HOT POTATO!

This month has both been fast and slow at the same time. I can't believe it is almost December! My favorite month! :-D which also means that it is time to reveal Novembers Daring Bakers Challenge - completed I might add. This month hosted by Tanna from My Kitchen In Half Cups


Our wondrous recipe this month was : Tender Potato Bread
When I saw this, I had definite mixed feelings about this little gem (though little it was not). I have the most massive amount of passion for baking breads. It's what I live to do BUT! I have not had luck with potato in bread before. I've only tried one time, and that one time was enough to make me not want to do this again by my own will. So I was more than a little hesitant about it, but was amazed that I didn't need all that much flour to make it less sticky. I have to say though that I found this bread more enjoyable the day after it was baked.

We were allowed to put whatever toppings we wanted, so I went searching in my cupboard for anything I could use to make it more appealing. I made rolls in a 9 inch pan, topping it with mozzarella cheese and poppy seeds. I served this with some homemade vege soup I made.
Here it is pulled apart, yummy yummy yummy!!! Kinda drooling remembering how moist and tender the crumb was. :-D
I also made a cheddar and mozzarella potato loaf too. I guess I should've rolled it up a little tighter so that there isn't a crater inside my bread. lol. Now I know. It must've been good because my husband asked me to make it again ;-) Another mission down. This is a keeper!

Tender Potato Bread(from Home Baking: The Artful Mix of Flour & Tradition Around the World by Jeffrey Alford and Naomi Duguid; who also wrote Hot Sour Salty Sweet)

Ingredients:
-4 medium to large floury (baking) potatoes, peeled and cut into chunks.Tanna Note: For the beginner bread baker I suggest no more than 8 ounces of potato; for the more advanced no more than 16 ounces. The variety of potatoes you might want to use would include Idaho, Russet & Yukon gold, there are others.
-4 cups(950 ml) water reserve cooking water

-1 tablespoon plus 1 teaspoon salt

-2 teaspoons active dry yeast

-6 ½ cups to 8 ½ cups (1 kg to 1350g) unbleached all-purpose

-1 tablespoon unsalted butter, softened1 cup (130g) whole wheat flour

Making the Dough (Directions will be for making by hand):
Put the potatoes and 4 cups water in a sauce pan and bring to boil. Add 1 teaspoon salt and cook, half covered, until the potatoes are very tender.
Drain the potatoes, SAVE THE POTATO WATER, and mash the potatoes well. Tanna Note: I have a food mill I will run my potatoes through to mash them.
Measure out 3 cups(750ml) of the reserved potato water. Add extra water if needed to make 3 cups. Place the water and mashed potatoes in the bowl you plan to mix the bread dough in. Let cool to lukewarm (70-80°F/21 - 29°C) – stir well before testing the temperature – it should feel barely warm to your hand. You should be able to submerge you hand in the mix and not be uncomfortable.
Add yeast to 2 cups all-purpose flour and whisk. Add yeast and flour to the cooled mashed potatoes & water and mix well. Allow to rest/sit 5 minutes.
Note about Adding Yeast: If using Active Dry Yeast or Fresh yeast, mix & stir yeast into cooled water and mashed potatoes & water and let stand 5 minutes. Then add 2 cups of flour to the yeast mix and allow to rest several minutes. If using Instant Dry Yeast, add yeast to 2 cups all-purpose flour and whisk. Add yeast and flour to the cooled mashed potatoes & water and mix well. Allow to rest/sit 5 minutes.
Sprinkle in the remaining 1 tablespoon salt and the softened butter; mix well. Add the 1 cup whole wheat flour, stir briefly.
Add 2 cups of the unbleached all-purpose flour and stir until all the flour has been incorporated.Tanna Note: At this point you have used 4 cups of the possible 8 ½ cups suggested by the recipe.
Turn the dough out onto a generously floured surface and knead for about 10 minutes, incorporating flour as needed to prevent sticking. The dough will be very sticky to begin with, but as it takes up more flour from the kneading surface, it will become easier to handle; use a dough scraper to keep your surface clean. The kneaded dough will still be very soft. Place the dough in a large clean bowl or your rising container of choice, cover with plastic wrap or lid, and let rise about 2 hours or until doubled in volume.
Turn the dough out onto a well-floured surface and knead gently several minutes. It will be moist and a little sticky.