Potato and rosemary bread - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Easy
Ingredients
- 450 g Strong white bread flour
- 1 tsp Unrefined golden caster sugar
- 1 tsp Dried active yeast
- 1 tbsp Butter (unsalted)
- 300 ml Milk warmed
- 1 Onion(s) sliced into rings
- 125 g Potato(es) peeled and grated
- 1 tbsp Rosemary fresh, chopped
- Salt
- Olive oil to drizzle
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1
Sift the flour, salt and sugar into a large bowl and stir in the yeast . Rub in the butter and then make a well in the centre. Stir in the milk and bring the mixture together with a round bladed knife.
For this step you'll need:
- 450g Strong white bread flour
- pinch Salt
- 1tsp Unrefined golden caster sugar
- 1tsp Dried active yeast
- 1 tbsp Butter (unsalted)
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2
Turn the dough out onto a floured surface and knead for 10 minutes, until smooth and elastic. Pop the dough back into a bowl and cover with a damp cloth. Set aside whilst preparing the onions and potatoes.
For this step you'll need:
- 1 Onion(s) sliced into rings
- 125g Potato(es) peeled and grated
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3
Heat the oil in a frying pan and fry the onions until very soft and golden.
For this step you'll need:
- Olive oil to drizzle
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4
Meanwhile, boil the potatoes for 5 minutes, and then drain, rinse and pat dry.
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5
Turn the dough out onto a floured surface and knead half the onions and all of the potatoes and rosemary into the dough.
For this step you'll need:
- 1 tbsp Rosemary fresh, chopped
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6
Place the dough in a baking sheet. Prod the surface with your fingers to flatten the dough out until it almost covers the baking sheet and is about 3cm thick. Scatter the remaining onions over. Cover with oiled cling film and leave to rise in a warm place for 1 hour.
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7
Preheat the oven to 200ºC (180ºC fan, gas mark 6). Scatter the risen dough with the sea salt.
For this step you'll need:
- pinch Salt
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8
Bake for 20 – 25 minutes. Cover with foil if some of the onions start to over brown.
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9
Remove from the oven and cool on a wire rack. Serve warmed drizzled with a little oil.