2hr 30mins
For the cheddar and chipotle bread:
300ml milk (plus extra for potatoes and glazing)
300ml water
30g fast action dried yeast
900g plain flour (plus extra for kneading)
2 tsp salt
100g cold unsalted butter, cut into cubes
200g Scotty Brand Potatoes, chopped into chunks
Knob of butter
100g caster sugar
200g mature cheddar cheese, grated
1 heaped tbsp chipotle chilli flakes
For the chipotle coriander butter:
75g softened unsalted butter
Salt and pepper
2 tbsps. coriander, finely chopped
½ tbsp chipotle chilli flakes
For the pea guacamole:
200g Scotty Brand Frozen Peas, cooked and cooled
75g soft cheese
2 garlic cloves, roughly chopped
A handful of coriander
1 tbsp cumin seeds
Juice of two limes
2 spring onions, roughly chopped
Salt and pepper
Peel and chop 200g Scotty Brand Potatoes into chunks. Put into a saucepan with 1 tsp salt and cover with plenty of water. Boil for 15-20 minutes until cooked through.
Drain the potatoes and leave to steam dry for 5 minutes.
Mash the potatoes well, then add a knob of butter, a splash of milk and seasoning. Stir until smooth and leave to cool.
Gently heat milk and water in a saucepan until lukewarm (If the liquid is too hot it will kill the yeast and make it inactive).
Once lukewarm, add the instant yeast to the liquid, give it a good mix and leave for 10 minutes to go frothy and become active.
Meanwhile, sieve the flour into a large bowl and add the salt and butter. Rub the butter into the flour until the mixture resembles breadcrumbs.
Add your mashed potatoes, sugar, cheese and chilli flakes. Mix well with a wooden spoon.
Add the yeast liquid, mixing really well to incorporate the wet ingredients into the dry ingredients.
Tip out the dough onto a lightly floured surface. Knead well for 10 minutes until smooth and elastic. (The dough will be quite wet but try not to add too much extra flour.) Shape into a ball,
place back in the mixing bowl and leave to rise for 45 minutes to 1 hour until doubled in size.
Once doubled in size, knock out the air from the dough and shape into 70g balls.
Arrange the dough balls onto a greased and lined baking tray in the shape of a Christmas tree. Leave to prove for 15 minutes, brush with a little milk and bake in an oven at 220°C/200° fan for 20-25 minutes until golden and cooked through. Don't be afraid to get the bread nice and golden brown – it adds to the smoky flavour!
For the coriander chipotle butter, mix all the correct ingredients in a bowl until well incorporated. Set aside until ready to serve.
For the pea guacamole, boil the Scotty Brand Frozen Peas for around 5 minutes until soft, and leave to cool. Once cool, add all of the correct ingredients into a food processor and blend well. Place in a bowl until ready to serve.
Brush potato bread with coriander butter, serve with pea guacamole, and enjoy warm!
