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This potato bread with roasted garlic, olive oil, rosemary and Stilton cheese is definitely a winner!
A few weeks ago, I took a fantastic class at Bread Ahead Bakery in London. We learned to make a few classic British recipes, including a delicious loaf of potato bread. While we’d done a little bit of breadmaking in Basic Pâtisserie, the Bread Ahead class is what really did the trick in piquing my interest in the art of boulangerie.
Now that I’m back in NYC for the summer, and back in my own kitchen, I’m eager to bake as often as possible. And the first thing I wanted to make was a loaf of bread!
This bread recipe utilizes a combination of the techniques I learned in the Bread Ahead class and elements of this potato bread recipe by Duff Goldman. It also has a few of my own tweaks and additions.
This rustic loaf contains oven-roasted garlic, olive oil, fresh herbs, and a generous amount of crumbled Stilton cheese. It is finished with a pinch of sea salt on top.
I’m definitely still a breadmaking novice, but I think this turned out pretty well! It is particularly delicious served alongside a bowl of soup. I ate a few slices as an accompaniment to my go-to tomato soup recipe, Ina Garten’s roasted tomato basil soup.
Other bread recipes you might enjoy:
Everything Bagel Bread
Soda Bread with Cheddar and Herbs
Blue Cheese, Date, and Rosemary Dinner Rolls
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Potato Bread with Roasted Garlic, Olive Oil, Rosemary and Stilton
- Total Time: 4-4.5 hours
- Yield: 1 loaf 1x
Description
A rustic loaf packed with oven-roasted garlic, olive oil, fresh herbs, and a generous amount of crumbled Stilton cheese. The perfect accompaniment to a big bowl of tomato soup.
Ingredients
1 large baking potato (about 200 g / 7 oz)
6 cloves garlic
2 tablespoons extra virgin olive oil (plus more for roasting the garlic)
1/4 ounce active dry yeast
1 tablespoon granulated sugar
1 cup water
3 cups bread flour
1 cup all-purpose flour
1 teaspoon salt
2 sprigs fresh rosemary, chopped (plus more for sprinkling)
2 sprigs fresh thyme, chopped
Pinch red pepper flakes (optional)
1 cup Stilton cheese, crumbled
Pinch Welsh sea salt (optional)
Instructions
Peel and chop the potato. In a saucepan on the stovetop, boil chopped potato in lightly salted water until fork-tender. Drain and set aside.
While potato is boiling, peel the garlic, toss in olive oil, and roast on a tray under the broiler for 5-7 minutes, or until fragrant and golden brown. Remove from oven and allow to cool, then chop into small pieces.
In a measuring cup or small bowl, combine the yeast, sugar, and 1 cup of warm water. Bloom the yeast for 8-10 minutes or until bubbly.
Sift the salt and flours onto parchment.
In a large bowl, combine salt/flour mixture with yeast, olive oil, red pepper flakes, and chopped fresh herbs. Use a scraper to combine, then turn the mixture out onto countertop and knead for 10 minutes.
Add boiled potato and crumbled Stilton in two inclusions, using hands to mix until well-combined.
Shape dough into a ball, place in a lightly oiled bowl, cover, and allow to rise for 1-1.5 hours.
Punch dough down, re-cover, and allow to rise for 1 hour more.
Meanwhile, lightly flour a proofing basket. Sprinkle with chopped rosemary and sea salt, and set aside.
Shape dough into a ball and place, seam side down, in prepared proofing basket. Cover and allow to rise for 45 minutes.
Preheat oven to 400° F / 200° C.
Bake loaf, in proofing basket, for 40 – 50 minutes, or until golden brown. Transfer to a wire rack to cool.
Homemade bread is best enjoyed on the day it is made. It also freezes well.
- Prep Time: 40 minutes
- Cook Time: 40-50 minutes
- Category: Bread
- Method: Oven
- Cuisine: Bread
