Tuesday, 27 November 2007

Daring Bakers #3



I can't begin to tell you the joy this recipe gave me. I have never worked with a dough that was such a pleasure to handle. It is undeniably sticky but also wondrously silky. I am a self confessed amateur baker but even in my novice view this recipe is a keeper. It results in a delightfully tender crumb and crusty exterior. The rolls are ideal for dipping in a little olive oil and rock salt. The warm slices are heavenly eaten unadorned and all too moreish for my waistline. Thank you to Tanna for this sensational recipe and I encourage you to browse the creations of the other Daring Bakers.



Tender Potato Bread

The below instructions are for what I made, a large loaf and several flat breads. You could also make a twisted loaf, dinner rolls or countless other variations.


Ingredients:

4 medium potatoes peeled and cut into chunks
4 cupswater
1 tablespoon plus 1 teaspoon salt
2 teaspoons active dry yeast
6 ½ cups all-purpose flour
1 tablespoon unsalted butter, softened
1 cup (130g) whole wheat flour

Cook the potatoes in the water with 1 tsp salt until very tender. Reserve 3 cups of cooking water. In a large bowl mash the potatoes well and then add the 3 cups reserved water.Let cool to lukewarm (70-80°F/21 - 29°C). Add yeast to 2 cups all-purpose flour and whisk. Add yeast and flour to the cooled mashed potatoes & water and mix well. Allow to rest 5 minutes.

Sprinkle in the remaining 1 tablespoon salt and the softened butter; mix well. Add the 1 cup whole wheat flour, stir briefly. Add 2 cups of the unbleached all-purpose flour and stir until all the flour has been incorporated.

Turn the dough out onto a generously floured surface and knead for about 10 minutes, incorporating flour as needed to prevent sticking. The dough will be very sticky to begin with, but as it takes up more flour from the kneading surface, it will become easier to handle; use a dough scraper to keep your surface clean. The kneaded dough will still be very soft. Place the dough in a large clean bowl and let rise about 2 hours or until doubled in volume.

Turn the dough out onto a well-floured surface and knead gently several minutes. It will be moist and a little sticky. Divide the dough into shapes of your choice. I used 2/3 for a loaf and the remainder for small flatbreads. Place the bread into tins or baking trays. Brush with a little olive oil and sprinkle with herbs if you wish. Bake for 10 minutes at 450°(230°C) and then turn the oven down to 375°F (190 °C) for the remaining time. Bake the loaf for a further 40 minutes and the rolls for another 20 minutes. Allow to cool for at least 30 minutes before slicing the loaf although the rolls can be eaten while warm and are in my opinion best this way.

27 comments:

Annemarie said...

Everyone seems to either be in either the 'it was so sticky I couldn't cope' camp or the 'heavenly and soft like a lovely pillow' camp. I didn't fall in the soft pillow camp, but I think I'll try again in the hope of getting there. Your rolls look lovely.

Dana said...

Mmmm, looks delicious!

breadchick said...

Lovely rolls and great job on the challenge this month!!

Freya and Paul said...

They look delicious, and tender!

Deborah said...

It's wonderful that you found this recipe such a winner. That is the great thing about being a Daring Baker - you get to discover wonderful things!!

Kelly-Jane said...

I was in the sticky camp! You've done a great job here, well done :)

Tartelette said...

Always a pleasure to see your results! The rolls and the loaf look wonderful. Great job!

Christina said...

Wonderful job! Your loaf looks great.

Christina, She Runs, She Eats

Pille said...

Mine was in the soft pillow camp category, as Annemarie calls it:) Lovely bread loaf!!

Sheltie Girl said...

Your bread turned out beautifully.

Natalie @ Gluten A Go Go

Shawnda said...

beautiful job on the rolls and the loaf!

Mike said...

That bread looks delicious!

Miss Ifi said...

YUUUUM that looks goood!!
Congratulations!

Chris said...

Sticky here...but I still had a great time. Lovin' your rolls! Makes me wish I still had some left.

Gretchen Noelle said...

Your rolls look delectable! Great job!

Jen Yu said...

Consider yourself a novice no longer! What beautiful rolls and bread you made. Terrific job! I found the dough sticky, but had "faith" that it would eventually reach silky (it did, but it sort of toggled between silky and sticky the more I touched it!) Good on ya!


-jen at use real butter

Aoife said...

I was in the sticky camp too, but your bread looks beautiful. I especially like the shape of your loaf -- is it two snakes twisted together and risen in a loaf pan, or is there another trick to it?

Vida said...

Well done, looks really yummy! Vida x

April said...

Looks great!

Julie said...

It's recipes like this that are bringing words like "moreish" into existence. Beautiful bread!

Rosa's Yummy Yums said...

Your bread looks great! Well done!

Cheers,

Rosa

Susan from Food Blogga said...

Ooh, I love that last picture! Wish I had a slice for breakfast right now.

Barbara said...

Great job. Sticky dough - definitely.
Silky sounds good too.

Nora B. said...

Hi Truffle,
I think this recipe is a keeper too. You did a wonderful job with the rolls and bread!

creampuff said...

Great job on the bread!

Figs Olives Wine said...

Just beautiful! I'd imagine they really are heavenly with good oil and salt.

Dolores said...

I love seeing the varied results our group gets with the same recipe. I'm glad in your case this one was a pleasurable experience; I also discovered a new "keeper".