Cheese and Onion Potato Bread

Cheese and Onion Potato Bread

It’s rather surprising that a recipe for Potato Bread hasn’t yet been featured here. I’ve long been a proponent of this frugal root vegetable, so this is a truly inexcusable oversight. Indeed, the entire concept is one that is incredibly appealing; it’s clear that this is one loaf of bread that is going to possess flavour in prodigious quantity, in addition to a moist, pleasurable texture. Happily, this is one recipe that doesn’t disappoint, not that my recipes tend to do so, and is the perfect accompaniment to any soup or casserole.

Potato really ought to be more frequently used in baking, since it can easily bestow the moisture craved by the majority of the baking community, whilst allowing one to maintain a certain frugality. Indeed, it has rather impressive applications in cake baking – a rather intriguing prospect, I’m sure. Potato also happens to be an exceptional vehicle for flavour, a trait shared by most basic sources of carbohydrates. However, it also has a characteristic that succeeds in placing it, in my opinion, far above its counterparts – it can be at once both innocuous and integral to the flavour of one’s culinary creation.

Cheese and Onion Potato Bread

Now, it must be admitted that the delightful Delia had a significant hand in the formulation of the recipe you see before you. Of course, the recipe hasn’t been ripped off, but no one wants this to develop into an awkward case of blatant plagiarism. So thank you, Delia – though your savoury dishes may fail to ignite my desire, your baking certainly succeeds in doing so!

Whatever the source of this recipe, ultimately it is one that can be enjoyed by all. Alas, I have one more admission to make – Katherine produced this exquisite example of bread making, not I! There simply wasn’t enough time in that particular day… there never is. One could say that time can be rather frugal.

Cheese and Red Onion Potato Bread

Makes 1 loaf

Ingredients:

• 185g potato

• 160g self-raising flour

• 40g rye flour

• 1 egg

• 2 tbsp milk

• ½ small red onion, diced

• 2 spring onions, finely sliced

• 60g mature cheddar, cubed

• 2 tbsp parsley

• 1 heaped tsp chilli flakes

• 1 tsp salt

• Pepper

Method:

1. Put the flours, salt, chilli flakes and a twist of black pepper into a large mixing bowl. Peel and grate the potato into the flour mixture. Add the onions, parsley and the cheese. Preheat the oven to 190C.

Cheese and Onion Potato Bread

2. Beat the egg and the milk together and pour it into the flour and potato mixture. Bring it all together to form a rough dough. Transfer it to a floured baking sheet and pat into a loaf 6 inches in diameter. Dust with a little extra rye flour.

Cheese and Onion Potato Bread

3. Bake the bread for 45-50 minutes, until golden brown. When done transfer to a cooling rack and eat when still warm – though it is fine to eat for the next two days.

Cheese and Onion Potato Bread

Cost: I’m going to come right out and say it… this loaf should set one back no more than £1.20. Potato truly is the embodiment of the word frugality, is it not?

 

144 thoughts on “Cheese and Onion Potato Bread

  1. narf77

    Even the gratuitous raw ingredients shot looks tasty :). Kudos to Katherine…that looks like rustic frugal loafy goodness to accompany a delicious hearty soup to me…well at least that is what I am going to use it for. Potatoes are wonderful and we use them all the time. They are dirt cheap here at $6.95 (4 pounds 54p) a 10kg sack but Tasmania does grow a plethora of spuds as we have a similar temperate range to good old blighty. My favourites are kipflers and pinkeyes (both sound like painful diseases ;) ).

      1. narf77

        Something VERY cheap that tastes that good is to be treasured! Placed reverently in the special folder where you go to time and again for simple sustenance when the real world has scooted you a bit further along in your day than you realise.

          1. Conor Bofin

            You are too kind. My surname “Bofin” is very unusual and I am used to people getting it wrong. I often find myself saying “Call me anything you like, just don’t call me too early in the morning.” or such like. Though, somewhere deep down, it irks.

          2. Conor Bofin

            Bow Fin. We used to believe that we arrived from France in 1798 with General Humbert and his invading force. My genealogist wife researched my ancestors and discovered some evidence of living in mud huts in Co. Leitrim at least two generations before Humbert arrived. The best I can hope to claim is being related to Brian Boru (We all claim to be related to Brian Boru over here.)

  2. ripe red berries

    I am so psyched to try this! I am always on the look out for yeast free breads – I can’t have yeast, shame, I know. And add to that, I’m always on the lookout for cost effective ways to eat well. Eating well does not have to equal LOTS of money; it can of course, as with anything, but it’s really not necessary. Plus, I love potatoes and cheese!

  3. musingmar

    My Dad liked the potato bread from the local bakery when I was growing up, but it was nothing like this! It just looked like another white loaf to me. Now this is what I call potato bread, and then some!

  4. Pingback: Cheese and Onion Potato Bread | a house and a garden

  5. Mrs. Mom

    This looks delicious! If I’m able to modify it in such a way that it is vegan and allergy friendly, do you mind if I post the modified recipe on Cooking With Food Allergies? I’d like to do this with several of your recipes, crediting you for the original recipe of course. Cheers!

    -Jessica

  6. Pingback: Potato Bread and Chicken Soup for the Cold 馬鈴薯面包雞湯來禦寒 | PukakiBlue 冰川藍

  7. BarbaraC

    Made this bread tonight, everyone loved it, and it looked just like the photo. I’m glad St Delia had some imput as she is one of my favourite cooks. Love the blog, love the recipes.

  8. PukakiBlue

    Hey there I started wondering if this recipe freezes well (I’m guessing it should)? And would it be better to freeze the raw dough or the finished bread? Then if we freeze the finished bread what’s the best way to bring it back alive.. It would be so good for those extra lazy days..

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