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Leek and Manchego bread
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Serves
8
Cooking Time
Prep time 30 mins, cook 1 hr (plus cooling, proving)
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1
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small sebago potato (about 200gm), cut into dice
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5 gm
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(1¾ tsp) dried yeast
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230 gm
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bread flour
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1½ tbsp
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extra-virgin olive oil, plus extra for drizzling
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1 tbsp
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thyme, plus extra for scattering
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20 gm
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butter, coarsely chopped
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1
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garlic clove, finely chopped
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2
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leeks, halved lengthwise and rinsed, cut into 12cm lengths
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40 gm
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Manchego, coarsely grated
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1
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Combine potato in a saucepan with enough cold salted water to cover generously, bring to the boil over medium-high heat and cook until tender (8-10 minutes). Drain well, then mash and set aside to cool.
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2
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Combine yeast and 60ml lukewarm water in the bowl of an electric mixer, cover with plastic wrap and set aside in a warm place until foamy (10-15 minutes). Add potato, flour, olive oil, two-thirds of the thyme and 1½ tsp sea salt, mix to just combine, then change to a dough hook and knead until smooth and elastic (3-4 minutes, adding a little extra water if necessary to form a soft dough). Transfer to a lightly oiled bowl, cover tightly with plastic wrap and stand in a warm place until doubled in size (30-45 minutes).
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3
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Meanwhile, preheat oven to 180C. Melt butter in a small saucepan over medium heat, stir in garlic and remaining thyme, season to taste and cook gently until fragrant (1 minute). Set aside.
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4
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Turn out dough on a lightly floured surface and knock back. Roll out to a rough 15cm x 35cm rectangle and transfer to a large oven tray lined with baking paper. Drizzle with a little extra olive oil, scatter with Manchego and arrange leeks cut-side up on top, pressing into dough. Drizzle with butter mixure, scatter with extra thyme, season generously to taste and stand until it has risen slightly (10-15 minutes). Bake until golden and cooked through (25-30 minutes). Serve warm or at room temperature.
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This recipe is from the May 2013 issue of Australian Gourmet Traveller.
Drink Suggestion Pale dry grenache rosé.
RECIPE Emma Knowles & Alice Storey
PHOTOGRAPHY Ben Dearnley
STYLING Claire Delmar, Emma Knowles & Alice Storey
DRINK SUGGESTION Max Allen
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