Potato and Herb Plaited Bread

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Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Use any fresh herbs available in the garden – parsley, sage, thyme, marjoram – either mixed together or with one taste alone.


  • 4 oz (110 g) potatoes
  • 12 oz (350 g) plain flour
  • 1 teaspoon salt
  • 2 oz (50 g) butter
  • 1 sachet fast-action dried yeast
  • 1 heaped tablespoon fresh chopped herbs
  • ¼ pint (150 ml) milk
  • 1 egg, beaten
  • Poppy or sesame seeds


Peel and cook the potatoes, then purée. Stir the flour and salt in a bowl, rub in the butter and then stir in the yeast and the herbs.

Add the milk to the potatoes and, making a well in the centre of the flour mixture, add the potatoes and mix to a soft dough. Knead well, then place in a clean, oiled bowl and leave to rise until doubled in size.

Knead again, divide into three equal pieces and roll each into a long sausage shape. Put onto an oiled baking sheet and make a plait. Leave to prove again, about 20–30 minutes, then brush the loaf gently with the beaten egg. Sprinkle generously with poppy or sesame seeds and bake at gas mark 6/400°F/200°C for 25–30 minutes until golden brown.

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