Explore new textures with this potato, garlic and rosemary bread recipe from Baker Tom, delicious with a chunky stew or soup
Makes 1 loaf
You will need
- Strong white flour 500g
- Salt 10g
- Fresh yeast 10g
- Potatoes 100g, boiled
- Garlic 1 clove, chopped finely
- Rosemary 1 sprig
- Water 250g
Combine the flour, salt, yeast, cooked potatoes, garlic and rosemary, then add the water at room temperature.
Mix all the ingredients well to form a dough, then turn it onto a work surface. Knead well for 10 minutes (don’t add more flour) until it feels elastic, silky and smooth.
Cover with cling film and rest for an hour.
Shape the dough and place onto a baking tray. Pre-heat your oven to 220°c/gas 7.
Leave the bread for another hour or until doubled in size.
Slash the top of the bread and place in the oven for 35-45 minutes until golden brown, then remove and cool.
Chef’s tip: ‘With the cold January nights upon us bake this hearty bread to serve with winter casseroles,’ says Tom
Pick up Tom’s bread at his Truro, Wadebridge and Falmouth shops and bakery cafe in Pool. See the website for details, www.bakertom.co.uk