Sunday, April 12, 2015

5 weeks break - baking potato bread

This bread is the most amazing recipe as it makes a firm but moist loaf of bread with beautiful texture and a light garlic taste. I've adapted it from I don't remember where sorry.

If you use a bread machine place the ingredients in the order listed. I find it a bit moist and usually have to take out the dough and add a little more flour before its ready to bake. I highly recommend letting it rise and baking in an oven, but feel free to let the bread machine do all the kneading for you.

·         1 cup of water
·      2 tablespoons butter
·      1 egg
·      4 cups bread flour ( I used wholemeal spelt)
·       2/3 cup mashed potato - boil or steam 1 large or 2 medium potatoes and mash with 1 extra tablespoon of butter
·      1 tablespoon sugar
·      1 1/2 teaspoons salt
·      1 clove of garlic peeled and crushed

·      2 teaspoons yeast
      Mix together all ingredients and knead well. Let rise.   Roll out into 2 long sausages. Twist together then place in a lined bread tin.  Leave in warm area to rise again.  Bake until golden brown and sounds hollow when tapped, 20-30 minutes at 200C.

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