POTATO BREAD
Even if you have never tried your hand at making and baking a yeast bread, try this, it is fool proof.
- 3 medium potatoes, peeled and cut
- potato water plus plain water to measure 2 cups (500 ml)
- 6 cups (720 g) bread- or cake flour, plus extra for kneading
- 1 tablespoon (15 ml) Ina Paarman’s Potato Spice
- 10 g instant dry yeast
- 1 tablespoon (15 ml) sugar
Boil the potatoes in ± 2 cups (500 ml) of lightly salted water.
When tender, pour off potato water into a large jug, add more water if necessary to make up to 2 cups (500 ml).
Mash the potatoes finely.
Add the mashed potatoes to the 500 ml reserved lukewarm potato water.
Measure all the dry ingredients into a large mixing bowl.
Toss with your fingers, make a hollow in the centre and add the watery potato mix to the dry ingredients.
Working from the outside in, blend the ingredients together using your hand.
Knead until the dough is smooth.
Cover and leave to stand for 30 minutes.
Spray as well as butter or oil a large springform cake tin. Best to line the pan with baking paper.
Knead the dough again, shape into balls and pack into the pan.
Leave the pan at room temperature to allow the dough to rise slowly.
When double in size, dust the top with a little flour.
Adjust the oven rack to the middle position. Preheat the oven to 180°C.
Bake open at 170ºC fan assisted oven for 35 minutes or till test ready.
Break buns apart and serve.
I suppose each one’s endeavor will differ. It was broken off by two hungry bears who could not wait. This bread is really fantastic.
Recipe tested and photos: Miranda Matthews
