Potato and rosemary bread with beetroot and dill pickle
- March 2017
- Makes one loaf (serves 8)
- Hands-on time 45 min, oven time 30 min, plus 1 hour rising and 30-40 min proving
Take your lunch to the next level with home-made potato and rosemary bread served with a beetroot and dill pickle, strong cheddar and a cold beer.
Bread per slice (for 16) 102kcals, 1.8g fat (0.9g saturated), 2.9g protein, 18.1g carbs (0.6g sugars), 0.3g salt, 1.1g fibre
Beetroot and dill pickle (based on 8) 31kcals, 0.1g fat (no saturated), 1.1g protein, 5.7g carbs (5.4g sugars), 1g salt, 1.4g fibre
- 300g maris piper potatoes, cut into even chunks
- 25g unsalted butter
- 300g strong white bread flour, plus extra for dusting
- 1 tsp salt
- 1 tsp caster sugar
- 7g dried active yeast
- 1½ tbsp chopped fresh rosemary, plus extra to serve
- Olive oil for greasing
For the beetroot pickle
- 400g whole beetroot, skin on
- 170ml cider vinegar
- 1 tbsp caster sugar
- ½ tbsp salt
- 20g fresh dill, roughly chopped
- Cook the potatoes in a large pan of boiling salted water for 15-20 minutes until tender. Drain, reserving 80ml of the cooking water. Return the potatoes to the pan and put over a low heat for 1 minute to steam dry. Mash the potatoes with the butter until smooth, then transfer to a mixing bowl and beat in the reserved cooking water.
- Mix the flour, salt, sugar, yeast and chopped rosemary in a large mixing bowl. Add the flour mixture to the mashed potatoes a handful at a time, mixing with a wooden spoon to start with, then using your hands. When the dough feels like it won’t take any more flour, tip onto the work surface and knead in the rest. The dough will be stiff but the flour will mix in if you keep kneading it. Don’t add any more liquid.
- Knead the dough for 15-20 minutes until soft and pliable. As you knead it will get a little sticky. Lightly flour the surface to stop it sticking. Put the dough into a large, lightly oiled mixing bowl and loosely cover with cling film. Leave to rise for 1 hour or until doubled in size.
- Meanwhile, make the pickle. Cook the beetroot in a large pan of boiling salted water for 30-35 minutes until tender all the way through. Drain, cool slightly, then peel and cut into 3mm slices. Put the vinegar, sugar and salt in a small non-reactive (stainless steel, enamel or nonstick) saucepan over a medium heat until the sugar and salt have dissolved. Put the beetroot slices in a small lidded jam jar or plastic container and pour in the pickling liquid to cover. Cool completely, then stir in the dill. Put the lid on and keep in the fridge.
- Heat the oven to 220°C/200°C fan/gas 7. Knock back the dough (knead on a lightly floured work surface for 1-2 minutes to remove any large air bubbles) and shape into a ball. Put on a baking sheet, well dusted with flour, and lightly cover with oiled cling film. Leave for 30-40 minutes at room temperature to prove until almost doubled in size again. Pour a cup of hot water into a roasting tin and put in the bottom of the oven. Bake the bread for 30 minutes. The loaf should sound hollow when you tap the underside. Allow to cool completely before serving.
You can make this using a stand mixer with a dough hook, if you have one. Knead the dough for 15 minutes (step 3) until soft and pliable.
If you’re struggling to mix the flour into the potato, dip the tips of your fingers into warm water to help.
The bread will keep for 3-4 days. The beetroot pickle will keep for 7 days in a sealed container in the fridge.
Putting some hot water in a roasting tin in the oven creates steam, which helps the loaf to rise and form a nice crust.
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