Chicken Schnitzel with Fried Egg & Caesar Salad
45 min
Cook Like A ChefPotato
Baked Potato Bread with Sour Cream & Chive
An enriched potato dough made with baked rooster potatoes and crème fraîche, dimpled and stuffed with seasoned soured cream and butter, then baked until golden. Soft, rich and finished with fresh chives.
Mark MoriartyFrom the series · Cook Like A Chef
180 min totalServes 6Hard
Baked Potato Bread with Sour Cream & Chive
Advertisement
Method
1
Preheat the oven to 200°C. Line a tray with rock salt, sit the potatoes on it and bake 50 minutes-1 hour until crisp-skinned and soft inside. Rice the pulp; crisp the skins in the oven 8-10 minutes then blend to a fine powder.
2
Make the dough: mix the flour, warm potato mash, yeast, salt and sugar in a mixer with a dough hook for 1 minute.
3
Warm the milk to just above hand temperature and add with 50g crème fraîche and the potato skin powder. Mix 2 minutes, add the eggs and mix 5-6 minutes to a smooth dough.
4
Gradually add the soft butter and mix 10 minutes until glossy. Transfer to a greased bowl, cover and prove until doubled (about 1 hour 15 minutes).
5
Knock back and flatten into a greased cast-iron or baking tray. Cover and prove again until doubled.
6
Season the 100g crème fraîche with salt and lemon juice. Push holes into the dough and stuff with the seasoned crème fraîche and butter.
7
Bake at 200°C for 20 minutes until golden and risen. Brush with butter and garnish with chopped chives.
Nutrition
Per serving · estimated
—kcal
—protein
—carbs
—fat
Auto-calculated from ingredients once the nutrition API is connected. A guide, not a medical figure.
From the cookbook
This recipe features in Mark's cookbook
Get it on Amazon Contains an affiliate link. This module only renders when a recipe has a linked book.
Keep cooking
All recipes
