Baked this earlier this week; the basic concept is from The Fresh Loaf (thefreshloaf.com), by Floyd Mann, the guru there; my adjustments were because I'm in Japan at the moment, and don't have access to some ingredients (no chives, for example); and no bacon because we're vegan. My variation first, followed by Floyd's original
1/2 cup mashed potatoes
2 cups all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
3/4 cup water
1/2 cup sour cream
1 tablespoon butter
2 teaspoons instant yeast
1 teaspoon salt
1/2 cup chopped green onions (green stems only)
mix ingredients and knead, adding all-purpose or whole wheat flour alternatively to get to a soft loaf. I used a Kitchen Aid mixer for the kneading, doing a bit of hand kneading at the end. Let rise until doubled (about 45 minutes here in an un-airconditioned kitchen in Japan with temperatures in the upper 90sF outside); shape into loaves (I placed the shaped loaves into loaf pans greased generously with olive oil, since I knew we'd need sandwich bread for picnics, etc. Otherwise would have shaped into round loaves or -- if at home -- would have used a basket), let rise until doubled (another 45 minutes); while rising, preheat over to 425 degrees F. Bake at 425 for 5 minutes, lower temperature to 375 degrees F, bake until done (in this US military issue oven, which is not entirely accurate, about 45 minutes). Cool.
I add cornmeal to most recipes; adds a nice crunch to the finished bread, and doesn't change the taste that I can tell, although a less jaded palate than mine might well notice.
and the original recipe (and see http://www.thefreshloaf.com/recipes/bakedpotatobread for the method, directions, and some mouthwatering photographs):
1/2 cup mashed potatoes
3 to 4 cups all-purpose unbleached flour (ambiguity in original)
3/4 cup water
1/2 cup sour cream
2 teaspoons instant yeast
1 teaspoon salt
1/4 cup cooked bacon
1/2 cup chopped fresh chives
No comments:
Post a Comment