4.29.2010

Potato Bread with Chives

Potato Bread with Chives

The Bread Baking Babes are celebrating spring with an (allegedly) simple bread, chosen by Sara from i like to cook. I was a bit lazy when shaping the loaf and it spread quite a bit while in the oven. As you can see in the picture the bread seemed to be underbaked after 40 minutes, so I put it back in the oven for 10 minutes but the texture stayed the same. Maybe it's got something to do with the potatoes.

I'm sending this to Susan's YeastSpotting.

Potato Bread with Chives
Source: Vegan Planet by Robin Robertson


2 1/4 tsp (1 packet) active dry yeast
1 cup warm water
1 tsp sugar or pure maple syrup
2 Tb corn oil
2 tsp salt
1 cup cold mashed potatos
1 cup soy milk or other dairy free milk
5 cups unbleached all purpose flour, plus more for kneading
2 Tb minced fresh chives

In a large bowl, combine the yeast and 1/4 cup of the water. Add the sugar and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 3/4 cup of water, the corn oil and the salt. Mix in the potatos, then stir in the soy milk. Add about half the flour, stirring to combine, then work in the remaining flour to form a stiff dough. Transfer to a lightly floured board.

Lightly flour your hands and work surface. Knead the dough well until it is smooth and elastic, 8 to 10 minutes, using more flour as necessary so the dough does not stick. Place in a large lightly oiled bowl and turn over once to coat with oil. Cover with a clean kitchen towel or lightly oiled piece of plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2 hours.

Meanwhile, lightly oil a large baking sheet and set aside. Punch the dough down and knead lightly. Turn out onto a lightly floured work surface, sprinkle with the chives, and knead until the dough is elastic and the chives are well distributed, 3 to 5 minutes. Shape the dough into one large or two small round loaves and place on the prepared baking sheet. Flatten slightly and cover with a clean damp towel or lightly oiled plastic wrap. Set aside in a warm place and let rise again until doubled in bulk, about 45 minutes.

Preheat the oven to 400'F. Use a sharp knife to cut an X into the top of the loaf or loaves. Bake on the center oven rack until golden brown, 35 to 45 minutes, depending on size. Tap on the bottom of the loaf or loaves - if they sound hollow, the bread is done. Remove from the sheet and let cool slightly on a wire rack before slicing.

12 comments:

MyKitchenInHalfCups said...

It has everything to do with the potatoes Andreas. I wonder did things improve any with toasting the bread?
Your flour may have taken up less water than it needed to, so you might try using less potato if you try another potato bread or this one. The potato makes for a very tender crumb -wonderful- but adds lots of moisture that the flour may not be able to handle.

Baking Soda said...

This is a surprise Andreas, I expected a tall loaf. I don't think the potatoes are the reason but maybe the amount of liquid made it flat like that? I know it was too much for my dough. Thanks for being a Buddy again!

Joanne said...

I feel like the potatoes make it extra moist...and extra delicious. The crumb looks to die for!

hobby baker said...

LOL, mine turned out fairly flat and spread-y too, but for a different reason. Still very tasty though. :)

mimicooks said...

Sorry your bread didn't turn out the way you expected. I bet it still tasted great!!

Sara said...

Oh, sorry to hear this didn't work for you, but thanks for posting about it.

Monique said...

Maybe YOU think it didn't work out ,I think the picture shows a very fine artisan-like bread
Thanks for baing with us , Buddie Babe !

Lien said...

Your loaf looks divine! Maybe not like you expected, but wonderful. Seeing the large holes it looks like a loaf with a high percentage of water (like ciabatta). Your potatoes could have been wetter or the flour didn't absorb as much, so it spread a little, but it looks like a fine job to me. Thanks for baking with us!

ap269 said...

I suppose you used German flour, no? I always have to add a lot more (German)flour than called for in American recipes, to get the consistency right.

Elle said...

Andreas, your bread does have a different texture, but great looking crust!

Gosia said...

I, too, think it looks great - so moist. There are so many factors that might change the structure of the dough, the flour type, the way you measure it like grams vs. cups, and of course the amount of water. I learned not to have any expectations when baking a bread for the first time, but I think you should be quite happy with your result.

Natashya KitchenPuppies said...

Hmm, interesting that it spread like that. Maybe the nature of the ingredients, either way - did it taste good? That's the most important thing anyway.
Thanks for baking with us again!