Rising and proofing time:
1 1⁄2– 2 1⁄4 hrs

Special equipment:
3-pint (1.75-liter) ring mold, or 10in (25cm) round
cake pan, with 8oz (250ml) ramekin (optional)

Ingredients:
9oz (250g) potatoes, peeled
and cut into 2–3 pieces
2 1⁄2 tsp dried yeast
9 tbsp unsalted butter,
plus extra for greasing
1 large bunch of chives, snipped
2 tbsp sugar
2 tsp salt
21⁄4 cups bread flour,
plus extra for dusting

Method:
1 Place the potatoes in a saucepan with plenty of cold water. Bring to a boil and simmer until tender. Drain, reserving 1 cup of the cooking liquid. Mash with a potato masher. Let cool.

2 In a small bowl, sprinkle the yeast over 1⁄4 cup lukewarm water. Leave for 5 minutes until dissolved, stirring once. Melt half the butter in a saucepan. Put the reserved liquid, mashed potato, dissolved yeast, and melted butter into a large bowl. Add the chives, sugar, and salt, and mix together with your hand.

3 Stir in half the flour and mix well with your hand. Add the remaining flour, 1⁄2 cup at a time, mixing well after each addition, until the dough pulls away from the sides of the bowl. It should be soft and slightly sticky. Turn the dough onto a floured work surface. Knead for 5–7 minutes, until very smooth and elastic.

4 Grease a large, clean bowl. Put the dough in the bowl and flip it so the surface is lightly buttered. Cover with a damp kitchen towel and let the dough rise in a warm place for 1–1 1⁄2 hours, until doubled in size.

5 Grease the ring mold or cake pan. If using a pan, grease the outside of the ramekin and place it upside down in the center. Melt the remaining butter. Turn the dough out onto a lightly floured work surface and knock back. Cover and let rest for 5 minutes. Flour your hands and pinch off walnut-sized pieces of dough, making about 30 pieces. Roll each piece of dough into a smooth ball.

6 Put a few balls into the dish of melted butter and turn them with a spoon until coated. Transfer the balls of dough to the prepared mold or pan. Repeat with the remaining dough. Cover with a dry kitchen towel and let the loaf rise in a warm place for 40 minutes, until the mold or pan is full.

7 Preheat the oven to 375°F (190°C). Bake the bread for 40–45 minutes, until it is golden brown and starts to shrink away from the mold. Let it cool slightly on a wire rack, then carefully unmold. With your fingers, pull the bread apart while still warm.

STORE:
This bread is delicious still warm from the oven, but can be tightly wrapped with paper and kept for 2–3 days.

PREPARE AHEAD:
The dough can be made, kneaded, and left to rise in the refrigerator overnight. Shape the dough, let it come to room temperature, then bake as directed.

BAKER’S TIP:
This is both a classic Italian and an American recipe, where it is known as “monkey bread.” It is designed to be placed in the center of the dinner table and for diners to pull apart the sections with their fingers. It is best for a family, or more casual, gathering.

Pane di patate Recipe