Cheddar and Potato Bread
This hearty and crusty bread is great served with a meal or for making sandwiches.
Serves
2
Cooking Time
30 mins
Cuisine
International
Ingredients
- 2 heaped tsp. dry yeast
- ¼ cup lukewarm milk
- 2 medium size potato boiled and mashed
- ½ cup of cheddar cheese, grated
- 2 tbsp. fresh basil leaves, chopped
- 2 spring onions, sliced
- 120ml milk
- 6 tbsp. of margarine planta
- 500g bread flour
- 2 tbsp. cumin seeds
- 1 egg, beaten with a tbsp. of milk
Instruction
- In a mixer, combine the yeast, potato, melted margarine and basil leaves.
- Slowly incorporate the milk, flour and cheese.
- Knead the mix for about 10 minutes on low speed.
- Remove the bread dough and put it into a greased bowl.
- Cover the dough and let it proof until the volume has doubled in size.
- Punch the dough down and leave it to rise for another 40 minutes.
- Divide the dough into 2-3 equal portions.
- Transfer the portions of dough into a grease loaf pan.
- Brush the top with egg wash.
- Sprinkle the top with cumin seeds.
- Bake for 30 minutes at 180°C.
