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.
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
• 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
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.
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.
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.
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?