Ramson Pull-Apart Bread
This recipe is for an 11-inch loaf pan.
  • 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)
  1. In a large bowl, mix flour and 1 teaspoon salt.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, wash and dry the ramson. Chop into fine strips and mix with the remaining butter, and a pinch of salt.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.