Potato Leek & Thyme Loaf

Potato Leek and Thyme Loaf

Serves 6 to 8
This recipe was created by me for the RTE Guide.
There is nothing nicer than homemade bread specially on a chilly rainy day!


For the bread
300g strong white flour
1 tsp dried yeast
½ tsp salt
2 tbsp olive oil
150ml warm water

 For the filling
½ medium leek, thinly sliced
1 tbsp butter
1 tbsp oil  
½ tsp paprika
3 tbsp mashed potatoes
2 tsp chopped thyme
Egg wash, to glaze
Sprigs of thyme, to decorate

 To make the bread, attach the dough hook to a mixer, add the flour, yeast and salt and oil into the bowl. Turn the machine on slow, pour in enough warm water to make a soft dough. Allow the machine to run on medium speed for about 5 minutes until the dough is smooth and combined and comes away from the sides of the bowl. Remove the dough from the bowl, place in a lightly oiled bowl, cover with plastic wrap, leave to rise in a warm place until it doubles in size. This will take about an hour to one and a half.
In the meantime, heat a frying pan with the butter and oil and add the leeks. Sauté for about 7 to 8 minutes until softened.  Add the paprika and leave to cool.
Preheat an oven to 200°C/ fan 180°C/gas 6.
Line a spring for tin with parchment.

Remove the dough from the bowl and lightly knead in the cooked leeks and mashed potatoes into the dough. Divide the dough into 12 equal weight small balls and place into the spring form tin. Cover and leave for ½ hour to rise again and should be about doubled in size.
Brush with egg wash and add sprigs of thyme on top.
Bake in a preheated oven for about 18 to 20 minutes until golden and cooked, turning the oven down to 190°C/fan 170°C/gas 5 after 10 minutes.

Leave to cool before serving.

Fine foodCatherine FilvioGood living

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Co Wicklow, A67 X720
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