Potato, Bacon and Blueberry Bread

Potato, Bacon and Blueberry Bread

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This is a rather special bread for those celebratory meals with family and friends

  • Recipe serves6 to 8
  • Preparation time120 minutes
  • Cooking time60 minutes


  • 30 ml Honey
  • 10 ml Instant yeast
  • 325 ml Lukewarm water
  • 25 g Stork baking margarine
  • 4 cups Cake flour
  • 75 g Blueberries, fresh or frozen
  • 1 sachet KNORR Sour Cream and Chives Potato Bake
  • 2 Potatoes, peeled
  • 4 Rashers bacon, chopped
  • Oil for greasing


  • In a bowl sift together the flour and KNORR Sour Cream and Chives Potato Bake
  • Stir in the dry yeast.
  • Rub in the margarine until the consistency is like breadcrumbs.
  • Make a well in the centre and pour in the water.
  • Use a round bladed knife to cut in the liquid and form a dough.
  • Knead for 5 minutes, then cover with a damp cloth and allow to rise for 1 hour or until dough has doubled in size.
  • Knock the dough back and gently knead out air bubbles.
  • Knead the blueberries into the dough.
  • Roll the dough into a square and place in a greased 23 cm square pan.
  • Leave to rise for 30 minutes.
  • Meanwhile boil the potatoes in plenty of salted water until tender.
  • Drain, allow to cool, then slice.
  • Arrange sliced potatoes and bacon over the bread.
  • Drizzle with honey.
  • Bake in a preheated 200°C oven for 1 hour.
  • Remove bread from oven and cool on a wire rack.