Categories: October

Ingredients

• 1 unpeeled large floury potato (about 220g), such as Maris Piper, cut into quarters
• 20g butter
• 500g strong white bread flour, plus extra
• 1 1/2 tsp fast-action dried yeast
• 50g freshly grated Parmesan
• 1 1/2 tsp sea salt
• 2-3 tbsp snipped fresh chives
• 150g mature Cheddar, half coarsely grated, half cut into small cubes

Directions

1. Cook the potato in boiling salted water until tender. Drain, peel and mash.

2. Meanwhile, rub the butter into the flour in a warm mixing bowl. Stir in the yeast, most of the Parmesan and salt. Make a well in the centre and add the warm potato and about 250ml lukewarm water. Bring together with your hands to form a soft but not sticky dough (add extra water or flour, if needed).

3. Turn out onto a floured surface and knead for 8-10 minutes until elastic. Return to the bowl and cover with oiled cling film. Leave in a warm place for 1-1 1/2 hours or until doubled in size.

4. Turn the dough out onto a floured work surface and knock back to deflate. Knead lightly for 1 minute, then shape into a 30cm long rectangle. Scatter with the chives and Cheddar, then fold the dough. Knead gently for 1 minute and shape into 1 large round loaf. Put on a greased baking sheet and cover with the oiled cling film. Allow to rise for 40 minutes – 1 hour in a warm place.

5. Preheat the oven to 220˚C/fan 200˚C/gas 7. Dust with flour and sprinkle with the remaining Parmesan. Bake for 30-40 minutes, reducing the oven to 190˚C/fan 170˚C/gas 5 after 15 minutes. The loaf is cooked if the base sounds hollow when tapped.

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