Spinach, New Potato and Rosemary Loaf

Added by McDougalls Team

Spinach, New Potato and Rosemary Loaf

A savoury loaf, ideal for a picnic

At a glance

Preparation time:
Cooking time: 30-35 minutes



  1. Remove large stalks from the spinach, wash, cook for a couple of minutes, drain, squeeze dry and roughly chop.
  2. Roast the new potatoes in a little olive oil and set aside.
  3. Mix the flours, sugar, salt, water and butter together into a dough and knead for 8-10 minutes. Prove in a warm place for 1 ½ hours. Knock back and knead in the spinach, chopped rosemary and new potatoes. Form into 2 round loaves and prove again for 1 hour. Half way through proving, snip a cross in the top on the loaves with scissors and stick a sprig of rosemary in the top of each loaf.
  4. Preheat oven to 200ºC conventional, 180ºC fan, gas 6.
  5. Bake for 30-35 minutes until cooked, brushing with the yoghurt/milk mix halfway through.

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  • 350g White Bread Flour
  • 150g Wholemeal Bread Flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 pack Hovis Bread Yeast
  • 300ml warm water
  • 1 large tbsp chopped Rosemary plus a couple of stalks
  • 100g diced new potatoes
  • 200g spinach
  • 25g softened butter
  • 50/50 yoghurt/milk mix to glaze

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