A cup of cooled mashed potato goes into the dough with warm milk, melted butter and an egg. The potato holds moisture, which is what keeps the crumb soft for longer than a plain white loaf.
The chives are kneaded straight in rather than scattered on top, so they appear as green flecks through the open crumb. After two rises, the scored loaf bakes to a deep brown.
How to Make It
Wet ingredients combined
Combine the mashed potato, warm milk, melted butter, egg, yeast, sugar and salt.
Flour and chives kneaded in
Mix in 3 cups bread flour and the chives. Knead 8 to 10 minutes, adding only enough extra flour to form a soft elastic dough.
First rise
Place in a lightly greased bowl, cover and let rise until doubled, about 60 minutes.
Shaped and risen again
Shape into a round loaf and place on a parchment-lined baking sheet. Cover and let rise 30 to 40 minutes.
Scored and baked
Heat the oven to 375°F. Score the loaf and bake 30 to 35 minutes, until deeply browned and the centre reaches about 190°F.
Cooled before cutting
Cool at least 30 minutes before tearing or slicing.
What to Look For at Each Stage
Yeast dough answers to cues, not minutes.
After kneading
The dough is soft, elastic and slightly tacky.
Extra flour here makes a dense loaf.
First rise
Doubled in size, about 60 minutes.
Under-risen dough bakes tight and heavy.
Second rise
Visibly puffed after 30 to 40 minutes.
The shaped loaf needs to relax before the oven.
In the oven
Deeply browned crust, about 190°F inside.
That is a fully baked crumb.
Ingredient Notes
- Mashed cooked potato
- One cup, cooled before it joins the yeast and milk.
- Bread flour
- Three to three and a quarter cups; start with three and add only as needed.
- Fresh chives
- A third of a cup finely chopped, kneaded through the dough.
Success Tips
- Let the mashed potato cool to warm before mixing so it does not kill the yeast.
- Resist adding flour during kneading; a slightly tacky dough gives the softest crumb.
- Check the internal temperature rather than the clock, since loaf shapes vary.
Why This Recipe Works
- Potato starch keeps the crumb tender and slows staling.
- Adding only enough extra flour to make a soft elastic dough avoids a heavy loaf.
- Two rises, one long and one short, build flavour and a light structure.
- Baking to about 190°F inside means the centre is cooked without drying the crust.
Serving Ideas
Tear the cooled loaf at the table or cut thick slices, with butter on the side.
Storage and Reheating
Refrigerate
Keep the cooled loaf wrapped at room temperature for a day or two; the potato keeps the crumb soft.
Frequently Asked Questions
Is this a griddle farl?
No. This is an oven-baked risen loaf with chives through the crumb.
How do I know it is baked?
The crust is deeply browned and the centre reads about 190°F after 30 to 35 minutes.
