Potato Bread with Chives
Sara of I like to cook was serving as kitchen of the month back in April and challenged the Babes with a Potato Bread with Chives. I didn’t have the time to bake it as a Buddy back then but since my bread baking mojo came back I am working on catching up with missed BBB Breads.
I have already made breads with potatos before and like the taste very much, so I was happy to try Sara’s. *note to self: should make it more often*
Potato Bread with Chives
from Vegan Planet by Robin Robertson
“The addition of mashed potatos gives this bread a moist, dense texture and delicate flavor that is accented by that of the chives. This bread is best eaten slightly warm from the oven on the day it is made. It is also good toasted.”
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.
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The dough was lovely to work with and it rose very well too.
I baked two loaves and gave one to Mrs Q. and her family when I was there last Sunday.
The bread kept very well and I liked it best toasted with some butter and cheese.
The chives however do not add to much flavor to the bread, but it makes a nice look. It was a little disappointing. Even tho I used way more chives as the recipe said AND (there was something about the Babes and reading instructions, right? – I blame it to disappearing words in recipes. Yes that’s my story and I am sticking to it!) already had mistakenly added the chives while initially kneading the dough.
I think this would be lovely with all different kinds of herbs too. Thinking of sundried tomatos…