Wonderful with a warming bowl of soup, this soft, rich, hearty bread copes well with being held in the fridge so make it in advance and it can be popped in the oven when needed. It is perfect for tearing apart and eating warm.
Method
- Preheat oven to 220°C. Roast potatoes with oil and salt for 20 minutes until golden brown. l Combine flour, eggs, sugar and water in the bowl of a free-standing mixer and mix briefly until thoroughly combined. Cover and leave for 20 minutes. Add yeast and mix on low-medium speed with the dough hook for 3 minutes. Add salt and mix for 7 minutes. Add the butter a piece at a time and mix for an additional 7 - 8 minutes. Scrape down bowl and ensure all butter is absorbed; the dough should be soft and smooth.
- Place in a bowl, cover and leave for an hour then refrigerate for another hour or up to 3 or 4.
- Mix the filling ingredients together in a bowl.
- Line two loaf tins with baking parchment. On a lightly floured surface roll out dough to a large rectangle. Cut lengthways into four long strips.
- Layer up the strips with the filling and potatoes, so you end up with a very long sandwich with 4 layers of dough and the filling and potato slices evenly distributed between the layers.
- Cut the long strip into even pieces so you have 8 square sandwiches. Place four of these vertically in each loaf tin and place the sprigs of rosemary in the tins.
- Cover and leave to prove for 45 minutes at room temperature before refrigerating overnight. Or prove for an additional half hour if baking and serving immediately.
- Bake at 190°C for 35-45 minutes - a sharp knife inserted in the centre should come out clean. Best served warm or just cooled.
