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Thursday, October 11, 2012

Rosemary, Gruyere cheese and potato bread

Is it just me, or does autumn seem like the perfect time for the smell of freshly baked bread to hit you when you enter the house after a long walk through the cold?
This is one of my favorite breads, especially while it's still warm and freshly torn to pieces. It makes a lovely snack or starter and it really doesn't need anything else besides its glorious self. 
You can have it with small sips of white wine and it makes the ideal picnic fare. Really, if you showed up at my door with this and a picnic blanket I would not think twice to accept the invitation :)
It doesn't take too long to make, it uses a scone dough so there's no waiting for any yeast process and it's pure cheese&carbs goodness.

Recipe source: many sources since it's a classic, a good example here.

Last year: Tagliatelle with Gorgonzola and spinach sauce

  • 350 g all-purpose flour
  • 2 teaspoons baking powder (4-5 g)
  • 1/4 teaspoon salt
  • 85 g butter
  • 150 g full-fat yogurt (or Greek yogurt)
  • 4 tablespoons whole-fat milk
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 250 g potatoes, boiled
  • 1 teaspoon chopped rosemary + a few extra leaveas
  • 50 g grated Parmesan
  • 85 g Gruyere cheese, half cubed and half grated

Fry the chopped garlic in the olive oil until softened and golden. Preheat oven to 220 degrees C.
Mix the flour with the baking powder and the salt. Cut the butter into cubes in the flour:

Mix well until it all resembles breadcrumbs, then also add the yogurt and milk. Mix into a dough.

Slice the potatoes. Add them to the dough and mix them in. Also add the garlic with the oil it was fried in, the cheese cubes, Parmesan and the rosemary too:

Mix everything in. Give it a round bread shape. Transfer to a baking sheet lined with baking paper and sprinkle with the remaining cheese and some extra rosemary leaves.

Put it in the preheated oven and bake for 25-30 minutes. Take out and dig in while it's warm! :)

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