- For the bread:
- 1 Ĺ cups mashed potato
- A splash of milk
- A few pinches of salt
- 100ml lukewarm water
- 1 TBS dried yeast granules
- 2 ĺ cups white flour
- 2 large red onions
- Plenty of oil (preferably olive) and/or butter
- 3 TBS sugar (brown or white)
- A splash of balsamic vinegar (optional)
- Fresh or dried rosemary
For the glorious onions:
- Using leftover mashed potatoes from the night before makes this a quick process. Otherwise, to start from scratch, place about five medium, quartered potatoes in a pot, cover with cold water and bring to the boil with the lid on. Cook until tender. Drain, and mash with the milk and salt. Set aside until lukewarm.
- Meanwhile, halve and roughly slice the onions. Place in a frypan with the sugar, oil and/or butter over a low heat. Keep an eye on them, give them the odd stir, but they will mostly became a hot, sweet mess by their own accord. The longer they are left (at least 20 minutes), and the lower the temperature, the better. Add the balsamic when they are super soft, allowing it to reduce. It adds a gorgeous tang, but isnít imperative.
- When the mashed potato is lukewarm, mix it with the water and yeast. Leave for 10 minutes. Mix in the flour.
- Tip the dough onto a large chopping board dusted with flour, and knead it. You basically attack it with your knuckles, flip it over, squash it together, and so on until you have an elastic, non-sticky and evenly smooth ball of dough. If that confuses you, jump online Ė there will definitely be a weirdo with a Youtube channel dedicated to their bread-making exploits.
- Tip the dough into an oiled bowl, cover with a damp tea towel and leave somewhere warm (like the warmer drawer below the oven, or a warming cupboard) for 20 minutes.
- Press the dough into an well-oiled baking tray so that it is at least 1cm thick. Spread the cooked onions on top, sprinkle with rosemary and bake in a preheated oven at 220įC on the lowest shelf for 25-30 minutes, then at the top of the oven for 5-10 minutes. You want the bread to be springy inside, without being too dry or brown on the outside.