Tear and Share Potato Bread
, Updated Apr 18, 2024
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This herby Potato Bread (pane di patate) is perfect for sharing at a dinner party and makes a stunning centrepiece.
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I made this herby potato tear and share bread for a dinner party and it’s fair to say it was an enormous hit – pillowy soft, buttery, herby goodness.
There wasn’t a crumb left! Although the recipe is a tad lengthy this really could not be easier to make. It is perfect to serve at a dinner party or large gathering and makes a stunning centrepiece. Plus it can be made up to a day in advance without going stale.
You can bake this as a ‘monkey bread‘ by lightly coating the dough balls in melted butter and piling in a bundt tin, but it may not hold its shape as beautifully as this one – it’s no less delicious though!
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HAVE YOU MADE MY POTATO BREAD? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Potato Bread (Pane di Patate)
Ingredients
- 250 g | 9oz floury potatoes such as Maris Piper, peeled and cubed
- 60 g (½ stick) butter melted
- 240 ml (1 cup) water from boiling the potatoes
- 425 g (15oz) strong bread flour plus more for dusting
- 2½ tsp fast action yeast
- 2 tbsp sugar
- 2 tsp salt
- 2 tbsp very finely chopped fresh rosemary
- 1 tbsp finely chopped chives
- 3 tbsp finely chopped chives
- 3 tbsp sesame seeds
- 3 tbsp nigella seeds
- Coarse salt
- 2 tbsp butter melted
Instructions
- Boil the potatoes in plenty of cold water until fork tender. Drain and reserve 240ml (one cup) of cooking liquid.
- Mash the potatoes with the clarified butter until smooth. Set aside to cool slightly.
- Put the flour, yeast, sugar, salt and herbs in the bowl of your stand mixer. Mix together with the dough hook.
- Add the cooled mashed potato and half of the cooled water and mix on slow speed until the ingredients start coming together.
- Keep adding the water until dough forms a ball and starts to pull away from the edges of the bowl. If the dough is too sticky add another tablespoon of flour.
- Knead for 5-7 minutes until the dough passes the windowpane test (take a small piece of dough and stretch it gently between your fingers. If the dough stretches until it is almost see-through without breaking it is ready to prove).
- Grease the bowl with melted butter, cover and let it rise for about 1 hour (or longer) until doubled in size.
- Once dough has proved, preheat the oven to 190C (375F). Spray your pie tin with Cooking Mist or grease with softened butter.
- Cut a large piece of baking paper and scrunch it up. Open it up and line the tin with it. Spray liberally with the Cooking Mist then place a ramekin in the centre and spray the ramekin all around the sides and top.
- Put the chopped chives, sesame seeds and melted clarified butter in 3 separate bowls.
- Turn the dough out onto a lightly floured surface and knock it back. Let it rest for 5 minutes then form into a long sausage shape.
- Cut a walnut-sized piece of dough, and roll into a smooth ball. Dip into the herbs or sesame seeds etc. and place in the prepared tin.
- Repeat with the remaining dough, leaving some pieces plain. Brush those with the clarified butter. Sprinkle a little coarse salt over the bread. Leave to stand for 10-15 minutes.
- Bake for 40-45 minutes until bread is golden and risen. Cool slightly then lift out of the tin using the baking paper. Gently pop the ramekin out and serve.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Can you make this without the Lurpak ingredients? And if so, does the butter have to be clarified?
Yes you can – simply melt the butter (and cool slightly) no need to clarify first