This recipe is for an 11-inch loaf pan.
Ingredients
- 4cups flour
- 1teaspoon + 1 pinch salt
- 1 1/2cups milk,
- 20g fresh yeast(approx. 3/4 oz)
- 1teaspoon sugar
- 1 1/2 sticks unsalted buttervery soft, divided
- 100g fresh ramson(approx. 3 handfuls)
Instructions
- In a large bowl, mix flour and 1 teaspoon salt.
- In a small saucepan, warm up the milk until lukewarm. Take off the stove. Crumble yeast into the warm milk, add sugar, and stir until yeast and sugar have dissolved.
- Add the yeast-milk mixture and 2 tablespoons butter to the flour mixture, and knead with a standing kitchen mixer or by hand until smooth.
- Cover with a clean kitchen towel and leave the dough to rise in a warm place for approximately 45 minutes, or until its volume has doubled.
- Meanwhile, wash and dry the ramson. Chop into fine strips and mix with the remaining butter, and a pinch of salt.
- Preheat the oven to 190°C/375°F. Line your loaf pan with parchment paper and put it in an upright position. Dust your countertop with some flour.
- Turn the dough onto your floured countertop and knead once more, for no more than 20 seconds. Roll into a rectangle of approximately 20 by 15 inches. Spread the herb-butter mixture on top.
- Cut lengthwise into 5 equally sized strips. Fold the strips like an accordion, and put each folded piece into the upright loaf pan. Cover, and leave to rest for 15 minutes.
- Arrange the pieces in the loaf pan. Then slide into the lower part of the oven and bake for 45-50 minutes, until light brown and crispy.
- Lift the bread out of the pan with the help of the parchment paper. Enjoy warm or cold.
Recipe Notes
Pro Tip: If you think the surface is getting too dark, cover with some aluminum foil during the last 10-15 minutes of baking.
