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Leek and Manchego bread


You'll need

1 small sebago potato (about 200gm), cut into dice 5 gm (1¾ tsp) dried yeast 230 gm bread flour 1½ tbsp extra-virgin olive oil, plus extra for drizzling 1 tbsp thyme, plus extra for scattering 20 gm butter, coarsely chopped 1 garlic clove, finely chopped 2 leeks, halved lengthwise and rinsed, cut into 12cm lengths 40 gm Manchego, coarsely grated

Method

  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Pale dry grenache rosé.

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