If you’re lucky enough to live in the mountainous Eastern region, you’ve likely heard of ramps. You might’ve even heard of them if you don’t live here, and wish you had easier access to them! While they aren’t scallions, they look like them, and can be used similarly, but they have stronger flavor that’s almost garlic like. Ramps are typically foraged for in the spring, and the season is short - hence the craze!

For those who have ramps, I wanted to provide a simple guide to making ramp artisan bread and butter, but first, I’ll outline how to blend it all up into something between a puree and a pesto, making it simple to use in a variety of applications, and even freeze if you can’t use up all of your ramps while they are fresh. Freezing extends ramp season for however long as you’d like!

This is a recipe for beginners but all can enjoy making it! It’s a simple recipe created for anyone to use to build bread-baking confidence in a fun, tasty fashion. I surely hope you enjoy it - and enjoy the remainder of RAMP SEASON!

Make Ramp Mixture

Add however many ramps you have to a food processor or blender. For every cup of so of full ramps in there, add around 1/2 tbsp. of olive oil as well. Sprinkle lightly with salt and blend. Add more olive oil for a thinner consistency. It should feel like a creamy-ish pesto.
This mixture will stay fresh in the fridge for 3-4 days. You can also freeze it in small containers or bags and defrost before future usage.
This mixture can be used in this bread and butter recipe, but it has tons of other applications: spreads, pizza topping, pasta sauces, protein marinades, and more.

Ingredients for Ramp Bread (Yield: Two Loaves)

7 cups of all purpose flour
1 tbsp. instant yeast
4 tsp. sea salt
1/4 - 1/3 cup ramp mixture
3 cups warm water

In a large mixing bowl, combine and stir all of the dry ingredients: the flour, salt, and instant yeast. Once mixed evenly, add the ramp mixture and water.
Begin combining the wet and dry ingredients. Turn together until a wet mixture forms. This dough will be a bit wet - that’s intentional! Once you have an evenly combined wet dough mixture, no need to knead - just use floured up hands to form it into a ball, and place back into the mixing bowl that’s been lightly greased (you don’t even need to clean it before greasing).
Cover the bowl with a kitchen towel and set aside to rise for about 2 hours.

4. After rising, the dough needs to be “punched” down and turned out onto a lightly floured and clean surface. Cut or divide the dough into half.

5. With each dough, begin to form into a TIGHT ball. Pull from all of the sides and continue to gather and pull in dough from the side to the bottom in what is almost a pile or knot, creating a smooth, tight, flat top. Pinch the bottom to seal and place on a baking sheet covered in flour in order to proof in form. You may also place this in a proofing basket if you have one, knotted and pinched side down. Do this for both balls to create loaves to proof and rise in form.

6. Cover both with a towel, and let proof for an hour or so.

7. Near the end of proofing, preheat the oven to 475. You can bake your bread in a dutch oven or on a baking sheet. I prefer a dutch oven for a truly artisan feel, but a baking sheet still makes a nice loaf.

If using a Dutch Oven: let the entire dutch oven, with lid, pre-heat with your oven. Once pre-heated, CAREFULLY remove from the oven and plop proofed bread loaf into the dutch oven. Cover with the lid. Let bake covered for 25 minutes. Remove the lid, and bake for another 15 minutes.
If using a Sheet Pan: let bake on the sheet pan for 30-35 minutes until outside crust is browned and it sounds hollow tapping on it.

8. When the bread is done baking, carefully remove and place on a cooling rack. Let cool for at least 15 minutes before cutting into it.

9. Your bread should have a chewy crust and a soft interior. You can store it for 3-4 days at room temperature.

Bread Notes:

If your bread flattens out a bit when proofing just re-tuck the sides underneath quickly before baking. If this happens, just make your dough ball tighter when forming next time.
You can adjust amount of ramp mixture you use to your preference!

Ingredients for Ramp Butter

1 cup (2 sticks) of salted butter
3-4 tbsp. ramp mixture
1/4 tsp. garlic powder

Let the butter (two sticks or 1 cup) come to room temperature. It needs to be super soft and could take as long as two-three hours.
Once soft, add to a small bowl along with the ramp mixture (I like lots, so I use 4 tbsp., but you can start with 3 and go from there), and the garlic powder. The garlic just amps up the flavor of this butter!
Cover or transfer to a container that covers (such as a tupper ware) or wrap in plastic wrap and form into a fat log shape to store in the fridge.

Butter Notes:

Keeps well in the refrigerator for 2 weeks or slightly more, and also can be frozen.
When you want to use as a spread, take out for 30 minutes to soften or microwave for 10-15 seconds to soften quickly.