Potato Bread with Roast Pepper Pesto
The delicious flavour of this bread comes from the potatoes, Green Onion Seasoning and Roasted Red Pepper Pesto.
You Will Need:
Ina’s Tip
This bread can also be baked in a closed braai, like a weber or green egg, over medium hot coals.
Method:
Boil the potatoes seasoned with Potato Spice in measured water.
When tender mash the potatoes together with the water. Allow to cool until lukewarm.
Measure all the dry ingredients into a large mixing bowl.
Toss with your fingers. Make a hollow in the centre and add the watery potato mix.
Working from the outside in, blend the ingredients together using your hand.
Flour a surface generously and knead until the dough is smooth. Leave the dough in the fridge overnight, or for 6 - 8 hours to rise slowly.
Knead again on a floured surface and pat out into a rectangle ± 1 cm thick.
Spread Roasted Red Pepper Pesto over dough.
Roll up, from the wide end.
Place roll, seam side down, on baking paper, slip onto a baking sheet.
Leave in a warm spot to allow the dough to rise slowly for a second time.
Adjust the oven rack to the middle position and preheat the oven to 220 °C.
Place the bread in the oven and reduce the heat to 190 °C.
When double in size, dust the top with a little flour.
Bake for ± 30 minutes.
Serve the sliced bread with lashings of butter.
Quick Fix: Add the Roast Pepper Pesto to the mashed potato mixture, then there is no need to roll up the dough and the flavour is excellent
Potato Bread with Roast Pepper Pesto
The delicious flavour of this bread comes from the potatoes, Green Onion Seasoning and Roasted Red Pepper Pesto.
- Makes 1 loaf
- Recipe Category: Baking, bread, starters
- Products in this recipe:
You Will Need:
Method:
Boil the potatoes seasoned with Potato Spice in measured water.
When tender mash the potatoes together with the water. Allow to cool until lukewarm.
Measure all the dry ingredients into a large mixing bowl.
Toss with your fingers. Make a hollow in the centre and add the watery potato mix.
Working from the outside in, blend the ingredients together using your hand.
Flour a surface generously and knead until the dough is smooth. Leave the dough in the fridge overnight, or for 6 - 8 hours to rise slowly.
Knead again on a floured surface and pat out into a rectangle ± 1 cm thick.
Spread Roasted Red Pepper Pesto over dough.
Roll up, from the wide end.
Place roll, seam side down, on baking paper, slip onto a baking sheet.
Leave in a warm spot to allow the dough to rise slowly for a second time.
Adjust the oven rack to the middle position and preheat the oven to 220 °C.
Place the bread in the oven and reduce the heat to 190 °C.
When double in size, dust the top with a little flour.
Bake for ± 30 minutes.
Serve the sliced bread with lashings of butter.
Quick Fix: Add the Roast Pepper Pesto to the mashed potato mixture, then there is no need to roll up the dough and the flavour is excellent