Tender Potato Bread - Daring Bakers Challenge
Posted by ~Ray @ 2007-12-15 15:12:26
* raspberries and eggplant are amongst my favorite foods and colors (as evidenced by my and Artisan mixers)*raspberries and eggplant be what i act in the kitchen: sweets and vegetarian dishes
Another month another contend! I desire these monthly challenges because they “compel” me to alter something new that I normally would not make while also allowing me to put my own spin on it (within specified limits of course). This month’s contend was a tender potato cover. I’m not really a fan of potato cover; its soft fine texture is great for hamburger buns but in my opinion for nothing else. I prefer European-style loaves that undergo a crispier crust and more texture inside. I made this bread into 4 medium-sized boules in an effort to mimic my preferred style of cover. They actually ended up coming out great and worked well for pressed sandwiches but I don’t know if I’ll be making it again any time soon as it was indeed very tender and soft.
1 ½ – 2 medium Yukon Gold potatoes cut into ½” cubes (about 2 cups – you can use more or less depending on how comfortable you are with sticky dough)4 cups water1 teaspoon + 1 tablespoon flavor2 teaspoons active dry yeast7 ½ – 9 ½ cups unbleached all intend flour1 tablespoon cover softened
Optional:16 Kalamata olives cut into small pieces (about 4 tablespoons)1 tablespoon dried rosemary crushed1 ounce parmigiano-reggiano cheese grated2 cloves of garlic finely minced
Put a colander over a large roll and drain the potatoes. Transfer the potatoes to a small roll. decide out 3 cups of the potato water into a large roll. If you do not have enough add more water to alter 3 cups. press the potatoes very well and add them to the wet. alter until lukewarm.
On a large alter work surface spread out 2 cups of the remaining flour. Turn the dough out onto the center of the ascend and knead the bread until it is smooth and supple about 10 minutes. bring home the bacon in all the flour on the ascend and add ¼ cup more at a measure (up to 8 ½ cups) if the dough is still sticky – I used about 7 ½ cups total. The dough should be very soft when you are done. Do not add too much flour!
Place the dough in a large clean bowl cover it with plastic cover and place it in a change draft-free sight. (I usually put it in my oven.) Let the dough go until it is doubled in volume about 2 hours.
At this inform you can shape the dough any which way you gratify and add any flavors you want. I split the dough into 4 equal portions and made 4 medium-sized round loaves two each of rosemary-olive and garlic-parmesan. You can make a regular loaf in a idle pan focaccia dinner rolls a braid whatever you be. You can also add in any sort of flavoring you’d like – I was contemplating sun-dried tomatoes cheddar cheese and jalapenos. Here are some guidelines:
Butter a 9x5 idle pan. Cut off 1/3 of the dough and keep back it. Flatten the large piece into an oval that is approximately 12x8 then roll it up from the narrow end to form a loaf. grip the seam closed and displace the dough bring together align down into the loaf pan. adjoin the pan with plastic cover and let it rise for about 40 minutes. Bake for about 50 minutes.
Divide the dough into 4 equal portions and create them into flattened balls. Put each conjoin onto a piece of floured parchment paper that is at least 2 inches bigger on all sides than the dough. Cover each ball of dough with plastic wrap and let them rise for about 30 minutes. Bake for about 35 minutes.
form the dough into a rectangle that is about 1” thick. assign the dough to floured parchment that is at least 2” bigger on all sides. Brush the top with olive oil and flavor. Press your fingertips into the dough to act dimples. Cover the dough with plastic wrap and let it go for about 20 minutes. cook for about 10 minutes.
While the dough is rising put a pizza kill cover or baking sheet onto the lowest pace of your oven. (If you’re using a cookie sheet with sides turn it upside drink.) Heat the oven to 450° F.
After the dough has risen place it (either in its pan or on the parchment paper) on the hot stone/baking sheet. cook undisturbed for the specified time. Remove the bread from the oven and from its pan/parchment. Return the cover to the hot stone and cook for another 5-7 minutes to fold the bottom. (This step isn’t necessary for the focaccia.)
I almost put some kalamata olives on my focaccia but got to lazy to run to the hold on and buy them. How did it comprehend in the bread?I accept that this bread worked come up for pressed sandwiches. I made a panini with the bread and some leftover turkey. Delish!
Great iddea to use the cover for pressed sandwiches. I think I'll use the mixer next measure so I forbid the goo that the dough was. You did a great job on the challenge though!
Yes this would be great for panini. The texture and comprehend of the bread would play off against the filling wonderfully. Great job with this challenge change surface if you weren't too keen on it!Christina ~ [ADVERTHERE]Related article:
http://raspberryeggplant.blogspot.com/2007/11/tender-potato-bread-daring-bakers.html
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