Ingredients
Bread:
- 250 g floury potatoes, cooked
- 250 g wheat flour
- 200 g whole weat flour
- 2 ts salt
- 20 g fresh yeast
- 200 ml water
- 1/2 ts sugar
- 2 tbs olive oil
- wheat flour for processing
- 1 ts baking soda
- 2 tbs boiling water
- pepper
Gorgonzola spread:
- 1 pear
- 200 g gorgonzola
- 200 g cream cheese
- salt, pepper
- cayenne pepper
Preparation
1. Press the potatoes through a ricer or mash them finely.
2. For the bread dough, mix both flours with salt in a bowl.
3. Crumble the yeast and dissolve in the water with the sugar. Add the yeast mixture, olive oil and potatoes to the flour and knead everything into a smooth yeast dough.
4. Cover and let the yeast dough rise in a warm location until the mixture has visibly increased in bulk.
5. Cut out a circle of baking paper with the help of a 24 cm lid.
6. Shape the yeast dough into a round loaf and cut the surface slightly. Mix the baking soda with the boiling water and season with pepper.
7. Place the pot on the Navigenio and heat on level 6 up to the roasting window.
8. Switch off the Navigenio, place the baking paper in the pot, place the loaf of bread on top and brush with the baking soda and pepper water.
9. Place pot in the inverted lid. Place Navigenio overhead and switch to low level. Bake the bread for approx. 20 minutes.
10. Switch off Navigenio and finish baking for approx. 10 minutes by using the residual heat of the Navigenio.
11. Remove the bread from the pot and leave to cool on a cooling rack.
12. Peel, quarter and core the pear for the spread and cut into small cubes. Mash the gorgonzola with a fork and mix with the cream cheese, fold in the diced pears and season with salt, pepper and cayenne pepper.
13. The potato bread is best served lukewarm together with the gorgonzola spread.
This recipe has been tested and approved by AMC.
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