Ramp Bread

 We are off to our first ramp festival of the season.  It is ramp time here and I am adding them to all kinds of recipes.  Yesterday I made this ramp bread which is delectable.

Ingredients:

1-1/4 C. water
2-1/2 tsp. rapid rise yeast
2 tsp. sugar
2 T. olive oil
3-1/2 C. bread flour
1/2 tsp. salt

Mix all of these ingredients and knead until you have a smooth ball of dough.  Place it in a buttered bowl, cover and let it rise until doubled, about 1 hour.  While the dough rises, saute' one bunch of ramps in a bit of olive oil.  Sprinkle with salt and pepper.  Let them cool.

Once the dough has risen, divide it into 2 pieces and roll each one out into a rectangle, about 8X12. Lay a few ramps along the edge, roll it from the long side.  Add a few more ramps and roll again.  Add a final row of ramps, roll closed and place seam side down on a parchment covered cookie sheet.  Put a few slits along the top.  Brush with a bit of the oil remaining from cooking the ramps and sprinkle with sea salt.  Let them rise for about 20 minutes.  Preheat the oven to 375 degrees. Bake for about 35 minutes until golden.

Cool on a rack and then dig in. I sent a loaf of this with my daughter to work and people devoured it.  Off to the festival!