Subscriber OnlyRecipes

Baked potato bread

Serves: 6
Course: Side
Cooking Time: 20 mins
Prep Time: 2 hrs
  • Handful rock salt
  • 3 large Rooster potatoes
  • 320g strong flour
  • 14g fast action yeast
  • 12g sea salt
  • 15g caster sugar
  • 50ml milk
  • 50g creme fraiche
  • 2 whole eggs
  • 125g soft butter
  • 2 egg yolks for egg wash
  • Chives, diced to garnish
  1. Line a baking tray liberally with rock salt and place the potatoes on it. Bake at 200 degrees for 50 minutes, then remove the potato pulp from the skins and place through a ricer or mash them. Reserve this for the dough.
  2. To make the dough, add the flour, potato, dried yeast, salt and sugar to a mixer and mix with a dough hook.
  3. Warm the milk to just above hand temperature and add to the mixer along with the crème fraîche. Mix for two minutes, then add the eggs and mix for a further 5-6 minutes until a smooth dough is formed.
  4. Now add the softened butter gradually and mix for 10 minutes until the dough is glossy and has cleaned the bowl. Transfer to a greased bowl, cover and allow to double in size.
  5. Knock the dough back on a floured surface, shape into six balls and place them in a heavily buttered round tin, with one in the centre.
  6. Allow to triple in size, then brush with egg wash and bake at 200 degrees for 15-18 minutes, until golden brown.
  7. Garnish with chopped chives.

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