- 600g (4 cups) plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 600ml ctn buttermilk
- 1 Baby Cream Delight potato (see note), halved, thinly sliced
- 1 sprig fresh rosemary, leaves picked
- Step 1Preheat oven to 190°C. Line a baking tray with baking paper. Sift the flour, bicarbonate of soda and salt into a bowl. Make a well in the centre.
- Step 2Add the buttermilk and stir until the dough starts to come together. Turn onto a floured surface. Knead for 1-2 minutes or until almost smooth. Shape dough into a 35cm log. Place on the prepared tray.
- Step 3Use a small sharp knife to cut slashes diagonally at 3cm intervals in the top of the loaf. Insert the potato slices, overlapping slightly, and the rosemary into the slashes.
- Step 4Bake for 35-45 minutes or until golden and the loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool slightly.
If unavailable, use Kestrel, Nicola or small Cream Delight potatoes.
Slashing the dough: When slashing the top of the loaf, cut about 1cm into the dough. This helps the bread rise and also makes it easy to insert the potato and rosemary.
- Author: Michelle Southan
- Image credit: Jeremy Simons
- Publication: Australian Good Taste