As part of my use all the vegetables in the house cooking festival on Sunday, I made potato bread.
The potatoes had been hanging around since before Christmas but were in surprisingly good nick. I had originally planned to mash and then freeze them but bread just seemed like a good idea. Once peeled and cooked, I had 2 cups of mashed potato and made 4 loaves, two plain and two with carmelised onion and rosemary.This makes a really soft bread and with hindsight, I wouldn’t have put the onion and rosemary bread in a tin but shaped it so it was more like focaccia, because the the bread is so soft it had trouble supporting the weight of the onions, you live, you learn. I used this recipe as a kicking off point but felt that it had a lot of sugar and yeast in it, so I cut that back and gave it a longer rise time.
1 1/2 cups warm water
1 1/2 teaspoons fast action yeast
1 cup mashed potato, made with fresh potato
1 tablespoon sugar
2 tablespoons melted butter
1 tablespoon salt
3 to 6 cups strong white bread flour
- In a bowl, add the yeast to the warm water and yeast and let stand for 5 minutes
- Stir in potato, sugar, butter, and salt, it looks horrible at this stage, don’t worry too much about it!
- Stir in flour until you have a soft dough. I used about 4 cups.
- Turn dough out onto a floured surface and knead for about 5 minutes, until the dough is smooth and elastic. I oiled my hands during kneading to stop it sticking too much.
- Place dough in bowl, cover, and let rise 2 hours.
- Punch dough down and shape into rectangle, roll up from the long side, cut in half and place each half into a loaf tin. This is the point that I added a the onions and the rosemary, I didn’t measure it so use your eye.
- Cover, and let rise for anything from 1 to 3 hours, until doubled.
- Bake in a preheated 350° oven for 30-35 minutes, or until lightly browned. Cool on wire rack.