Recipe Instructions:
INGREDIENTS
1 cup (215g) mashed potato
1 cup (113g) SASKO Self-Raising Wheat Flour, plus extra for dusting
½ tsp salt (optional)
⅔ cup (151g) melted butter
5 cloves garlic, crushed
2 tsp fresh chopped parsley, plus extra for the garnish
1 cup grated mozzarella cheese
METHOD
1. Preheat the oven to 180°C and grease a round baking dish, 15cm diameter, with non-stick cooking spray.
2. In a medium-sized mixing bowl, add the mashed potato and sieve in the SASKO Self-Raising Wheat Flour and salt, if using. *Chef’s Tip: Use leftover potatoes!
3. Using your hands, combine the mashed potatoes and flour and knead into soft dough.
4. Transfer the dough onto a floured surface and form a long roll. Divide the dough into 8 separate dough balls.
5. Stack the balls closely together in the baking dish, filling the whole dish, and bake for 25 minutes until lightly browned and crispy on top.
6. While the dough is baking, prepare the garlic butter by adding the melted butter, garlic and parsley to a small bowl and whisk until combined.
7. Remove the baking dish from the oven, brush the garlic butter generously over the bread, then top with the grated cheese.
8. Place the baking dish back into the oven for a further 10 minutes until the cheese has melted and browned slightly.
9. Remove from the oven, garnish with more parsley and serve as a snack with crudites and dips. Pull apart and ENJOY!
