So much delicious food and so little time (and money)! That’s what I keep telling myself when I am making my rounds on the foodie blog-o-sphere. I am always bookmarking new recipes, but at the current pace I will be 200 before I go through all of them. That’s depressing! Actually, it isn’t. Even though I know I won’t be able to make every single recipe, at least I enjoy reading them, looking at pictures and imagining I am eating them. What can I say. I am easy to please. Anyway, ever since the Daring Bakers made potato bread one month before I joined the group I’ve been wanting to try it. I finally made it last week after I saw this post on Christina’s blog. That post sent me to this one and that one to this other one on Gattina’s blog where the recipe was. The original recipe is from Dorie Greenspan’s book Baking with Julia and I am posting it as I followed it on Gattina’s blog. OK, that should do it. I hope the food police doesn’t come after me for republishing a recipe :p
- 3 medium russet potatoes, cooked, mashed, cooled
- 2 tsps salt
- ½ cup reserved potato water, lukewarm
- 7 g or 2¼ tsps active dry yeast
- 2 Tbps olive oil
- 4¾ cups high gluten flours (flour for making bread)
- optional: spoonful of dry oregano or dill
- to 3. Dissolve the yeast in the lukewarm potato water for 5 mins. Then mix it with potato, salt and olive oil. Gradually add in flour, knead, it looks dry and crumbly (pic 1) in the beginning, but it’ll come together soon (pic 2). For a while you feel the dough very sticky but don’t be tempted to add too much extra flour; later on it turns out just slightly sticky but not wet (pic 3). Knead the dough until smooth, covered and rise for 30 mins. It will have risen noticeably, although it may not have doubled. Pre-heat the oven 375F, place a baking stone in. 4 – 6. Cut the dough in half, take one half, flatten, start rolling from one end until almost to the other end, gently pull that end, stretch it gently, dust its edge with flour, and finish rolling. Rock back and forth a little to taper the ends. Repeat the other dough. 7. Places the doughs on the floured towel, seam side down, covered, rise for 20 mins. 8. When ready to bake, throw three ice cubes onto the oven’s flour, shut the door immediately. Transfer the doughs by using the peel (baking sheet for me), let it roll onto the baking stone, seam side up. Before you last shut the door, throw two more ice cubes in. Bake the bread until the crust very brown, 45 – 50 mins, you should hear the hollow sound when you tape the loave bottom. Rest them 20 mins before slicing.
I loved LOVED this bread. I was going to take more pictures of it but it was gone so fast that I just didn’t have time. The only problem I had making it was that the recipe calls for only 1/2 cup of water, but it was too little and my dough was too dry. I kept adding water until the dough was manageable and I ended up putting almost 2 cups of water. Other than that it was a fairly easy bread to make.
This is my entry for next week’s Bookmarked Recipes food event over at Ruth’s blog. I’ve been very bad in keeping with my bookmarked recipes, I know, but like I mentioned above there is so much food and so little time! ¡Buen provecho!
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