Wild Garlic Tear & Share Bread by Allinson's

Mix together the flour, salt, sugar, Wild Garlic additions and yeast.  Rub in the butter until the mixture resembles fine breadcrumbs.

Add enough water to form a soft but not sticky dough.

Knead the dough for 10 minutes either by machine with a dough hook or on a lightly floured work surface.

When your dough feels smooth and silky, put it into a lightly oiled bowl.  Cover the bowl with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes - 1 hour or until the dough has doubled in size.

Lightly grease and line a 23-inch round cake tin ready to place the bread in.

Tip the dough onto a lightly floured surface and knock back to remove the air. Divide the dough into 16 equal pieces and roll each one into a ball.

Place one dough ball at the centre of the baking tin and arrange the rest of the dough balls around it. Cover with a clean plastic bag. Leave the dough balls to prove until doubled in size. This should take about one hour.

Preheat the oven to 220°C, fan 200°C, gas 6.

Place the loaf on the middle shelf and bake for 20 to 25 minutes. Allow to cool for a few minutes before turning out onto a wire rack. Brush with melted butter and serve while still warm