Friday, 18 July 2014

Herby tear and share potato bread

Tear and share potato bread

I made this herby potato tear and share bread for my Lurpak Dinner Party Challenge 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 (we have the potatoes and Lurpak Cook's Range clarified butter to thank for that).

You can bake this as a 'monkey bread' by lightly coating the dough balls in melted clarified butter infused with garlic and piling in a bundt tin but it may not hold its shape as beautifully as this one - it's no less delicious though! I hope you will make this and come back to share any comments. 

Ingredients
250g | 9oz floury potatoes (such as Maris Piper), peeled and cubed
60g | 2oz Lurpak Cook's Range Clarified Butter
200ml | 7fl oz water (from boiling the potatoes)
425g | 15oz strong bread flour, plus more for dusting
2 1/2 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 Lurpak Cook's Range Clarified Butter, melted

You will need
Lurpak Cooking Mist
Large round pie tin (I used a 26cm |10in one) and a small ramekin
or a large bundt tin

Method
1. Boil the potatoes in plenty of cold water until fork tender. Drain and reserve 200ml of cooking liquid.
2. Mash the potatoes with the clarified butter until smooth. Set aside to cool slightly.
3. Put the flour, yeast, sugar, salt and herbs in the bowl of your stand mixer. Mix together with the dough hook.
4. Add the cooled mashed potato and half of the cooled water and mix on slow speed until the ingredients start coming together.
5. 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.
6. 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).
7. Spray the bowl with Lurpak Cooking Mist, cover and let it rise for about 1 hour (or longer) until doubled in size.

Notes: the kneading can all be done by hand instead of in a mixer. You can vary the herbs to suit your taste and add a little minced garlic or garlic powder to the dough if you like.

Tear and share bread


Once dough has proved
1. Preheat the oven to 190C (375F). Spray your pie tin with Cooking Mist. 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.
2. Put the chopped chives, sesame seeds and melted clarified butter in 3 separate bowls.
3. 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.
4. 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.
5. 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.
6. 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: You can bake this in a large bundt tin if you like. Grease it liberally first. You can also pile the dough balls monkey bread style into the tin.
As you can see from the photos I packed this quite tightly into the tin. You can space the dough balls further apart and leave them to rise for 40 minutes or until they fill the tin up before baking.

This post was sponsored by Lurpak as part of Lurpak #FoodAdventures.

Tear and share potato bread
Tear and share bread
Tear and share bread

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11 comments:

  1. Awesome bread Lucy, soo pretty. What affect does the potato have on the texture, does it make it denser. I keep seeing Lurpack cooks range everywhere but have not been sure where I'd use it so haven't bought any yet.

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    1. The potato seems to make it softer and more moist. You can't really taste it but it makes the dough really easy to work with. I loved playing around with the clarified butter - it is so easy to use and has such a subtle taste. I love that it's doesn't explode when you heat it up in the microwave as well!

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  2. Amazing! That bread looks so incredibly delicious and beautiful! What a talented baker you are Lucy! :-) It makes such an excellent centrepiece for a party (like you said), I'm not sure if mine would look as nice and perfect as yours...hehe.
    Lovely photos as usual!
    xoxo

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  3. Looks delicious, I am not so enamoured by the name, For me it woud be Tear Bread, what is this strange 'Share' term??

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  4. I love the apperance of this bread, it looks great! Especially with the different seed topping on alternate sections. Perfect sharing bread :)

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  5. Looks really scrumptious hun. I love the idea.

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  6. This looks amazing, think I'll try and make it this weekend :) Thanks!

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  7. This looks great! I think I'll try it for a party I'm having this weekend

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  8. The bread looks delicious! Great for children to tear it by themselves :)

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  9. This makes me want summer back. Looks perfect for a BBQ...

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