My dear sweet friend, Jen, gave me a gift that keeps on giving… “Flour” by Joanne Chang from Boston’s Flour bakery & cafe
This is my version of the recipe is for potato bread. I did the starter yesterday & made the bread today. Bread has been a love of mine forever but I haven’t really nailed “THE” recipe. You know the recipe that produces a slice of bread that demands you to sit & savor & where the corners of your mouth can’t help but form a smile… BUT today is my day & as a good food blogger I will share with you…
This is easy but has alot of “down time” This is my version… First things first the “starter” or sponge: 3/4 cup warm water, 1/4 tsp yeast & 1 1/4 c flour (I used unbleached occident but the recipe called for all purpose) I truly believe the starter makes this bread (& has been my missing link) Mix together & cover in a container with a lid for 4-8 hours I just let it sit on the counter all day & at night I put it in the frig. This morning I baked 2 russets potatoes & they cooled them on the counter. Then I cut open & scooped out the potatoes & mashed with a fork. Put 4 1/4 c bread flour & 1 1/4 cups warm water (I used all unbleached occident which is a bread flour) in a mixer with a dough hook. Mix & allow to sit for 10 minutes. Add the starter to flour mixture, mashed potatoes, 1 T of celtic sea salt & 1 T organic sugar & 1/4 cup of olive oil … Mix until smooth (if too sticky add a little morning flour you want this to be soft but not too sticky) place in a lightly oiled bowl & cover for 2-3 hours… Then shape into loaves or rolls. (I needed some flour as the dough was little too soft) place on a lightly sprayed cookie sheet & allow to raise again 2-3 hours (they don’t raise too much but rather be nice & soft) Preheat & bake at 400 until golden brown… It is so worth doing this bread!!!!