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Ramson and Bacon bread – perfect accompaniment to Cockle and Mussel chowder

Ramsons being wild garlic are usually in UK woodlands and parks from mid march through to april, Alternatively use wet garlic and baby spinach for colour, but if you do come across a patch of wild garlic, make sure you harvest and freeze some down as its well worth using.

8 large leaves of wild garlic / ramsons or 1tbsp dried garlic powder and 25g baby spinach and 15g flat leaf parsley
4 rashers of smoked streaky bacon or 2 tbsps crispy bacon bits
225ml warm water
415g strong bread flour
30g salted butter
1 tsp salt
2 tsp dried yeast
2 tsp sugar
2 tbsps milk powder.

Cut the bacon into fine strips and fry in a non stick pan cook until crispy, drain off excess fat and then add the finely chopped wild garlic and just allow to wilt with the bacon,  allow to cool.

Add the flour, powdered milk sugar and salt into a bowl and combine, add the dried yeast . Melt the butter into the warm water and then gradually add to the dry mix to form a dough add the bacon and garlic and mix thoroughly to combine. Knead into a ball and allow to prove.   Knock back and place into bread tin or flower pot and again prove. Bake in a hot oven 210c for  15-20 minutes possibly longer depending on ovens.

Alternatively use a bread machine and follow instructions for basic cycle /light crust

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