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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Potato Bread (Pane di Patate)
- 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
- 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.