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
Savoury potato bread
- 1Put 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.
- 2Combine 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.)
- 3Stir 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.
- 4Knead 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).
- 5Put 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.
- 6Heat 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.
- 7Turn 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.
- 8Bake 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.
The Latest from Australian Women's Weekly Food
- Citrus almond twistToday 2:51am
- Pistachio and apricot baklava cakeToday 2:31am
- 10 quick and easy dessertsToday 2:02am
- Teriyaki salmonYesterday 11:44pm
- Pistachio, pink pepper & rose petal barkYesterday 1:23am
- Garlicky mushroom pizzaYesterday 12:02am
- Mushroom pie with minted mushy peasAug 18, 2019
- Mixed berry clafoutisAug 16, 2019
- Banoffee meringue with honeycombAug 15, 2019
- Spinach, cheese and potato cannelloniAug 15, 2019
- Pumpkin and maple bacon tarts with fried eggsAug 14, 2019
- Free-form mushroom and cheese tartAug 13, 2019
- Lumberjack cakeAug 11, 2019
- Salmon recipesAug 09, 2019
- 25 magical mushroom recipesAug 07, 2019