Warrigal greens, it turns out, make a remarkably sweet, smooth, pale green bread. I honestly thought the sweetness was coming from the sugar I was using to activate the dried yeast, so I switched to fresh yeast … and it tasted exactly the same.
I should try them in scones.
In the meantime, this is particularly delicious straight out of the oven, or toasted, spread with salty butter and vegemite, or a good local jam or jelly.
This recipe was published as part of an article I wrote for the Southern Harvest Association, as A late Summer harvest lunch
". Read the full recipe here ...