Potato, Pecorino & Rosemary bread
Recipe type: Bread, Baking,
Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hour 15 mins
Serves: Makes 2 loaves
Ingredients
* I cup cooked potatoes (cook with 2 sprigs of rosemary and reserve 1
cup of cooking water), cooled to room temperature
* 2x 10g (0.35 ounces) sachets yeast
* 1 teaspoon sugar
* ½ cup butter, melted
* ¼ cup olive oil
* 3 tablespoons sugar
* 2 eggs
* 2 teaspoons salt
* 1 tablespoon freshly chopped rosemary
* 2 cups finely grated Pecorino
* 6-7 cups flour
Instructions
1. Combine the
reserved cooking water (from the potatoes) with the yeast and 1 teaspoon sugar,
mix and allow to stand for 5 minutes until frothy.
2. In a separate bowl, combine the potatoes, butter, oil, sugar, eggs,
salt, rosemary and Pecorino and mix well.
3. Add the egg mixture to the yeast mixture and mix well.
4. Add two cups of flour and mix until the dough is sticky then add the
rest of the flour cup-by-cup until you have a soft dough.
5. Turn the dough out onto a floured surface and knead for 6-7 minutes
until the dough is smooth.
6. Place in a floured bowl and cover with a damp cloth. Place in a warm
spot and allow to rise for 45 mins – 1 hour.
7. Pre-heat the oven to 180°c.
8. After an hour,
punch down the dough and divide in two round loaves. Cut a cross/square
onto the top of the dough and place on a baking paper-lined baking
sheet.
9. Place in the oven
and allow to bake for 30-35 minutes until the loaf is golden brown,
crusty and sounds hollow when tapped at the bottom.
10. Remove from the oven and allow to cool slightly before serving with
butter.
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