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
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
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.
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.