Leek and Manchego bread

AT A GLANCE

  • Serves 8 people

  • 1 small sebago potato (about 200gm), cut into dice
  • 5 gm (1¾ tsp) dried yeast
  • 230 gm bread flour
  • 1½ tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 tbsp thyme, plus extra for scattering
  • 20 gm butter, coarsely chopped
  • 1 garlic clove, finely chopped
  • 2 leeks, halved lengthwise and rinsed, cut into 12cm lengths
  • 40 gm Manchego, coarsely grated
01   Combine potato in a saucepan with enough cold salted water to cover generously, bring to the boil over medium-high heat and cook until tender (8-10 minutes). Drain well, then mash and set aside to cool.
02   Combine yeast and 60ml lukewarm water in the bowl of an electric mixer, cover with plastic wrap and set aside in a warm place until foamy (10-15 minutes). Add potato, flour, olive oil, two-thirds of the thyme and 1½ tsp sea salt, mix to just combine, then change to a dough hook and knead until smooth and elastic (3-4 minutes, adding a little extra water if necessary to form a soft dough). Transfer to a lightly oiled bowl, cover tightly with plastic wrap and stand in a warm place until doubled in size (30-45 minutes).
03   Meanwhile, preheat oven to 180C. Melt butter in a small saucepan over medium heat, stir in garlic and remaining thyme, season to taste and cook gently until fragrant (1 minute). Set aside.
04   Turn out dough on a lightly floured surface and knock back. Roll out to a rough 15cm x 35cm rectangle and transfer to a large oven tray lined with baking paper. Drizzle with a little extra olive oil, scatter with Manchego and arrange leeks cut-side up on top, pressing into dough. Drizzle with butter mixure, scatter with extra thyme, season generously to taste and stand until it has risen slightly (10-15 minutes). Bake until golden and cooked through (25-30 minutes). Serve warm or at room temperature.

Topics:

SIDE DISH, AUTUMN, BREAD, LEEKS, BAKING, POTATOES, DRINK SUGGESTION, VIDEO, MANCHEGO, CHEESE, MODERN AUSTRALIAN

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR, EMMA KNOWLES , ALICE STOREY

Drinking Suggestion:

PALE DRY GRENACHE ROSÉ. , suggested by MAX ALLEN

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