Potato Bread
A rustic yeast free bread recipe with loads of roasted garlic with a scone like texture.
Servings: 4 mini loafs
Ingredients
- 1 lb russet or other starchy potato about 2 large potatoes, 3 cups shredded
- 1 tsp salt kosher is best
- 1 ½ cups mashed potatoes 3-4 medium potatoes
- ¼ cup roasted garlic about 2 medium heads
- 1 tsp each, freshly ground pepper and salt
- 3 ½ cups all purpose flour
- 2 Tbsp baking powder
- ½ cup milk
- ¼ cup melted butter
- 1 tsp dried rosemary or savoury
- 1 egg, beaten for brushing on top
- extra kosher salt for top or Maldon
Instructions
- Peel potatoes leaving some peel on the end for easier handling. Grate peeled part of potato. Measure out 3 cups and sprinkle with salt. Leave shredded potato in a strainer for 30 minutes to allow liquid to drain. Before adding to bread mixture, squeeze out any extra moisture.
- Cook other potatoes until fork tender. Mash well without adding any milk, butter or salt.
- Slice top of heads of garlic to expose most of the cloves. Drizzle with olive oil then scrunch up into foil package. Bake at 350° for 30-40 minutes until cloves are very soft and golden. When cool enough to handle, squeeze cloves out of skin and measure out ¼ cup.
- In a large bowl or stand mixer, add shredded potatoes, mashed potatoes, garlic, salt and pepper, flour, baking powder, milk, melted butter and rosemary.
- Preheat oven to 350° and ensure rack is set in middle of oven.
- Knead with a dough hook in stand mixer or on floured surface by hand until dough comes together, about 5 minutes. Add extra flour if necessary if dough is sticking to surface or stand mixer bowl.
- Divide dough evenly into 4 parts. On a lightly floured surface, roll each part into a circle and slightly flatten to somewhere between a ball and a disk, about 6 inches in diameter.
- Place shaped dough onto a buttered baking sheet or parchment covered sheet and brush generously with beaten egg. Using a sharp knife, cut a cross into the top of each disk and sprinkle with extra kosher or Maldon salt.
- Bake for 40 minutes on the centre rack of the oven until cooked through and lightly browned. Cool on a rack before slicing.