BBD #17: Bread & Potato – Cynthia’s Potato Bread
1. März 2009 von chaosqueen
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This event is hosted by Notitie van Lien and the choosed the theme Bread and Potaoes and Zorra has invited for the 17th time to bake bread. So I like to say ‘Thank you for this wonderful bread baking day event’ to both of them.
And ooopps… So I had to bake a quick potato bread and because we visited Cynthia Barcomi’s Deli during the trip, I decided to bake her potato bread. The recipe can be found in her book Cynthia Barcomi’s Backbuch |
It is a white bread with yeast and nearly the same amount of potaoes and flour. To make the bread more special I added a half teaspoon of ground nutmeg. I like mashed potatoed with nutmeg, so I tried it in this potato bread as well.
The bread has a thin crispy crust and a very soft and moist crumb. It’s delicious to eat with soup but also with cheese. The nutmeg added a very special flavour an I can not imagine to eat it with jam but I will try it. I think the bread will be very tasty when toasted.
| ========== | REZKONV-Rezept – RezkonvSuite v1.4 |
| Titel: | Potato Bread |
| Kategorien: | Bread, Potato, Yeast |
| Menge: | 2 Loaves |
Ingredients
| 750 | gram | Peeled potatoes, cooked with 2 ts salt, drained, mashed and cooled | |
| 125 | gram | Lukewarm water | |
| 21 | gram | Fresh yeast or 1 sachet dried yeast (7 g) | |
| 2 | tbsp. | Olive oil | |
| 710 | gram | All purpose or bread flour (I used 250g type 550, 250g type 812, 210g manitoba) | |
| 2 | ts. | Salt | |
| 1 | pinch | Sugar |
Source
| Cynthia Barcomi’s Backbuch |
| Erfasst *RK* 01.03.2009 von | |
| Chaosqueen |
Directions
1. Dissolve the yeast in the water, add the sugar and set asite for 5 minutes until it starts to get little bubbles. Add the olive oil and the cooled potatoes (heat will kill the yeast).
2. Add the flour and start to knead.
3. For the first 2 minutes knead on low speed, then increase the speed and knead for another 5-10 minutes. At the start the dough will look to dry but while kneading the dough will become softer. Please never add water!
4. Put the doug in a bowl covered with a damp dish cloth and let it rise fpr 30 minutes.
5. Heat the oven to 190°C
6. Spinkle some flour on a workling surface, put the dough on it and cut in halves. Set one half aside. Form the other halve to a ball, flatten it and roll it up. Place it seamside down on a baking sheet. Repeat with the other piece.
7. Let the loafs rest for 20 minutes. Spread a baking sheet with semolina, turn the loafs and place them know seamside up on the sheet.
8. Bake the loaves for 45 Minutes until it sounds hollow when knocking on the bottom side. Let them cool on a rack before cut.
Annotation: added 1/2 ts gound nutmeg
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Das Brot sieht gut aus. Das Buch habe ich auch, aber an Brote kann ich mich da gar nicht erinnern. Da muß ich wohl noch mal nachlesen. Danke für den Tipp.
I love that you got inspired on your trip to bake this bread. My o my it such a good looking bread, wonderful!
Thanks for participating to this months BBD#17!
Schönes Foto, man möchte gleich zum Brotmesser greifen
@Die Küchengeister
Es sind auch nur sehr wenige Brotrezepte enthalten.
@Lien
Thank you for your compliment. I’m very courios about the other contributions.
@Cascabel
Ich konnte das Anschneiden auch kaum abwarten.
Ich habe so ein Brot mal gemacht in einem Kurs. Ich weiß nicht genau ob das das gleiche Brot war, aber es hört sich von den Zutaten so an und ich muss sagen, dass ich das Brot sehr lecker fand. Leider hat es nicht ganz geklappt als ich es dann daheim noch mal machen wollte. Ich habe das Rezept zwar bekommen von meinem Kursleiter, aber ich habe es nicht hinbekommen. Schön wäre es, wenn ich herausfinden könnte warum es bei mir nicht wirklich geklappt hat.
Tolles Brot und so schön fotografiert!
This is a beautiful potato loaf!! Gorgeous crust.
Impressed with the fact it has more potato than flour by weight!!
The nutmeg sounds like a terrific idea.
Sieht wirklich sehr lecker aus, da möchte man doch glatt en Scheibe abschneiden. Benutzt Du dafür eigentlich mehligkochende Kartoffeln? Oder vorw. festkochend?