The potato guarantees a soft, moist crumb while the egg adds an irresistible richness.
Cheesy garlic pull-apart potato bread
Serves 8-10
Ingredients
2 medium soft cooking potatoes, peeled and quartered
1 cup (250ml) milk
½ cup (125g) butter
Salt
1 ½ cups (225g) cake flour
1 ½ cups (225g) bread flour
2 eggs + 1 egg yolk
2 tsp (8g) sugar
1 sachet (10g) yeast
For the garlic butter
1 bulb garlic
Olive oil
½ cup (125g) melted butter
1 Tbsp chopped thyme
Method
- Boil potatoes in salted water until tender.
- Drain and place in a warm oven for 5 minutes to dry out.
- Mash potatoes with milk, butter and 1 tsp (5ml) salt.
- Spoon into the bowl of a stand mixer fitted with a dough hook.
- Add cake flour, bread flour, eggs, yolk, sugar and yeast.
- Mix for 5-8 minutes, or until dough pulls away from the sides.
- Cover and leave to proof in a warm place for about an hour or until doubled in size.
- To make the butter, cut the top off the garlic, drizzle with olive oil, wrap in foil and roast for 30 minutes at 180°C.
- Squeeze out the flesh and mix with melted butter, thyme and Cheddar.
- Preheat oven to 200°C.
- Line a baking tin or oven tray with baking paper.
- Tip dough onto a lightly oiled surface. Knock down dough and divide into four equal portions.
- Roll out dough into 10x20cm rectangles.
- Spread a third of the garlic butter over 3 of them.
- Place them on top of each other, ending with the fourth unbuffered portion.
- Cut into 4 pieces and turn each piece on its side (layers facing up).
- Arrange next to each other snugly in baking tin. Brush with leftover garlic butter and season with salt.
- Cover loosely with clingfilm and leave to rise for 15-20 minutes.
- Bake for 35-45 minutes or until golden. Serve warm.
By: Lichelle May
Photography by: Fresh Living Magazine
Text courtesy of MyKitchen magazine
