Easy pull-apart potato bread

Easy pull-apart potato bread

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  • 8
  • Easy
  • Meat-free
  • 1½ hours
  • 30 minutes


  • 1 cup milk
  • 110 g butter, melted, plus extra for brushing
  • 170 g Woolworths ultimate potato mash
  • 240 g cake flour
  • 345 g bread flour
  • 1 t Maldon salt
  • 4½ t instant yeast
  • 1 T rosemary, chopped
  • 3 T sugar
  • 2 free-range eggs, beaten
  • 1 free-range egg yolk
  • 650 g Woolworths spicy vegetable and chickpea medley, to serve

Cooking Instructions

1. Place the milk, butter and mash in a bowl and whisk to combine.

2. Place the flour, salt, yeast, rosemary and sugar into the bowl of a stand mixer with the dough hook attached and mix to combine.

3. With the mixer running at low speed, add the milk mixture, then add the eggs.

4. Knead at a medium speed for 5–8 minutes, or until the dough pulls away from the sides of the bowl and is smooth and glossy.

5. Cover the bowl with a tea towel and prove in a warm spot until doubled in size, about 1 hour.

6. Lightly oil your hands and work surface and tip out the dough. Gently knock down.

7. Weigh out 11 x 100 g portions of dough and roll each portion into a neat ball.

8. Grease a 28 cm cast-iron pan or similar sized baking dish and place the dough balls inside. Brush with melted butter and sprinkle with salt. Prove uncovered for 15 minutes.

9. Bake at 180°C for 20–30 minutes, or until golden and cooked through. Serve warm with Woolworths spicy vegetable and chickpea medley

Find more potato recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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