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Herbed Potato Bread




Source of Recipe


australian women's weekly


List of Ingredients




2 (350g) desiree potatoes
1 cup self raising flour
1 cup plain flour
1 teaspoon baking powder
2 tablespoons mixed, chopped fresh herbs, (mixture of basil, chives, parsley
and rosemary)
1 cup grated Gruyere cheese
¾ cup milk
1 egg, lightly beaten
1 tablespoon olive oil

Recipe



Preheat oven to 200°C.

Peel and dice potatoes. Place in a pan of cold water and bring to the boil.
Simmer for 20-25 minutes or until soft. Drain and place through a ricer*
(or mash).

Place flours, baking powder and a pinch of salt in a bowl. Stir through the
mashed potato, herbs and ¾ of the cheese.

Make a well in the middle of the mixture. Pour in the milk, egg and olive
oil, and using a flat bladed knife, bring together mixture. Sprinkle a
little extra rice flour on a bench, and scrape the mixture onto it. Lightly
knead, and shape into a cylinder. Press into a greased loaf tin (10cm x
20cm). Sprinkle over remaining cheese and bake for 35-40 minutes. Let cool
slightly in tin before turning out.

Serving option: Slice bread into 2cm thick slices. Heat a Tablespoon
of olive oil in a frying pan. Cook bread for a minute each side or until
golden. Top with sliced fresh tomatoes and tarragon. Season with salt and
pepper and serve.

* Ricer, mostly used for cooked root vegetables, it's a kitchen utensil used
to make food the size and shape of rice.