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Potato Bread
A rustic homemade potato bread flavored with fresh rosemary and thyme, served alongside blistered baby tomatoes. Using mashed potatoes in the dough creates a soft, tender crumb that absorbs flavors beautifully. The warm, crusty loaf pairs perfectly with the quick pan-fried tomato topping for a comforting weekend brunch or savory snack.
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.
- 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.
- 9Move the baked bread to a wire cooling rack and let it rest for 30 minutes. 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 and the sea salt flakes.
- 11Season the tomato mixture with black pepper and serve it immediately alongside the toasted slices of potato bread.