This No-Knead Rosemary Potato Bread Recipe Is Carb Heaven

(Picture provided)

If you picked up a bread-making hobby during lockdown, you’re not alone. But if you’re sick of sourdough and really want to challenge yourself, how about trying this no-knead potato bread recipe.

You read that right, potato bread is one thing and it looks delicious. This recipe goes through the Robertson Potato Festival happening in the NSW Southern Highlands from April 30 to May 1. If you want to see this recipe in action, head over there.

Here’s how you can make no-knead rosemary potato bread with smoked vegan fish curd and lemon honey at home.

No-Knead Bread Recipe with Potatoes and Rosemary

Preparation time: 1 hour

Cooking time: 45 minutes

Serves: 4

What you will need:

  • 2 large Sebago potatoes
  • 150ml water
  • 400g baking flour
  • 2 teaspoons vital wheat gluten
  • 2 tsp fine salt
  • 1 packet (7g) instant dry yeast
  • 2 sprigs of rosemary, very finely chopped
  • 1L unsweetened soy milk
  • 1 tablespoon vegan fish sauce
  • ¼ cup fresh lime juice
  • dried gum leaves
  • ½ cup of honey
  • 1 lemon, chopped
  • tahini, radish tops and very finely diced radishes, to garnish

How to make Rosemary Potato No-Knead Bread with Smoked Vegan Fish Curd and Lemon Honey:

  1. Preheat the oven to 200°C. Steam the potatoes for 40 minutes or until very tender. Peel, mash finely, then leave to cool. Combine with the water in a large bowl and mix well, then add the flour, gluten, salt, yeast and rosemary. Mix by chopping with a scraper until a rough paste is obtained. Cover and let stand 1 hour.
  2. Stretch the ball slightly, then place it on a square of baking paper. Put in a preheated dutch oven and bake for 15 minutes. Remove the lid and cook for another 30 minutes.
  3. Heat the soy milk and vegan fish sauce in a saucepan to 85°C. Add the lemon juice, turn off the heat and keep warm for 5 minutes. Strain through a fine sieve lined with a blue cloth, then cold smoke with gum leaves.
  4. Pour half the honey into a small saucepan and put on high heat. Once deeply caramelized, add the lemon and remaining honey, then simmer until syrupy.
  5. Spread the curds on a plate, then top with tahini, radish tops, torn bread, honey and diced radishes.

Recipe provided by Robertson Potato Festival.

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