Have I ever made bread before? Nope.
Making bread is always sound complicated for me and I don’t have enough patient to wait until the dough is raised. Elra from Elra’s Baking challenge me to try this easy recipe. Well, at first, I was thinking should I accept her challenge? Why not. IF it doesn’t work well then probably I am not good at all in bread making.
Somehow I managed to spare time to really seriously making this bread. After spending sometime in the kitchen, I was proud of myself that the first trial making bread didn’t disappoint me at all. On the contrary, I was so delightful!
My husband, of course, loves this potatoes bread. It is good to be eaten with soup. As the weather is going to change from summer to fall pretty soon. Our whole family catches some cold. So having a simple hot soup with potatoes is enough to fill up our tummy.
1 1/2 pounds russet potatoes (about 3)
Clean, peel and boil until soft or cook. Drain in a colander and let cool and dry completely. The potatoes have to be completely dry, before mashed. I did this at night and by the next morning, I have my potato completely dry.
Mash the potato with potato masher or food mill, do not process in a food processor (it will get gooey). Set aside
1 tablespoon active dry yeast
1/2 cup luke warm water
In a small bowl, dissolve yeast and water until the yeast is bloom, about 5 - 10 minutes
5 cups unbleached all-purpose flour
1 tablespoon salt
Mix flour and salt together. set aside
Mixing the Dough:
Transfer mashed potato into an electric mixer bowl, add flour and the dissolved yeast. With the dough hook attachment, process the dough on low for 2 minutes, then increase the speed to medium and continue to process for another 10 minutes. At the beginning of the process, the dough will look pretty dry, but it will get soften at the end. You might be able to hear slapping noise from the dough against the side of the bowl.
Prepare a large clean bowl and transfer the dough onto the bowl. Cover with plastic wrap, let the dough rest for about 30 minutes. It will be doubled in volume
Shaping the Dough:
Turn out the dough into lightly floured kitchen counter top, cut the dough in half.
Working with one dough at a time, shape the dough into a ball, then flatten it into a disc. Starting at the end of the farthest from you, roll up the dough toward you. Pull each end slightly, then gently roll back and forth.
Transfer the loafs on a floured kitchen towel, seam side down. Cover and let the dough rest for 20 minutes. Preheat the oven to
Baking the Bread:
When the oven is ready, spray the oven wall with water, and close immediately to trap the steam.
Turn the bread, seam side up into baker's peel or floured cookie sheet to transfer them into the oven. Spray the oven again and close it immediately. Bake the bread for 35 -40 minutes until brown.
Cool completely before serving.
If you slice the bread just after it comes out from the oven, you will end up with doughy bread.
Bread can be store in a freezer for up to a month, wrap in heavy aluminum foil (wrap it tightly) Thaw at room temperature still in its wrap
Some of my fellow blogger around the world are Moslem and this month is “a holly month” for them. Even though I am not part of their religion I would like to wish you Ramadhan Kareem – Hope the holly month will bring peace and happiness for you all and Happy Fasting!