Potato Yeast Bread
Published in Breads
Best eaten on day of making, though it does keep fairly well.
Ingredients:
- 15-20 g fresh yeast
- 2 tbl warm water
- 290 ml warm milk
- about 500 g plain flour
- 1¼ tbl sugar
- 3 medium potatoes, peeled, cooked, mashed
- 40 g butter
- 1 tsp salt
- 1 tbl freshly chopped chives (optional)
Preparation:
- Dissolve yeast with 1 teaspoon of the sugar and the warm water.
- Combine the yeast mixture, 2 tablespoons warm milk and the potatoes. Set aside in a warm place for 20 minutes.
- Dissolve butter in remaining milk (heat slightly, if necessary), and leave to come to blood heat.
- Combine the flour, remaining sugar, salt and chives in a fairly large mixing bowl. Add the mashed potato mixture and the milk.
- Mix until combined. Knead on a lightly floured surface until smooth and elastic – or knead with a dough hook for a couple of minutes. This is fairly soft dough.
- Leave dough to rise in a greased bowl until double in bulk – anything from 30-90 minutes.
- Turn out onto a floured surface and punch down. Leave for 5-10 minutes, then place in a well-greased medium to large loaf tin. Cover and leave to rise until level with the top of the tin.
- Brush surface with beaten egg/milk if liked, then bake at 200° C for 15 minutes and at 180° C for a further 45 minutes.
Makes 1 medium to large loaf.
