This herby tear and share potato bread (pane di patate) is perfect for sharing at a dinner party and makes a stunning centrepiece. Post sponsored by Lurpak.
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!
Herby tear and share potato bread
This herby potato tear and share bread (pane di patate) can feed a crowd and looks stunning on the dinner table.Print Rate
- 250 g | 9oz floury potatoes such as Maris Piper, peeled and cubed
- 60 g | 2oz Lurpak Cook's Range Clarified Butter or melted butter
- 200 ml | 7fl oz water from boiling the potatoes
- 425 g | 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 or softened butter
- Large round pie tin I used a 26cm |10in one and a small ramekin
- or a large bundt tin
- Boil the potatoes in plenty of cold water until fork tender. Drain and reserve 200ml (6.7fl oz) 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).
- Spray the bowl with Lurpak Cooking Mist, 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.
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.