Seeded Cheddar & potato bread

Name: Seeded Cheddar & potato bread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 350 g Essential Potatoes, peeled and cut into rough 2cm chunks; 50 g Essential Unsalted Butter; 350 g Doves Farm Organic Seedhouse Bread Flour, plus extra for kneading; 7 g fast action yeast; 5 g salt; ½ x 20g pack rosemary, leaves finely chopped; 100 g Waitrose Duchy Organic Mature Cheddar, grated

For a hearty brunch, toast and top a slice of this crunchy loaf with mustardy cream cheese, roasted tomato and a poached egg

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Vegetarian

Serves6
CourseSide
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins
Plusproving + cooling

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Ingredients

350g Essential Potatoes, peeled and cut into rough 2cm chunks
50g Essential Unsalted Butter
350g Doves Farm Organic Seedhouse Bread Flour, plus extra for kneading
7g fast action yeast
5g salt
½ x 20g pack rosemary, leaves finely chopped
100g Waitrose Duchy Organic Mature Cheddar, grated

Method

Bring a saucepan of water to the boil. Add the potatoes and boil for 15 minutes until soft. Drain, then return to the pan (off the heat) and mash with the butter. Put in a large bowl and leave to cool to room temperature.
When cool, add the flour, yeast, salt, rosemary and Cheddar cheese. Use your hands to mix everything until it all comes together, then add 50ml lukewarm water and continue to mix – the dough will be quite dry and rough. Turn onto a lightly floured work surface and knead for 5 minutes – the texture will become smoother. Return to a clean, lightly oiled bowl, cover loosely with a clean tea towel and set aside for an hour or until doubled in size.
Tip the dough onto the work surface and knead well to knock it back and remove any air bubbles. Smooth into a tight ball and place on a sheet of baking parchment. Cover with the upturned bowl and set aside to prove again for 20 minutes.
Preheat the oven to 220°C, gas mark 7, with a large ovenproof casserole dish inside (lid on). Carefully remove the hot casserole dish and lower the parchment and bread inside. Bake with the lid on for 20 minutes, then remove the lid and bake for another 15-20 minutes until golden and hollow- sounding if the base is tapped.