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Herb Potato Bread
Mashed potatoes work into the dough alongside strong white and wholemeal bread flour, producing a crumb that stays soft well after the loaf cools. Chopped rosemary and thyme leaves fold through the mix before the dough rises, so the herbs perfume the entire loaf from crust to center. The total process runs about three and a half hours, most of it hands-off proving time. Serve warm slices beside mixed-coloured baby tomatoes, blistered quickly in olive oil and finished with sea salt flakes.
Equipment
- Saucepan
- Oven
- Stovetop
- Skillet
Ingredients
- 375g potatoes, peeled and cut into chunks
- 1 teaspoon fast-action dried yeast
- 1 teaspoon caster sugar
- 1 tablespoon sunflower oil, plus extra for oiling
- 200g strong white bread flour, plus extra for dusting
- 100g strong wholemeal bread flour
- 2 tablespoons chopped rosemary
- 1 tablespoon thyme leaves
- salt and black pepper
- 2 tablespoons olive oil
- 250g mixed-coloured baby tomatoes, halved
- ½ teaspoon thyme leaves
- ½ teaspoon sea salt flakes
- pepper
Instructions
- 1Boil the peeled potato chunks in a large pot of lightly salted water for 15 to 20 minutes until tender. Drain the potatoes thoroughly, making sure to save the cooking water.
- 2Measure 6 tablespoons of the reserved potato water into a large mixing bowl and let it cool until lukewarm. Sprinkle the yeast over the water, stir in the caster sugar, and let the mixture sit for 10 minutes to activate.
- 3Mash the cooked potatoes with 1 tablespoon of sunflower oil. Pour in the yeast mixture and stir everything together thoroughly with a wooden spoon.
- 4Add the white bread flour, wholemeal bread flour, chopped rosemary, 1 tablespoon of thyme leaves, salt, and black pepper to the bowl. Turn the mixture out onto a lightly floured work surface and knead to work in any remaining flour.
- 5Continue kneading until the dough becomes soft and pliable. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm spot for 1 hour until doubled in size.
- 6Move the risen dough back to a lightly floured surface and knead it briefly. Shape it into a rough round loaf, set it on a baking sheet, and cover it loosely with oiled plastic wrap.
- 7Let the shaped dough prove in a warm area for another 30 minutes.
- 8Preheat the oven to 220 degrees Celsius (Gas Mark 7). Use a sharp knife to score a cross into the top of the dough, then bake for 35 to 40 minutes until the loaf is well risen and develops a crusty exterior. Scoring helps the bread expand properly in the oven.
- 9Move the baked bread to a wire cooling rack and let it rest for 30 minutes. Slicing too early can result in a gummy texture. Once cooled, slice four pieces from the loaf and toast them lightly.
- 10Heat 2 tablespoons of olive oil in a frying pan over high heat. Toss in the halved baby tomatoes and cook for 2 to 3 minutes until they soften. Stir in the remaining half teaspoon of thyme leaves, sea salt flakes, and black pepper, then spoon the warm tomatoes over the toasted potato bread.
Notes
- Storage: Keep the cooled loaf in an airtight container at room temperature for up to 3 days.
- Make ahead: You can bake the bread a day in advance and quickly pan-fry the tomatoes just before you're ready to eat.
- Tip: Make sure the potato water is only lukewarm, not hot, before adding the yeast so you don't kill it.
Recipe Details
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