This is a guest post from
Pig Pig's Corner.
I've never had much luck with bread making since the oh-so-delicious
Potato Sour Cream & Chive Bread I made last year. All the breads turned out a bit stodgy and dense. There are so many things that could go wrong, not kneading it enough, not letting it rise enough, too much yeast, not treating the yeast correctly, too much water, not the correct temperature, or worse, they all go wrong at the same time.
Bread-making is just not my thing. But the wild boar doesn't seem to get it. And I don't seem to learn. He would ask for bread once every fortnight, I'd oblige and try to bake him some, he then complains about my stodgy breads but asks for more later. It's a vicious cycle.
It happened again last week and to regain my itty-bitty bread-making confidence, I decided to bake something I've had success with. I got this recipe from the
culinary school at Baltimore International College. It involves potatoes and yoghurt, somewhat similar to the potato sour cream bread that I made last year.
I halved the recipe and made only one loaf. Added less flour than suggested as the dough was really dry. I had to add more water after adding about 400 g of bread flour. At this point, I got a bit discouraged and began to wonder if it's due to the greek yoghurt as it is much more viscous than normal yoghurt. But it all came together somehow and this bread got a "not bad" from the wild boar. Check out all the holes in my bread!
The bread is lightly tangy and really flavorful, which reminds me of sourdough.
Ingredients:
- 190 g russet potatoes
- 190 g greek yoghurt
- 50 ml water (+ more)
- 1 tbs honey
- 15 g dry active yeast
- 15 g milk powder
- 75 g whole wheat flour
- 400 g bread flour
- 10 g salt
Directions:
- Simmer the potatoes in water until tender. Drain and steam dry the potatoes on a sheet pan in a warm oven, about 5 minutes. Purée the hot potatoes using a ricer or food mill. Allow the potatoes to cool to room temperature.
- Combine the yogurt, water, honey, yeast, and dry milk in a large mixing bowl. Mix with a dough hook until incorporated.
- Add the potatoes, both flours, and salt. Knead with a dough hook at medium speed or by hand until a smooth, elastic dough develops, about 5 minutes. The dough should cleanly pull away from the sides of the bowl. Add more flour by spoonfuls if the dough is too wet.
- Cover the dough with plastic wrap or a damp towel and place in a warm area. Allow the dough to rise until it is doubled in bulk and holds an impression for a few seconds when pressed with a finger, about 1 hour.
- Turn the dough out on a lightly floured work surface. Deflate the dough by kneading it briefly. Shape into 2 loaves of equal size.
- Cover the loaves with plastic wrap or a damp towel and place in a warm area. Allow the dough to rise again for about 1 hour.
- Score the loaves and bake on a sheet pan in a 175°C oven until the crust is golden brown, about 1 hour.
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