Potato Topped Bread with Herbs

Servings: Makes two medium loaves
Time: 4 hours, including rising time
Difficulty: Reasonably easy

DSC01663 Fri 19th Potato & Dill breac

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.


Ingredients

  • 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)

Directions

  1. Put the flour, yeast and salt in a large bowl. Keep the salt and yeast well apart until mixed.
  2. 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.
  3. Either tip the dough out onto a lightly floured surface and knead by hand for
    4. 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.
  4. 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.
  5. Meanwhile, boil the potatoes in salted water for 5 – 6 minutes. Once cool, cut them into small chunks (About 6 – 7mm)
  6. 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.
  7. Line a large baking tray or two smaller ones with non-stick baking paper then dust lightly with flour.
  8. 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.
  9. 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.