Pull apart Potato and Buttermilk Bread

There is always something captivating with pulling bread apart at the table and this soft potato bread has a fine soft crumb.

Ingredients make 2 loaves

1 peeled and chopped potato (175g)
4 tbls unsalted butter (60g)
1 cup buttermilk (250ml)

1 egg (50g)

1 tbls caster sugar (10g)

1 tsp salt

1 packet instant dry yeast (7g)
3¼ cup strong white flour (520g)

Method

Place chopped potato in a pot with water and cook over medium heat until soft approx. 20 minutes. Drain the water from the potato and place in a large bowl. Mash potato and butter until smooth. Add buttermilk, egg, sugar, salt and yeast and blend until combined. Pour the flour into the bowl and mix until dough is formed. Knead the dough until smooth and elastic and place back in the bowl. Cover the bowl with cling wrap and allow resting for approx. 1 hour until dough has doubled in size. Punch the dough down and divide into two pieces. Form each piece into a long sausage and cut in seven pieces. Dust the dough with plain flour and place seven pieces next to each other in greased round tins. Dust with flour on top and allow proofing for approx. 40 minutes. Preheat oven to 200ºC normal bake. Bake in the oven for approx 25 minutes. Remove bread from the tin and place on a wire. Allow cooling for 15 minutes before cutting.

Note: You can also use yesterday’s mashed potatoes and add cheese, parsley and pepper if desired.