Those of you who have a breadmaker will appreciate the fine art of making a delicious loaf of bread. All too often, we completely take advantage of the boring, sliced, plain white bread we pick up at the supermarket. It’s only once you’ve actually kneaded your own dough and torn off that first chunk of your own freshly baked bread that you realise you’ve been eating the supermarket crap way too long.
Once in a while, when you want to jazz up your basic loaf, you can get creative with some ideas. One of my favourites is this potato and onion loaf of bread which is great for a light lunch, smeared with a char-grilled vegie relish or any kind of relish in fact. You could also enjoy it on a cold winter night, alongside a hearty winter stew, minestrone soup or something rich and indulgent like a creamy leek soup.
- 2 cups plain flour
- 1 cup S/R flour
- 1 tsp bicarb soda
- pinch of salt
- 1/2 tsp sugar
- splash of olive oil
- 20g butter, grated.
- 2 medium sized potatoes, boiled and mashed.
- 1 and 1/4 cup buttermilk
- 1 egg, beaten.
- 1 small brown onion, finely chopped
- Preheat oven to 180°C.
- Cook finely chopped onion with a splash of olive oil until soft and translucent. Leave to cool while you get your Nigella on and start making your bread.
- Sift flours into a bowl, add bicarb, salt and sugar.
- Rub butter into the mixture until it resembles a crumbly texture.
- Add mashed potato the flour mixture, then mix it all thoroughly. Making a well in the centre, add your milk and beaten egg. Add your cooled onions. Mix well.
- Shape into a loaf or pour into a loaf tray – don’t worry about making it all perfect, you want it to look all deliciously rustic.
- Brush some melted butter on top of the loaf and sprinkle with some flour before popping it into the oven and baking for about 40 minutes, or until golden.