Make Simply Delicious! and the Aroma....
We are fortunate in today's times to be able to buy almost any flavor of bread at a bakery or even at our local grocers. Whether it comes already sleeved by a major bread manufacturer, or right out of the bakery ovens, the days of having to make your own bread are long gone. We now also have bread machines that sit easily on our kitchen counter tops or hidden away until we need them and using them is as easy as 1,2,3 with ingredients we most likely already have in your kitchen or by simply emptying a box bought off the grocery stores' shelf. But, like most things, it really is important to understand the basics of how to do or create anything to be able to build up and become master of all you survey.....The same is true of baking bread. When making bread by hand and from scratch, you are learning an ancient technique that actually was still actively used up until our Grand and Great Grandmothers time. (Sliced white bread was introduced to the American home in 1928). Here is one of my favorite bread recipes.....Potato Bread. Its soft, tender and flavorful interior is perfect for sandwiches or dinner rolls slathered with creamery butter. You will need a kitchen scale to bake almost anything as when they talk about ounces, they mean weight not always volume. Oh, did I forget to mention the wonderful smell of bread baking in the oven? You'll soon find out.
Potato Bread with Guernsey Butter
Total time: 2 hours plus proving time.
Ingredients
Potato Bread
13 1/4 oz of Yukon gold potatoes (weight)
11/8 lb of strong white flour (labeled strong or bread flour) (weight)
1/2 oz of salt (weight)
1 1/2 cups of milk (fluid)
3 1/4 oz of lard (weight) For best results ask your butcher for lard or in a pinch use shortening sold at your grocers.
3/4 oz of yeast (weight)
3 3/4 fl oz of warm water (fluid)
Guernsey Butter
1 lb of unsalted room softened butter (4 sticks)
4 tbsp of sea salt
5 oz of dry cider (fluid)
The Butter
Firstly, make the cider salt. Combine the salt with the cider in a small frying pan and bring to a very gentle simmer. Continue to cook until all the liquid has evaporated and there is a cider-flavored salt left in the pan. Remove and set aside.
Spread the butter onto a sheet of parchment and sprinkle liberally with the cider salt. Roll the sheet of butter up into the rough shape of a Swiss roll, using the edge of the parchment to aid you. Once you have rolled the butter into a neat cylinder, leave in the refrigerator to firm up.
The Bread
Peel the potatoes and cut into large chunks. Submerge in a pan of cold, salted water. Bring to a boil and cook until fork tender.
Drain off the liquid in a colander and put the hot potatoes back in the same cooking pot and allow to steam for a few minutes and then mash. This creates a fluffier, lighter mash. Allow to cool completely.
Mix the flour and cool mashed potato in the bowl of a stand mixer (or by hand) with the paddle blade, add the salt.
Add the lard and milk to a pan and gently melt
Change your paddle blade to a dough hook.
In a small glass or ceramic bowl add the yeast to a little warm water with just a pinch of sugar. Wait until you see a fairly active reaction from the yeast....bubbly (this tells you the yeast is active and safe to use)
Gradually add the hot liquid to the mash and flour mix along with the water and yeast, using your stand mixer (or by hand) fitted with a dough hook. Once incorporated, knead for 12 minutes.
Cover the dough lightly with plastic wrap and set aside in a warm area to prove for 3 hours.
Punch down and knead the dough for 10 minutes. Cut the dough into 3 oz portions and place in some greased and lined mini loaf tins or a standard sized loaf pan. Leave to prove until well risen.
Place the bread pans in the oven and then set to a temperature of 350 degrees.
Once the temperature has reached 350 degrees, small individual loaves: bake for 12 minutes, then turn and bake for a further 3 minutes so they are evenly nice and golden all over. One large single loaf of bread: bake for 20 minutes, turn and bake for 20 more minutes. Remove from the oven and allow to cool.
Serve the bread with plenty of Guernsey butter and of course serve warm!
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