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.
Can you make this without the Lurpak ingredients? And if so, does the butter have to be clarified?
Lucy Parissi says
Yes you can – simply melt the butter (and cool slightly) no need to clarify first
This makes me want summer back. Looks perfect for a BBQ…
Maggie Ali says
The bread looks delicious! Great for children to tear it by themselves 🙂
Sam Williams says
This looks great! I think I'll try it for a party I'm having this weekend
George Worboys Wright says
This looks amazing, think I'll try and make it this weekend 🙂 Thanks!
Looks really scrumptious hun. I love the idea.
Kat BakingExplorer says
I love the apperance of this bread, it looks great! Especially with the different seed topping on alternate sections. Perfect sharing bread 🙂
vanessa King says
JO BRYAN says
Looks delicious, I am not so enamoured by the name, For me it woud be Tear Bread, what is this strange 'Share' term??
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!
Camilla Hawkins says
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.
Lucy Parissi says
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!