Potato and Dill Bread
This bread is definitely a meal on its own – serve it as a sandwich, sliced thinly, filled with roast garlic lamb and salad leaves with a lemon dressing. It also makes a great accompaniment to a thick soup topped with cheese. You need to start this bread the day before.
Ingredients
- 20 g yeast water to mix
- 500 g strong white flour
- 11 ⁄2 teaspoons salt
- 8 medium new potatoes scrubbed
- 1 garlic clove peeled and chopped
- butter for frying
- olive oil for frying
- 30 g fresh dill destalked and chopped
Instructions
- Dilute the yeast in a little warm water.
- Put the flour and salt into a bowl, and add the diluted yeast.
- Slowly add enough water to the flour until you have a malleable dough, then leave to rest overnight.
- Boil the potatoes for 5 minutes, leave to cool, then cut into quarters.
- Fry the potatoes and garlic in a little butter and oil until golden brown, then leave them to cool.
- Grease a baking tray.
- Divide your dough into two pieces and flatten them into an oval shape.
- Place on the baking tray and leave to rise for 1–2 hours.
- Preheat the oven to 230°C/450°F/gas mark 8.
- Cover the two pieces of dough equally with the potato mixture, pressing it in firmly.
- Sprinkle some dill over the top and bake in the oven for 25–30 minutes until golden brown.
- Transfer to a wire rack to cool.
