I had to preheat my oven to 20 degrees higher than the recipe, because our oven always lets us down and needs adjusting. The red potato I choose was a little too large for the recipe at 250g, so I didn’t use all of it. We had no thyme so I used oregano instead.
I had a heap of trouble with our scales. They only work when you take the battery out of them and then that seems to kick start it, otherwise you can press the on button repeatedly and nothing happens. I had to test my maths skills when I weighted the flour in a bowl.
We didn’t have any self-raising flour, so I added 2 teaspoons of baking powder to add a raising agent to plain flour. I don’t think my grater is very sharp, as the potato kept getting stuck half way when I was grating it. I mixed together the ingredients as per the instructions and the flour stuck to the potato. I wish I had cut the cheese into smaller chunks. I also left out the mustard because we didn’t have any.
My palette knife is over 30 centremetres long, so I stirred the mixture with a teaspoon. I used it for measuring something and was trying to save on washing up! Why I tasted the batter I’m not sure, but it was quite salty. I don’t know whether Matt will like it, because he doesn’t add salt to his food. I used a paella dish for cooking the bread with some baking paper, but I forgot to grease it. I’m usually not very good at following instructions in recipes – I like to get creative and make changes.
Fifty minutes later I had a small loaf which didn’t rise much. The potato bread was yummy with a good crust, although I think I’d prefer the red onion version over spring onion. Matt said “you wouldn’t know there was potato in it” and it “was very nice, a bit like damper.”
Written for the Learning how to cook with Delia Smith challenge