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 
1½ cups (225g) cake flour 
1½ 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
½ cup (60g) grated butter

Method

1. Boil potatoes in salted water until tender. 
2. Drain and place in a warm oven for 5 minutes to dry out.
3. Mash potatoes with milk, butter and 1 tsp (5ml) salt. 
4. Spoon into the bowl of a stand mixer fitted with a dough hook.
5. Add cake flour, bread flour, eggs, yolk, sugar and yeast. 
6. Mix for 5-8 minutes, or until dough pulls away from the sides. 
7. Cover and leave to proof in a warm place for about an hour or until doubled in size. 
8. 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. 
9. Squeeze out the flesh and mix with melted butter, thyme and Cheddar. 
10. Preheat oven to 200°C. 
11. Line a baking tin or oven tray with baking paper. 
12. Tip dough onto a lightly oiled surface. Knock down dough and divide into four equal portions. 
13. Roll out dough into 10x20cm rectangles. 
14. Spread a third of the garlic butter over 3 of them.
15. Place them on top of each other, ending with the fourth unbuffered portion.
16. Cut into 4 pieces and turn each piece on its side (layers facing up). 
17. Arrange next to each other snugly in baking tin. Brush with leftover garlic butter and season with salt. 
18. Cover loosely with clingfilm and leave to rise for 15-20 minutes. 
19. Bake for 35-45 minutes or until golden. Serve warm.

Recipe & photographs courtesy of Fresh Living Magazine

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