Sesame Potato Twist Loaf

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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This recipe comes from Gwen Robyns’ excellent The Potato Cookbook.


  • 15 oz (425 g) potatoes, peeled
  • 4 oz (110 g) butter
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 8 fl oz (225 ml) scalded milk
  • 2 packets active dry yeast
  • 3 fl oz (75 ml) warm water
  • 1 lb 6 oz (625 g) sifted all-purpose flour
  • 1 egg white
  • Sesame seeds


Cook the potatoes and put through a sieve. In a large bowl, add the butter to the potatoes and stir until melted. Add the sugar, salt and milk and stir until the mixture is smooth and cooled to lukewarm.

Soften the yeast in water, then stir to dissolve; stir into the potato mixture. Stir in 9 oz (250 g) of the flour, beating until smooth. Gradually stir in enough of the remaining flour to make a moderately firm dough which does not stick to the sides of the bowl. Turn out onto a floured surface and knead until smooth and elastic (this should take about 10 minutes) working in additional flour as necessary to prevent the dough from sticking.

Place the dough in a buttered bowl, turning to butter all sides. Cover and let it rise in a warm place until almost doubled – about 1 hour. Split into two pieces, pressing together at one end. Twist the two pieces around each other and stabilize at the other end. Brush the top with the egg white, slightly beaten with a tablespoon of water. Sprinkle generously with the sesame seeds.

Lay gently on a lined baking sheet and bake at gas mark 6/400°F/200°C for 10 minutes. Reduce the heat to gas mark 4/350°F/180°C and bake for 35 minutes until golden brown. Turn out onto a wire rack to cool.

‘Mr Potato Head’ was the first toy advertised on television.

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