Dish

Hawkshead Wig

Hawkshead Wig is made with a combination of white and whole wheat flour, yeast, salt, sugar, and water. The dough is kneaded and then left to rise before being shaped into loaves and baked. The bread is best served warm with butter or jam. It can also be used to make sandwiches or French toast.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Bread

Origins and history

Hawkshead Wig originated in the Lake District of England and has been a staple in the region for centuries. It is named after the town of Hawkshead, where it was first made. The bread was traditionally baked in a wood-fired oven and served with local cheeses and meats. Today, it is still a popular bread in the region and can be found in many bakeries and cafes.

Dietary considerations

Suitable for: Vegetarians. Unsuitable for: Vegans, Gluten-free diets

Variations

There are no major variations of Hawkshead Wig, but some bakers may add additional ingredients such as herbs or spices to the dough for added flavor.

Presentation and garnishing

To ensure a soft texture, be sure to knead the dough thoroughly and let it rise properly. Use a sharp knife to score the top of the loaf before baking to allow for even rising. The bread can be presented as a whole loaf or sliced. It can be garnished with herbs or served with butter or jam.

Tips & Tricks

Hawkshead Wig can be stored in an airtight container for up to 3 days. To reheat, wrap the bread in foil and place it in a preheated oven at 350°F for 10-15 minutes.