Tuesday, September 18, 2012

Potato Onion Bread



There’s a reason I don’t make homemade bread – it drives me crazy!  It requires patience, organization and the ability to not be annoyed by flour down the front of your shirt, all over the counters and floor (deep breath). I cursed myself for embracing this endeavor minutes into preparation.  It also contradicts the title of my blog, Virtually Homemade!  This bread is completely homemade, every single grueling step.

However, there was a pay off for this frustrating and tedious work.  First was the aroma.  The sweet smell of baked onions intermingled with the yeasty browning of the bread was enticing and comforting.  As well, the feeling of accomplishment when slicing through the crunchy crust as a waft of steam rises is wonderful.  Finally, watching my family devour it while butter settles into the nooks and crannies is pretty cool too.

So overall, I’m glad I made it (I guess) and encourage you to do the same.  The potato creates an extremely moist center and the green onion poppy seed combo creates rich flavor and texture.



Potato Onion Bread
yield - 2 loaves

Ingredients:
3 medium white potatoes, peeled and cubed
2 cups warm (110 degrees F) potato water or water
2 tablespoons unsalted butter
1 bunch scallions/green onions (about 6) roughly chopped
1 tablespoon poppy seeds
2 1/4 teaspoons or 1 package of active dry yeast
2 tablespoons sugar
1 tablespoon salt
6 1/2 cups bread or all purpose flour

Directions:
1. Place cubed potatoes in a saucepan with 2 1/2 cups of water.  Bring to a boil and then simmer for 15 minutes or until potatoes break apart easily when stuck with a fork.  Drain potatoes while reserving 2 cups of potato water.  If you need to, top off with hot tap water.

2.  Mash potatoes with masher or fork and put in a large bowl.  Add potato water and butter until dissolved.  Set aside until potato mixture is 110 degrees F.

3.  Stir in yeast, sugar, salt, onions and poppy seeds.  Mix in flour until dough can be kneaded by hand.  Turn dough onto floured surface and knead for 8 minutes.  Put dough in a greased bowl and turn over so that the whole loaf is oiled.  Cover with clean kitchen towel and let rise for an hour in a warm, draft free area.

4.  Punch down.  Turn dough out onto a floured surface and knead out bubbles for 5 minutes.  Divide dough in half and set each loaf into a 9"x5" pan.  Cover again with kitchen towel and let rise for another 30 minutes.

5.  Bake at 375 degrees F for 45 minutes or until bread sounds hollow when tapped on.  Let cool on rack.


Other Food Network Summer Fest Potato Recipes:





3 comments:

  1. Ever since I tasted a potato bread from one of the hotels in hyde park, I've been craving for it most of the time. It's a good thing that I found your recipe! Thanks a bunch!

    ReplyDelete
  2. In step 2, you say to add in the shortening but there isn't any in your ingredient list. Should the directions read add butter?

    ReplyDelete

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