Ruth Clemens

Bacon & Cheese Potato Bread

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Preparation info
  • Makes

    1

    Round Loaf
    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in
The Pink Whisk Guide to Bread Making
The Pink Whisk Guide to Bread Making

By Ruth Clemens

Published 2013

  • About

A soft, squidgy and delicious loaf, made superbly tender by the addition of cooked potato and sour cream. It may seem a faff getting everything together but this loaf tops my favourites list!

Ingredients

  • 110 g (4 oz) potato, boiled and cooled (approximately 1 medium potato)
  • 375 g (

Method

  1. Grate the potato or mash roughly and combine in a large bowl with the flour, salt and yeast. Make a well in the centre and add the soured cream and water. This dough takes slightly longer to get going and rise than others because the dough temperature is lowered by the cold soured cream. If you can’t wait, the water can be a little warmer than lukewarm – aim for han