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leek rarebit potato flatbread


last year, the daring bakers cooked potato bread. i made a couple of versions – the prescribed daring baker’s tender bread as well as dan lepard’s olive oil and potato flatbread.

i much preferred dan’s version and having tried the “basic” recipe, noted his exhortation to try a leek rarebit version.

the recipe for the bread is the same but it is topped with a rich mix of leeks, mustard, dark ale and cheese. the result is a much richer bread, akin to a deep-pan pizza or cheesy foccacia. to be honest, it was a little too rich for me but i know that not everyone has such austere tastes, so i thought i’d share it with you. what do you think? worth a try?

dan lepard’s leek rarebit flatbread (makes one large sheet of bread)

make your bread as outlined here (use the dan lepard recipe).

while it is on its final rise, slice 2 leeks into 5mm rings and simmer in a pan of water until tender. drain and press with a cloth to remove the excess liquid. beat together 75g flour, 100ml dark ale, 1 tablespoon coleman’s mustard powder and ½ teaspoon salt until smooth. mix in the cooked leeks and 150g grated cheddar then carefully spread the mixture over the top of the dough, just before baking.

Reader Comments (2)

Ooooooh, that topping sounds and looks absolutely delicious. How much more sensible to bake the rarebit topping and the bread at the same time!
hi lydia - it is a very sensible option indeed. reason enough for making it i think!
March 20, 2008 | Registered Commenterabby

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