Potato bread with chilli olives

Recipe from: 5/22/2002 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 500 ml potatoes, cooked and puréed
  • 15 ml olive oil
  • 10 ml salt
  • 10 ml castor sugar
  • 15 ml instant yeast
  • 750 ml cake flour
  • extra flour for dusting
  • 1 onion, sliced thinly
  • 15 ml olive oil
  • 250 ml grated Gruyère cheese


Mix the potatoes with olive oil, salt and sugar.
In a small bowl combine the dried instant yeast and a tablespoon of water, mix the paste with the potato purée.
Put the flour into a large mixing bowl and make a well in the centre.
Spoon the potato purée mixture into the well, then mix in the flour to make a soft but not sticky dough.
Turn the dough out onto a floured surface and knead thoroughly for about 5 minutes.
Shape the dough into a round loaf and put it on a baking sheet.
Cover and let dough rise for about an hour.
Preheat the oven.
Slice the onions thinly and fry until just cooked, press your thumb into the middle of the risen loaf to make a small hollow.
Spread onions on top and sprinkle cheese over.
Bake for about 30 minutes at 200 °C until the loaf is an even golden brown and sounds hollow when tapped underneath.
Cool on a wire rack.
Makes 1 loaf

Read more on: starch  |  bake


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