You will need:
300g Potatoes (Peeled weight)
300g Strong bread flour
7g dried yeast
1tsp Sugar
1tbsp Oil
1tsp Salt
5tbsp warm water
Method:
1. Firstly peel and chop the potatoes, making sure you have 300g of potatoes. Then to a saucepan of water add the potatoes and cook over a medium to low heat for 15-20 mins. Until the potatoes are tender but not falling apart.
2. Drain the potatoes, keeping the water for the warm water. Once the potato water is body temperature, measure out 5tbsp and add the sugar. Once the sugar has dissolved, add the yeast and stir in. Then leave for 10 mins until a foam has appeared on top.
3. To the potatoes add the oil and mash until they’re as smooth as possible, then stir in the salt.
4. Then gradually add the flour, stirring well before adding more. When it becomes too difficult to mix in the flour, turn it out on to the work surface and knead the remaining flour into the dough. Don’t add more water or the dough will become too sticky to work with.
5. Then start to knead the dough (to knead use the palm of you hand to push into the dough, pick up and rotate, then repeat). You will need to knead the dough for a total of 10 minutes. Once kneaded the dough should be smooth and elastic.
6. Leave your dough to rise in an oiled bowl that has been covered either with an oiled piece of clingfilm or a clean tea towel. You will need to leave your dough to rise for about an hour or until doubled in size in a warm place.
6. Once risen, on a floured surface knock the dough back for a couple of minutes.
7. Then in a floured loaf tin (I used a 2lb tin - 13cm by 23cm) add your dough.
8. Cover with your oiled clingfilm or clean tea towel and leave to rise again in a warm place for 30 minutes to an hour.
9. Then bake in a pre-heated oven at Gas Mark 6, 200C or 180C fan assisted for 30 mins.
10. Your bread is ready when it sounds hollow when you tap the bottom.
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