Potato Bread

 

                    Using the potato cooking water in the dough increases the potato flavor. To make a heartier potato bread, replace half the flour with whole wheat flour.

2 small loaves

• 400 gr baking (floury) potatoes, scrubbed and cut into chunks
• 750 gr (5½ cups) strong flour, plus extra for kneading
• 1 teaspoon salt
• 2 teaspoons dried yeast
• 1 tablespoon molasses
• Oil, for greasing

1. Cook the potatoes in a saucepan of boiling water for 15 minutes, or until tender.
2. Drain, reserving 300 ml of the cooking water.
3. When the potatoes are cool enough to handle, peel them, mash until smooth, then leave to cool.
4. Sift 4½ cupsof the flour into a large bowl with the salt ; rub in the mashed potatoes with your fingertips until well blended, then mix the yeast in well.
5. Stir the molasses into the reserved potato cooking water, add to the flour mixture and mix well with your hands ; work in as much ofthe remaining flour as needed to give a soft but not sticky dough.
6. Turn out onto a floured surface and knead for 5 minutes, until smooth and elastic ; place in a large oiled bowl, cover with a clean dish towel and leave in a warm place for 40 minutes, or until well risen.
7. Turn the dough out onto a floured surface ; gently punch the dough down, then knead for about 3 minutes.
8. Divide in half and shape each piece into a small loaf ; place in two well-greased 500 gr (1 lb) loaf tins, then cover and leave to rise again for 20 minutes.
9. Meanwhile, preheat the oven to 350F (180C).
10. Bake the loaves for 40-45 minutes, until the are well risen and brown, and sound hollow when tipped out of their pans and tapped on the base.
11. Turn out onto a wire rack to cool.

More ideas : Add 1 teaspoon finely chopped fresh rosemary to the potato dough, plus 1 finely chopped red onion sauté in olive oil for 5 minutes.

BON APPÉÉÉÉÉTIT