Cheesy potato and garlic pull-aparts

AT A GLANCE

  • Serves 6 - 8 people

Potato bread makes for serious carb-loading, but it's so good. By all means add some herbs here, particularly rosemary. It can also be left as a loaf and cut into slices after baking.

  • 500 gm floury potatoes (such as desiree), quartered
  • 50 ml olive oil
  • 2 heads of garlic
  • 500 gm (3 1/3 cups) bread flour
  • 2 tsp salt
  • ½ tsp dried yeast
  • 160 gm coarsely grated Tilsit or Gruyère
01   Preheat oven to 180C. Spread potatoes in a roasting pan, season to taste with sea salt, drizzle with a little olive oil and roast until tender (50 minutes to 1 hour). Remove and set aside to cool.
02   Meanwhile, place garlic on an oven tray and roast until soft (8-10 minutes). Cool, then peel cloves carefully and set aside.
03   Combine flour, salt and yeast and 360ml lukewarm water in an electric mixer fitted with a dough hook and knead until smooth and elastic (4-5 minutes, or you can knead by hand which will take 8-10 minutes). Place dough in a lightly oiled bowl and cover with a tea towel. Set aside in a warm place until doubled in size (1 hour).
04   Preheat oven to 200C. On a lightly floured work surface roll out dough to a 25cm x 40cm rectangle. Scatter cheese, potatoes and garlic cloves over then, from the longest side, roll up into a cylinder and cut into 4cm-5cm pieces. Stand cut side up and press together on an oven tray lined with baking paper. Cover with a tea towel and set aside in a warm place until doubled in size (about 1 hour). Bake until golden brown (35-40 minutes). Serve warm.

Topics:

MODERN AUSTRALIAN, POTATOES, WINTER, SIDE DISH, GARLIC, GRUYÈRE, CHEESE, BAKING, DRINK SUGGESTION, BREAD

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

ITALIAN LAGER. , suggested by MAX ALLEN

FEATURED IN

Aug 2014

Aug 2014

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