Savory Pull-Apart Bread with Wild Garlic

Ingredients — what you'll need

You only need 10 ingredients

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  • 1 piece Shallots
  • 42 gram Fresh Yeast
  • 150 gram Cheddar
  • 100 gram Wild Garlic
  • 600 gram Medium-Fine Wheat Flour
  • 15 gram Powdered Sugar
  • 2 piece Chicken Eggs
  • 100 gram Vegetable Fat, Butter Flavor
  • 300 gram Type B Potatoes – Side-Dish (Salad) Potatoes
  • 5 gram Salt

Step-by-step method

At a glance

You're making a fragrant pull-apart bread where a potato-based dough gets stuffed with wild garlic, cheddar, and shallots, then shaped into individual rolls that bake together in one tin. The most time-consuming part is the rising (about an hour), but the actual hands-on work is straightforward—mixing the dough, preparing the filling, and rolling everything up takes less than 30 minutes before it hits the oven.

  1. 1/14

    Boil the potatoes

    Peel the potatoes, cut them into small pieces and boil in unsalted water until completely tender. Once cooked, keep 100 ml of the hot potato water and drain the rest.

    Ingredients

    • 300 gram Type B Potatoes – Side-Dish (Salad) Potatoes
  2. 2/14

    Let it cool

    Let the potatoes cool slightly, then blend or mash them until smooth. Let the potato water cool down too, until it's just lukewarm — about the same temperature you'd use to activate yeast in milk.

  3. 3/14

    Make the yeast starter

    Stir the sugar into the lukewarm water and crumble in the yeast. Once bubbles start forming on the surface, the starter is ready.

    Ingredients

    • 15 gram Powdered Sugar
    • 42 gram Fresh Yeast

Savory Pull-Apart Bread with Wild Garlic

bohynekuchyne
Active time total 1 h 26 min
Prep 41 min Cook 45 min
Plus 1 h 10 min of resting (not counted in active time)

10 Ingredients

14 Steps

Medium Difficulty
Let’s cook

What's in it?

847 kcal

Calories

106 g

Carbohydrates

35 g

Fats

29 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Have you been looking forward to the first wild garlic leaves poking through the ground, just like me? Head into the woods and make the most of its short season. Wild garlic is so good that it's only around for a very brief time — but maybe that's for the best. If it grew in the forest all year round, we might grow tired of it and it wouldn't taste quite so wonderful.

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