
making it feel very technical but look
kneading is just moving it stretching it
pulling it giving the dough a little bit
of chaos so we want to need it to
develop structure to really um make the
gluten kind of bond together and get
kind of elastic and Strong by doing that
when the yeast starts doing its job and
releasing the gases it won’t just kind
of disappear into the ceiling right it
will stay in here like bending and
twisting and that’s what gives you the
bubbles that give you the sponge and the
softness and the deliciousness that we
all love so much so I would say just
like four or five minutes if you can
just lean on it move it pull it apart
pick it up slap it down when it’s smooth
and silky and it has a nice little kind
of bounce back see that look if I’m just
touching it it’s bouncing
back we’re in a good place and I’m going
to let this prove so normally around an
hour to an hour and a half or until it
doubles in size so you can see the size
of it now once that’s doubled in size
it’s going to be kind of up around here
so what I do is just get myself a clean
cloth that’s wet and being rang out and
I can cover it and then I can just leave
it here depending on the temperature um
if it’s cold then you might want to put
it somewhere a little bit warmer then
the yeast will get going the bread will
start blooming the flavors and structure
will develop and then we can shape it
for making our beautiful buns right
let’s have a clean down
so this has had an hour have a little
look look how satisfying that is plump
and gorgeous what I want to do now is
just break this down into lots of little
rolls have a little look in the
structure in here just look that’s what
we’ve created the smell is
amazing so you can see almost like those
honeycomb gaps of air now what we do is
we we we knock back and that essentially
means
you know we bash the air out and you be
like well why would you bash the air out
you just put it there um we just want a
better end product so what I want to do
now is get 45 rolls I’m not going to get
the scales out like do me a favor will
you um so what I’m going to do is just
roll it out to a fairly consistent
sausage like this uh and let kind of um
25 12 and
A2 go with the maths all right um so
that’s give or take about right
so 12 and 1/2 I’ll roll this
out and it’s about the size like a a
squash ball like
that I’m not actually counting but I
should
be 1 two three four five six 78 9 10 11
um if you wanted to do a bigger loaf
absolutely you can if you wanted to do
lovely little Burger buns that would be
quite a glorious thing so there’s no
rules into this tray a little bit of oil
so rub around the bottom and then the
sides now let me just dry my hands of
olive oil because they’re a bit
lubricated and um I want to get a little
bit of traction between my hand and the
marble surface or your kitchen top right
so I’m just putting my hand on top like
this and I’ll kind of close my thumb
like that and I’m moving around like
that so one two three and I go straight
in when you’re a bit more experienced
you can go two hands so one two
three and straight in so you can just
rattle through these in no time at all
at this stage in the game if there’s
little variations in shape and form like
don’t sweat it as it proves it will
double in size and this will become a
sea of beautiful bulbous blossoming buns
a lot of bees there right um what I love
to do now which really does finish it
off nice is take a little brush so just
giving it a brush of milk will just give
it the most beautiful golden color don’t
forget you’ve got the butter inside the
dough as well so that’s also going to
add to the color they need to prove
again now for the second and last time
put it somewhere which is draft free
cover it with a damp cloth make it tort
so it doesn’t sort of sit on the Buns
once they’ve doubled in size then we can
bake them in the oven and I’ll show you
how to do that
next
so 1 hour later and we have those
beautiful things so you can see how it’s
doubled in size all these little gaps
have been filled up and it’s actually
very very beautiful so pick it up gently
don’t bang it around don’t lose the air
I’ve preheated the oven to 160° C which
is about 320 fahit and I’m going to cook
it for half an hour until golden and
gorgeous and then the fun stuff happens
with the garlic butter so in we go nice
and gently in the middle
half an
hour come on look at that that is a very
beautiful very satisfying thing it’s
funny in my time working in restaurants
around the world things like garlic
bread just seemed to be one of the best
sellers consistently around the world we
just love it so but then I take that
amazing garlic butter and just start
putting it on top little bombs of it
then we can just start brushing it and
of course that beautiful sort of pungent
but mild beautiful garlic flavor is just
going to melt in between all the little
cracks and crannies of the
bread just look at
that amazing green
butter just melting and drizzling
down pure style there when you do these
tear and share things I’m always like
I’m so excited right now but I don’t
know which one to take it’s like too
much Choice uh I’m going to go for that
bulbous see I want that one it’s in the
middle it’s like a a it’s in the middle
of these so let’s just see what we can
do let’s get in there let’s just let’s
get in there look
look oh my goodness look at that that’s
the one I want that’s the one that’s got
my name on it so there you go beautiful
tear and share Wild Garlic milk buns
just a joy all I have to do now is try
one soft spongy pungent mild how can you
be pungent and Mild but it is it’s kind
of pungent and Mild you got those little
hits of lemon zest as well which are
just so good the little crystals of
salt that my friend is a delicious
garlic
bread right there so what are you
waiting for get amongst it get out there
get foraging get washing get making
you’re going to love it enjoy