Servings: Makes two medium loaves
Time: 4 hours, including rising time
Difficulty: Reasonably easy
This is my adaptation of a recipe by Paul Hollywood from his excellent book: “100 Great Breads”. It’s a bit time consuming, but well worth it as the finished loaves are wholesome and very tasty – virtually a meal in their own right.
- 500g strong white flour + more for dusting
- 7g instant dried yeast
- 10g salt
- 300ml tepid water
- 400g potatoes (if new ones, scrub them; if old ones, peel them)
- Butter and/or olive oil for frying
- 1 garlic clove, peeled and finely chopped
- 30g of your chosen herbs (e.g. dill, rosemary, chives)
- Put the flour, yeast and salt in a large bowl. Keep the salt and yeast well apart until mixed.
- Mix the dry ingredients then make a scoop in the middle and gradually add the water. Mix well, either by hand or with the paddle attachment of a stand mixer.
- Either tip the dough out onto a lightly floured surface and knead by hand for 10 – 12 minutes (until it’s smooth, shiny and elastic-like) or insert the dough hook into your stand mixer and knead on slow speed for around 5 – 7 minutes.
- Put the dough in a lightly oiled bowl and cover with clingfilm or a damp tea towel. Leave for 1 – 2 hours or until doubled in size.
- Meanwhile, boil the potatoes in salted water for 5 – 6 minutes. Once cool, cut them into small chunks (About 6 – 7mm)
- Fry the potato pieces in a little butter and/or olive oil until golden brown. Towards the end, add in the garlic and your chosen herbs. Use kitchen paper to dab off any excess oil then set aside to cool.
- Line a large baking tray or two smaller ones with non-stick baking paper then dust lightly with flour.
- Punch down the risen dough to remove any air pockets then divide into two halves. Flatten each piece into an oval shape about 24cm/9″ long. Place on the baking trays and put each tray inside a plastic bag (white swing bin liners are ideal) for about an hour to rise. Inflate the bags, wrapping any loose ends underneath in order to create a “microclimate” for the dough to rise again.
- Pre-heat the oven to 230C/fan oven 210C/Gas 8. Sprinkle each piece of dough lightly with flour. Cover them both with the potato and herb mixture, pressing it in gently. Bake for about 25 minutes. Cool on a wire rack.