Herbed Potato Bread

Herbed Potato Bread

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
3/4 cup milk
1 egg, lightly beaten
1 tablespoon olive oil

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 3/4 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.

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