Rosemary and Feta Potato Loaf

A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday gatherings, or simply enjoy with whipped butter, a hot soup, and a glass of wine.

Serves 8-10.

2 Tbsp active dry yeast

2 tsp sugar

½ cup warm water

3 cups (450 g) all-purpose flour, sifted

2 tsp salt

¼ tsp cayenne pepper

1 Tbsp chopped rosemary leaves, plus a few sprigs

1 medium potato (175 g), peeled and grated

4 spring onions, finely sliced, optional

½ cup milk

2 eggs

½ cup olive oil

1 tsp grain mustard

200 g feta, cut in cubes

Place the yeast, sugar, and water in a bowl and stir to combine. Allow to stand in a warm place for 10 minutes.

Sift the flour into a large bowl, holding the sieve up high to give it a good airing. Then add the salt, cayenne pepper, and chopped rosemary and mix to combine. Gently mix in the grated potato, and the spring onions, if desired.

In another bowl, whisk together the milk, eggs, oil, and mustard.

In the flour mix bowl, add the yeast mixture and egg mixture and stir well to combine. Cover the bowl with a clean cloth and let it stand in a warm place for 1 hour or until the dough is doubled in size.

Preheat oven to 160°C (325°F). Prepare a baking sheet lined with parchment paper or you can use a lined Dutch oven to keep the loaf in a round shape.

Remove dough from bowl, pat into a round shape, and place on the baking sheet or into Dutch oven.

Press pieces of the feta over the surface of the bread, add a few sprigs of rosemary and dust generously with flour. Bake the bread on a shelf near the centre of the oven for 50 to 60 minutes, or until golden brown. Remove it to a cooling rack and allow to cool for 10 minutes. Serve it still slightly warm.

TRY WITH:

• Avalon Dairy cold sweet butter on warm slices
• Drizzled with Babe’s honey and scattered walnut pieces
• SaltSpring Kitchen Co. chutneys or relishes- perhaps Onion & Thyme, Spicy Tomato, or Candied Jalapeño
• Pickles’ Pantry Traditional Pork Rillette
• Dip in Victoria Olive Oil Co. Infused Olive Oil and Dark Balsamic Vinegar

ADD/ SUBSTITUTE:

• Add roasted pumpkin or roasted sunflower seeds
• Add marinated Kalamata olives
• Add freshly roasted garlic cloves
• Substitute the feta and rosemary for Salt Spring Island Cheese Ruckles and thyme
• Substitute the feta and rosemary for old cheddar cheese and Jalapeños
• Substitute the feta for Little Qualicum Cheese Works Monterey Jill–grate some and add to dough and top loaf with lots of green onions prior to cooking

Recipe and Photography: Isabelle Bulota