Wednesday, October 26, 2011

Potato Bread

This is a quick, one rise bread with a moist crumb and a lovely crackling crust. I used a Dutch oven to create the steam and as you can see, it is nearly as perfect a loaf as one could wish for. I see some butter and tomato sandwiches for tomorrow's dinner.

You Will Need:

1 cup russet potatoes put through a food mill until smooth and fluffy.
2 cups warm potato water (the water you cook the potatoes in)
2 1/4 teaspoons granulated (not instant) yeast
4 teaspoons sugar
2 teaspoons salt
4-5 cups strong flour (bread flour)

Prepare the potatoes and let cool. Proof the yeast with the sugar in the potato water. Add 1 cup of the flour and the mashed potatoes. Mix until smooth. Add the salt and the remaining flour until you have a dough that can be handled without sticking too horribly (it will be somewhat sticky. Knead well. Place in a well-buttered bowl, cover and let rise until doubled-about 2 hours. 30 minutes before baking, preheat the oven to 450 degrees F. with the covered Dutch oven inside.

Carefully remove the Dutch oven lid (I place a hot pad atop it lest I forget and try to pick it up again)dump the dough into it, cover, and bake 30 minutes. Remove lid, and continue baking another 15-20 minutes or until bread has an internal temperature of around 200 degrees F. Cool on rack.

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