Cheesy potato and garlic pull-aparts
Potato bread makes for serious carb-loading, but it’s so good. By all means add some herbs here, particularly rosemary. It can also be left as a loaf and cut into slices after baking
500g floury potatoes (such as desiree), quartered
50 ml olive oil
2 heads of garlic
500g (3⅓ cups) bread flour
2 tsp salt
½ tsp dried yeast
160g coarsely grated Tilsit or Gruyère
Preheat oven to 180C.
Spread potatoes in a roasting pan, season to taste with sea salt, drizzle with a little olive oil and roast until tender (50 minutes to 1 hour).
Remove and set aside to cool.
Meanwhile, place garlic on an oven tray and roast until soft (8-10 minutes).
Cool, then peel cloves carefully and set aside.
Combine flour, salt and yeast and 360ml lukewarm water in an electric mixer fitted with a dough hook and knead until smooth and elastic (4-5 minutes, or you can knead by hand which will take 8-10 minutes).
Place dough in a lightly oiled bowl and cover with a tea towel.
Set aside in a warm place until doubled in size (1 hour).
Preheat oven to 200C.
On a lightly floured work surface roll out dough to a 25cm x 40cm rectangle.
Scatter cheese, potatoes and garlic cloves over then, from the longest side, roll up into a cylinder and cut into 4cm-5cm pieces.
Stand cut side up and press together on an oven tray lined with baking paper.
Cover with a tea towel and set aside in a warm place until doubled in size (about 1 hour). Bake until golden brown (35-40 minutes).