I thought that wild garlic and cholla bread would be a match made in heaven and indeed it is! As soon as I took the bread out of the oven, I cut straight into it to try a slice and… Before I knew it, it was all gone!
200 gr strong flour
180 gr warm water
1 teaspoon yeast
1 teaspoon salt
1 egg, beaten
1 tablespoon sugar
1 tablespoon oil
2 teaspoons wild garlic pesto
Mix the flour, water, sugar, yeast and salt forming an elastic dough. Add the egg, leaving about two teaspoons’ worth out for the glaze at the end and oil. Leave in a bowl covered in cling film to rise for an hour.
If necessary add a dusting of flour if the dough is too sticky.
Divide the dough into 2 or 3 balls then roll them into cylinders. Slightly flatten the cylinders and spread one side with wild garlic pesto. Roll the dough up into a spiral. Place the rolls onto a greased baking tray, preheat the oven to 180 degrees Celsius and brush each bread roll with beaten egg.
Bake for 25 minutes (longer for larger rolls) checking regularly for even cooking.