Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Savory Pull-Apart Bread with Wild Garlic
· 5 servings
Boil the potatoes
Peel the potatoes, cut into small pieces and boil in unsalted water until completely soft. Once cooked, save 100 ml of the hot potato water and drain the rest.
Let it cool
Let the potatoes cool slightly, then blend or mash until smooth. Let the potato water cool a little too, until it's only as warm as milk you'd use to activate yeast — just lukewarm.
Make the yeast starter
Add the sugar to the lukewarm water and crumble in the yeast. Once bubbles form on the surface, the starter is ready.
Make the dough
Put the mashed potatoes, 150 g of flour and the yeast starter with potato water into a bowl. Mix and let rise for twenty minutes. Then add the egg, the remaining flour, salt and softened butter. Work into a soft, non-sticky dough. It may be a little sticky at first — that's fine.
Let it rise
Cover with a tea towel and leave to rise for an hour in a warm place. The dough will noticeably increase in size and become light and airy, full of little bubbles. Towards the end of the rising time, prepare the filling.
Make the filling
Finely chop the wild garlic. Finely grate the cheddar. Finely chop the shallot. Melt the butter.
Roll out the dough and sprinkle with filling
Turn out the risen dough onto a floured surface and roll into a rectangle about 35 x 45 cm. Brush with the melted butter, then sprinkle over the wild garlic, shallot and grated cheddar.
Cut into two pieces
Cut the rectangle in half lengthwise.
Roll up towards the cut edge
Roll each half into a log, rolling towards the middle — that is, towards the cut edge.
Slice into pieces
Cut each log into pieces about 6 cm wide.
Seal the cut sides
Grease a round baking tin with a little butter. Neatly tidy up each piece cut from the log — the same way you would when making filled buns. Pinch and seal the dough on both cut sides.
Brush with butter
You should now have neat little rolls. Brush them all over with the remaining melted butter from earlier.
Arrange in the tin
Arrange the rolls in the round tin, nestled neatly side by side. Once they're all in place, brush the surface with the rest of the melted butter. Bake in an oven preheated to 200 °C for 25 minutes.
Tip:
These savory bites are delicious on their own, but they also make a great accompaniment to, say, a spring egg spread with wild garlic.