Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 6
By Richard BainbridgeFrom Saturday Kitchen
Ingredients
- 650ml/1¼ pint whole milk
- 50g/1¾oz salted butter
- 1 half large, peeled onion
- 6 cloves
- 4 white peppercorns
- 1 bay leaf
- 2 garlic cloves, peeled and left
- 2 sprigs of thyme
- 150g/5½oz old Sourer dough, cut into cubes with the crust removed
- freshly grated nutmeg
Method
-
In a pan place the milk, butter, cloves, peppercorns, garlic, bay leaf and thyme and bring to the simmer. Once simmering remove from the heat, cover, and allow to infuse for 20 minutes. Strain the milk into a new clean pan and add the bread.
-
Place on a low heat and stir until the bread breaks down (if it’s a little thick add a splash of milk to loosen). Season with sea salt, white pepper, and freshly grated nutmeg to taste. This can be made 2–4 days in advance or on the bounce.
