Potato, Cheddar and chive bread
(from Elyce123’s recipe box)
Makes 1 large loaf
Source: delicious. October 2004
Categories: October
Ingredients
- 1 unpeeled large floury potato (about 220g), such as Maris Piper, cut into quarters
- 20g butter
- 500g strong white bread flour, plus extra
- 1 1/2 tsp fast-action dried yeast
- 50g freshly grated Parmesan
- 1 1/2 tsp sea salt
- 2-3 tbsp snipped fresh chives
- 150g mature Cheddar, half coarsely grated, half cut into small cubes
Directions
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Cook the potato in boiling salted water until tender. Drain, peel and mash.
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Meanwhile, rub the butter into the flour in a warm mixing bowl. Stir in the yeast, most of the Parmesan and salt. Make a well in the centre and add the warm potato and about 250ml lukewarm water. Bring together with your hands to form a soft but not sticky dough (add extra water or flour, if needed).
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Turn out onto a floured surface and knead for 8-10 minutes until elastic. Return to the bowl and cover with oiled cling film. Leave in a warm place for 1-1 1/2 hours or until doubled in size.
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Turn the dough out onto a floured work surface and knock back to deflate. Knead lightly for 1 minute, then shape into a 30cm long rectangle. Scatter with the chives and Cheddar, then fold the dough. Knead gently for 1 minute and shape into 1 large round loaf. Put on a greased baking sheet and cover with the oiled cling film. Allow to rise for 40 minutes – 1 hour in a warm place.
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Preheat the oven to 220˚C/fan 200˚C/gas 7. Dust with flour and sprinkle with the remaining Parmesan. Bake for 30-40 minutes, reducing the oven to 190˚C/fan 170˚C/gas 5 after 15 minutes. The loaf is cooked if the base sounds hollow when tapped.