We’ve been making our own bread recently, not even with a breadmaker (which I happen to have tucked away in some dark corner), just old fashioned mixing in a bowl, a bit of kneading, some proving here a spot of baking there and you’re left with a delicious loaf of bread. And believe me, it is delicious, worth the (minimal) faffing it involves.
So, this is our current favourite. Potato bread From How to be a Domestic Goddess, almost sourdough like tanginess, a chewy crust and the most incredible toast. I had this freshly baked on the morning of my birthday, a suitably decadent way to start the day I think.
Potato Bread (from How to be a Domestic Goddess)
300g cold or warm boiled potatoes
700-800g strong white flour
1 sachet easy-blend yeast
300ml tepid potato water (water the potatoes were cooked in)
- Rice (or mash) the potatoes into a large bowl and add 600g flour, the salt and yeast.
- Mix together, add the yoghurt and potato water slowly until you have something resembling a dough.
- Tip this out onto a surface and knead, add the rest of the flour slowly. This will be a rather damp and sticky dough so be prepared to knead for about 10mins.
- Once the dough is smooth, tur into a butter bowl, cover and leave to prove. you want it to be doubled in size. Either leave the dough in the fridge overnight or in a warm place for an hour or so.
- Once doubled in size, punch the air out the dough, a useful de-stressing exercise, knead for a minute and shape into whatever shape you like. I prefer a longer, thinner loaf as its easier to slice.
- Sit on a baking tray and cover loosely with a tea towel for about 30mins until the bread is aerated again and almost doubled in size, in the meantime, preheat the oven to 200C.
- Once puffy, bake the bread for a bout 30mins until brown.
- To test whether the bread is cooked, tap the bottom of the bread and it should sound hollow.
- Sneak a little slice whilst the bread is still warm, slather with butter, eat and feel smug at your breadmaking skills