Potato and Onion Bread

Name: Potato and Onion Bread
Prep time: 60 min
Cook time: 60 min
Yield: 1
Cuisine: British
Ingredients: 90g British potatoes; 500g strong plain bread flour; 50g butter; 1 tsp sugar; 1 sachet easy mix yeast; 300ml warm water; 2 tbsp vegetarian Parmesan-style cheese, finely grated; 1 tbsp fresh thyme leaves, chopped; 1 small onion, peeled and finely chopped and sautéed in oil until soft; sea salt and freshly ground black pepper; milk, for brushing

Serves: 1

Ready in: 60 mins +

Know your nutrients

Calories

2381 -

Fat

59.2g -

Saturates

33.7g -

Sugars

11.6g -

Salt

3.89g -

Protein

76.3g -

Carbs

379g -

Fibre

22.7g -

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Everyone should know how to make potato bread; it’s comforting, easy and wonderfully therapeutic to prepare. This recipe, created for British potato supplier Branston by TV chef and British Food champion Rachel Green, is one of our very favourites!

Ingredients
Method

Ingredients:

90g British potatoes
500g strong plain bread flour
50g butter
1 tsp sugar
1 sachet easy mix yeast
300ml warm water
2 tbsp vegetarian Parmesan-style cheese, finely grated
1 tbsp fresh thyme leaves, chopped
1 small onion, peeled and finely chopped and sautéed in oil until soft
sea salt and freshly ground black pepper
milk, for brushing

method:

Peel the potatoes, then chop into small pieces and boil until soft. Meanwhile, peel the onion, chop finely then sauté in a little oil until soft and gently coloured.
Set the onion aside and mash the potatoes thoroughly to a smooth consistency. Preheat your oven to 200C/400F/Gas 6.
Rub the butter into the flour, then mix in the mashed potato, sugar, yeast, cheese, thyme leaves and onion, sea salt and black pepper.
Mix the warm water with the yeast, make a well in the middle of the mixture and pour yeast mix in. Mix into a dough and knead for five minutes.
Shape into two loaves or one large loaf in the shape of a bloomer. Leave to rise in a warm place until double the size (approx 30 minutes).
Brush each loaf with milk and top with thin slices of onion and thyme leaves. Bake in the oven for 40 minutes or until cooked.

Print Recipe www.branston.com