eriana wrote:
>>>>I stumbled on the recipe posted by 'Alan' in another thread. It was
>>>>wonderful.
>
>
> So...would one of you be kind enough to share the recipe?
>
> Thanks! 
>
> ~Eri
>
>
Consider it done.
* Exported from MasterCook *
RUSTIC POTATO LOAF
Recipe By : Leslie Mackie, Macrina Bakery, Seattle
Serving Size : 1 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds russet potatoes
1 tablespoon kosher salt
1 1/2 teaspoons dried yeast
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 Spray bottle of water
Scrub potatoes thoroughly and cut into 1-inch chunks. Place potatoes and
1 teaspoon of the kosher salt in a medium saucepan and cover with water.
Bring to a boil, then reduce heat and simmer for about 15 minutes, or
until potatoes are tender when poked with a knife. Measure out 1/2 cup
of potato water and set aside. Drain potatoes in a colander and leave
them to cool and dry for 20 minutes.
Pour the 1/2 cup of lukewarm potato water into a small bowl and sprinkle
yeast over the top. Mix with a whisk until yeast is dissolved. Let stand
for 5 minutes.
Place drained and cooled potatoes in the bowl of your stand mixer. Using
the paddle attachment, mix on low speed for 1 minute to mash potatoes.
Add olive oil and mix for another minute. Add potato water and yeast
mixture and continue mixing until combined, 1 to 2 minutes. Switch to
the hook attachment and add flour and remaining 2 teaspoons of salt. Mix
briefly on low speed to start bringing ingredients together, then
increase speed to medium and mix for about 11 minutes. (If mixing by
hand, add flour and remaining salt and mix with a wooden spoon. Knead
with your hands for 10 to 15 minutes.) Dough will appear firm at first,
but will become wetter as mixing continues. Check for elasticity by
flouring your fingers and stretching some of the dough. Finished dough
should stretch about 2 inches without breaking.
Pull dough from bowl onto a floured surface and form into a ball. Place
ball in an oiled, medium bowl and cover with plastic wrap. Let dough
proof in a warm room, 70 degrees, for about 45 minutes. Dough will
almost double in size.
Place dough on a floured surface and flatten it with your hands. Form
dough into a rectangle and, starting with a short end, roll dough away
from you into tight log. Stop rolling just before the log is sealed,
then flatten the remaining inch of dough with your fingers and dust it
with flour. This will prevent the loaf from fully sealing and will cause
the seam to open slightly while baking. Wrap loaf, seam side down, in a
floured dish towel and let proof at room temperature for 45 minutes.
Dough will rise slightly and feel spongy to the touch.
Place baking stone on center rack of oven and preheat to 400 degrees.
Carefully unwrap loaf and set it, seam side up, on a counter or baker's
peel. Moving quickly, transfer loaf to center of baking stone and
heavily mist inside of oven with a spray bottle of water. Bake for 45
minutes, misting oven once more after the first 5 minutes. Finished loaf
will be golden brown and sound hollow when tapped on the bottom. Let
cool on a wire rack for 30 minutes.
- - - - - - - - - - - - - - - - - -
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener