Recipe

Savoury potato bread

Let the bewitching aroma of baking bread fill your kitchen with this easy and innovative potato loaf.

  • 45 mins cooking
  • Makes 1
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Ingredients

Savoury potato bread
  • 2 tablespoon warm water
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoon dried yeast
  • 450 gram high-grade flour
  • 2 teaspoon salt
  • 150 gram mashed potato, warm
  • 1 teaspoon dill seeds
  • 1 tablespoon onion, grated (i used 1 small pickling onion)
  • 1 teaspoon rosemary, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 150 millilitre warm milk
  • 150 millilitre warm water

Method

Savoury potato bread
  • 1
    Put the water and sugar into a small bowl, sprinkle the yeast on top and set aside for about 10 minutes for the yeast to soften.
  • 2
    Combine the flour and salt in a large bowl then rub in the mashed potato with your fingertips. (I steam a medium-sized Agria potato in its skin, peel it, put it through a potato ricer and weigh out 150g. Or you could just mash it thoroughly.)
  • 3
    Stir in the dill seeds, onion and herbs and then add the yeast and the warm milk and water. Mix to a soft dough with a wooden spoon.
  • 4
    Knead the dough until it is smooth and springy and not sticky. This will take 3-4 minutes with the dough hook of an electric mixer or 7-8 minutes by hand (knead on a floured board).
  • 5
    Put dough in an oiled bowl, turn it over to make sure all the surface is oiled, cover with a wet cloth and set aside to rise. This takes about 1 hour in a warm place, or leave it at room temperature overnight.
  • 6
    Heat oven to 210°C and oil a loaf tin. The tin I used was 20cm x 9cm at the base and 7cm deep, but any tin around that size will be fine.
  • 7
    Turn the risen dough out onto a floured board, knead lightly and shape into a long cylinder. Put the dough into the tin, cover with a cloth and leave to rise until it reaches the top of the tin. This will take about 30 minutes in a warm kitchen.
  • 8
    Bake the bread for about 45 minutes, rotating the tin after 25 minutes. The loaf should be golden-brown and well risen. Turn it out onto a rack and knock on the bottom crust – it should sound hollow. If it doesn’t, return it to the oven for 5-10 more minutes. Undercooked bread is to be avoided, so cook the loaf for longer if you need to. Cool on a rack and slice when completely cold.

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