Wednesday, 6 February 2013

Potato bread (Kartoffelbrot)


This is a lovely moist bread, although I couldn't taste the potato it does give the bread a nice texture.

Potato bread (Kartoffelbrot)
by the Hairy Bikers

Ingredients

375g/13oz potatoes (preferably Maris Piper), peeled and cut into even
chunks (300g/10½oz peeled weight)
1 tsp dried fast-action yeast
1 tsp caster sugar
1 tbsp sunflower oil, plus extra for greasing
1 tsp fine sea salt
300g/10½oz strong white flour, plus extra for kneading
(or 100g/3½oz strong wholemeal flour and 200g/7oz strong white flour)
1 tsp onion seeds

Preparation method

1. You need exactly 300g/10½oz to make the bread so check the
weight once they are peeled. Place the potatoes in a large saucepan
and cover with cold water, bring to the boil, then reduce the heat
slightly and cook for 15–20 minutes until they are tender but not
falling apart. 

2. Drain the potatoes in a colander over a bowl and reserve the cooking
liquid. Return the potatoes to the pan and toss over a very low heat
for 2-3 minutes until any excess liquid has evaporated.

3. Pour 75ml/5 tbsp of the warm cooking liquid into a large bowl and
leave to cool for a few minutes. When it’s lukewarm, sprinkle in the
yeast. Stir in the sugar and leave in a warm place for about 10
minutes until a light foam appears on the surface. If you’re using a
mixture of wholemeal and white flour, add an extra tablespoon of the
cooking liquor.

4. Mash the potatoes with the oil in the saucepan until they’re as
smooth as possible, then stir in the yeast mixture and salt.

5. Mix well with a wooden spoon and gradually add the flour, a few
tablespoons at a time, stirring well before adding more. When the
dough becomes too stiff to stir in the flour, turn it out on to the work
surface and knead the remaining flour into the dough. Don’t be
tempted to add more water or the dough will become too sticky to
work with.

6. Knead the dough for 10 minutes until soft and pliable. Place it in a
lightly oiled bowl, cover loosely with lightly oiled cling film and leave
to rise in a warm place for 45–60 minutes, or until well-risen and
spongy to touch.

7. Knock back the dough with your knuckles and shape it into a rough
ball. Flatten the ball on a floured surface until it is about 2cm thick,
then bring the sides up to the middle to give a rustic surface to the
bread. Pinch lightly to seal and sprinkle on some wholemeal flour, for
additional texture, on the outside of the loaf.  Place it on a lightly oiled
and floured baking sheet, rough-side up, and leave to prove in a
warm place for a further 30 minutes.

8. Preheat the oven to 220°C/Fan 200°C/Gas 7. Score the dough with a
knife along the pinched join and sprinkle the top with the onion
seeds. Bake the loaf in the centre of the oven for 35 minutes until
well risen and crusty on top. Cool on a wire rack.

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