A warming comfort treat for these Autumn days. Combining sweet and savoury seasonal ingredients to make a brilliant and super simple bake. Big thanks to Cherie Denham for sharing this very tasty recipe with us. Happy baking!
- Baker: Cherie Denham
- IG: @cheriedenhamcooks
- Makes: 2
- Prep time: 30 minutes
- Prove time: None
- Bake time: 15 minutes
- Total time: 45 minutes
- Flour(s) used: Plain Flour
Potato Apple Bread Method
- Put the apples, sugar and water into a saucepan, cover and cook over a medium heat for 5 minutes or so until they are just starting to break down. You want the apples to mostly keep their shape - you don’t want a puree. Remove from the heat and set aside to cool.
- Mash the warm potatoes (with a ricer, if you have one) into a large bowl. Stir in the melted butter. Add the flour and salt, then season with black or white pepper and mix to form a smooth dough.
- Knead the dough on a lightly floured surface, then divide into two pieces. Roll each piece into a 20 cm (8 inch) circle. I use a side plate and cut around it.
- Spoon the apples – dividing them equally – onto one side of each circle of dough.
- Brush water around the edge of the dough and fold over the other side, pushing down gently to seal the edge. Crimp with your fingers or use a fork.
- Sprinkle some flour over a frying pan and place on a medium heat. Cook the potato apple bread on each side for 5-7 minutes or until a dusty brown crust forms.
- Remove from the pan and serve.
