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Ingredients
- 500 g floury potatoes, peeled and quartered
- 7 g sachet dried yeast or 15 g fresh yeast
- 3½-4 cups (435–500 g) unbleached plain flour
- 1 teaspoon salt
- 2 tablespoons full-cream milk powder
- ½ cup (25 g) chopped fresh chives
- 1 egg white
- sunflower or pepita seeds, to sprinkle
Method
1. Steam or boil the potatoes for 10–15 minutes, or until tender (pierce with the point of a small sharp knife—if the potato comes away easily it is ready). Drain, mash and keep warm.
2. Brush a 25 cm cake tin with oil and line the base with baking paper. Dissolve the yeast and a pinch of sugar in ¼ cup (60 ml) warm water. Cover and leave in a warm place for 5–10 minutes, or until foamy.
3. Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Place in an oiled bowl and brush the top with oil. Cover and leave in a warm place for 1 hour, or until well risen. Punch down and knead for one minute. Divide into 12 balls.
4. place two layers of six balls in a daisy pattern in the tin. Cover and leave for 45 minutes, or until the dough has risen to the top of the tin. Preheat the oven to hot 210°C (415°F/Gas 6–7). Mix the egg white with 2 teaspoons cold water and brush over. Sprinkle the seeds over the top.
5. Bake for 15 minutes. Reduce the oven to moderate 180°C (350°F/Gas 4) and bake for 20 minutes, or until it sounds hollow when tapped on the base. After 10 minutes, turn out onto a wire rack to cool.
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