Recipes and Flavors

Chef's Circle

Recipe by Chef Grega Rozman 

WE NEED

1000 g of white all-purpose flour, 40 g of yeast, 200 ml of olive oil (oil for the molds), 200 g of cooked potatoes, 100 g of coarsely chopped arugula, 50 g of chopped walnuts, 1 tablespoon of salt, 700 ml of lukewarm water.

METHOD

• Sift the flour, and press the potatoes through a sieve into it. Add the dry ingredients and 200 ml of oil, pour in 700 ml of lukewarm water, and mix quickly. The mixture will be runny – this is how it should be.
• Let it rise until it doubles in volume. Mix again, this time until smooth dough forms, and let it rise again until it doubles in volume.
• Grease the molds with oil (about 3–4 mm).
• Shape the dough into 6 rolls (about 380 g each), form them in smooth flour, and place them in the molds seam side up, then turn them seam side down and drizzle with oil again.
• Let them rise until they double in volume.
• Bake in a preheated oven: 15 minutes at 215°C, then reduce to 190°C (without opening the oven) and bake for another 15 minutes.
• Immediately turn the bread out of the molds after baking and let it cool. Discard any excess oil in the mold.
• For serving: place the bread in the oven for 10 minutes at 160°C.
• If eating immediately after baking, extend the second baking (190°C) by 5 minutes.

Enjoy your meal!