Rustic Potato Bread
 

I stumbled on the recipe posted by 'Alan' in another thread. It was
wonderful.

Alan, if you are reading, know that I have really been struggling with this
bread baking thing. I was so pleased with your recipe, though.

I have a mission for Thanksgiving to have two or three dozen small mini
loaves of bread to go on the tables. Therefore, I followed your
instructions up until the end. I made a rectangle and subdivided it into 5
small rectangles and made smaller loaves.

The first two that I baked, were not really pretty. They were dusty and dry
looking at the top and I think I overcooked them. The second two, I
immediately placed a little butter on them when coming out of the oven.
They were still beautiful after they cooled for an hour. The only thing I
might do differently the next time is make the closest end of the rectangle
a tad smaller so they don't poof out in the middle of the loaf.

Thanks for posting a recipe even I could make.

Have you ever rolled the loaves with some sort of filling or another? I was
thinking Pesto would be nice or even some cinnamon and sugar for a breakfast
treat. I hate to tamper with perfection, though!

j

Rustic Potato Bread
 

Share Please! Lorin

"Julianne" > wrote in message
news:X3Qjb.91454$k74.9129@lakeread05...
> I stumbled on the recipe posted by 'Alan' in another thread. It was
> wonderful.
>
> Alan, if you are reading, know that I have really been struggling with
this
> bread baking thing. I was so pleased with your recipe, though.
>
> I have a mission for Thanksgiving to have two or three dozen small mini
> loaves of bread to go on the tables. Therefore, I followed your
> instructions up until the end. I made a rectangle and subdivided it into
5
> small rectangles and made smaller loaves.
>
> The first two that I baked, were not really pretty. They were dusty and
dry
> looking at the top and I think I overcooked them. The second two, I
> immediately placed a little butter on them when coming out of the oven.
> They were still beautiful after they cooled for an hour. The only thing I
> might do differently the next time is make the closest end of the
rectangle
> a tad smaller so they don't poof out in the middle of the loaf.
>
> Thanks for posting a recipe even I could make.
>
> Have you ever rolled the loaves with some sort of filling or another? I
was
> thinking Pesto would be nice or even some cinnamon and sugar for a
breakfast
> treat. I hate to tamper with perfection, though!
>
> j
>
>

Rustic Potato Bread
 

I can only assume it is okay to repost this. I gleaned it from a post from
Alzelt and it is cut and pasted in it's entirety below. I only made tge
first recipe. I have no reason to go to the second as this one is so
perfect!

Dimitri wrote:

> Ok so you all know there's a supermarket strike in So Cal.
>
> I was running low on bread and didn't get out of the office to get to the
> bread store in time. Plan 2, I'll just stop by TJ'S (Trader Joe's) on the
> way home.
>
> Zipped into the parking lot, found a spot, grabbed a hand basket just in
> case I see more than the bread. I though it was a little funny 'cause
there
> were some gondolas (shelving units) in the parking lot.
>
> The store was well decimated is too mild - no bread, no produce, excuse me
> there were 2 bags of white mini pumpkins left, almost no dairy, and the
> frozen foods were about 10% full or 90% empty. I guess I was not the only
> one with Plan 2. The last time I saw stores like that was during the
Cuban
> Missile Crisis.
> There were people (men) in the store with cell phones trying to describe
> what the store looked like.
>
> Ok, no big loss, hit the breadmaker when I get home I thought. A loaf of
> French bread was warm and waiting when I got up this morning.
>
>
> Anyone else?
>
> Dimitri
>
>
>
I sympathize with you Dimitri, but, not having bought a loaf of bread in
several years, maybe now is the time to perfect your home baking skills.

Try this one first. It is quick and tasty, and can be used for
slathering on jam or butter, toasted and as a sandwich. With the
addition of cheese, herbs, garlic, etc, it is an entirely different
bread. Even cut it lengthwise and made some garlic bread.

After that, try this version of a baguette. It is taking over in
alt.bread.recipes. Very little work, and can be made to conform with
your schedule.


* 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.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *

PAIN A L'ANCIENNE

Recipe By : Peter Reinhart, The Bread Bakers Apprentice
Serving Size : 4 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups unbleached bread flour
2 1/4 teaspoons salt
1 3/4 teaspoons instant yeast
2 1/4 cups plus 2 tablespoons ice-cold water (or more --
as needed)
Semolina flour or cornmeal -- for dusting

Combine the flour, salt, yeast and water in the bowl of the electric
mixer with the paddle attachment and mix for 2
minutes on low speed. Switch to the dough hook and mix for 5 to 6
minutes on medium speed. The dough should be sticky on the
bottom of the bowl, but it should release from the sides of the bowl. If
not, sprinkle in a small amount of flour until
this occurs (or dribble in water if the dough seems too stiff and clears
the bottom as well as the sides of the bowl).

Lightly oil a large bowl and immediately transfer the dough with a
spatula or bowl scraper dipped in water into the bowl. Mist the top
of the dough with spray oil and cover the bowl with plastic wrap.

Immediately place the bowl in the refrigerator and chill overnight, to
retard fermentation. The next day, check the dough to see if it has
risen in the refrigerator. It will probably be partially risen but not
doubled in size (the amount of rise will depend on how cold the
refrigerator is and how often the door was opened).

Leave the bowl of dough out at room temperature for about 2 to 3 hours
(or longer if necessary) to allow the dough to wake up, lose its chill,
and continue fermenting.

When the dough has doubled from its original prerefrigerated size,
liberally sprinkle the counter with bread flour (about 1/2 cup). Gently
transfer the dough to the floured counter with a plastic dough scraper
that has been dipped in cold water, dipping your hands as well to keep
the dough from sticking to you. Avoid punching down the dough as you
transfer it, to expel as little as possible of the carbon-dioxide gas
that has built up in the dough during fermentation.

If the dough is very wet, sprinkle more flour over the top as well as
under it. Dry your hands thoroughly and then dip them in flour. Roll the
dough gently in the sprinkled flour to coat it thoroughly,
simultaneously stretching it into an oblong about 8 inches long and 6
inches wide. If it is too sticky to handle, continue sprinkling flour
over it.

Dip a metal pastry scraper into cool water to keep it from sticking to
the dough, and cut the dough in half widthwise with the pastry scraper
by pressing it down through the dough until it severs it, then dipping
it again in the water and repeating this action until you have cut down
the full length of the dough. (Do not use this blade as a saw; use it as
a pincer, pinching the dough cleanly with each cut.) Let the dough relax
for 5 minutes.

Prepare the oven for hearth baking, making sure to have an empty steam
pan in place.

Preheat the oven to 500 F, or 550 F if your oven goes this high. Cover
the back of two 17-by-12-inch sheet pans with baking parchment and dust
with semolina flour or cornmeal.

Take one of the dough pieces and repeat the cutting action, again
cutting it in half . Then do the same with the remaining half. This
should give you 4 lengths.

Flour your hands and carefully lift one of the dough strips and transfer
it to an inverted parchment-lined pan, gently pulling it to the length
of the pan or to the length of your baking stone. If it springs back,
let it rest for 5 minutes and then gently pull it out again.

Place 3 strips on the pan, and then prepare another pan and repeat with
the remaining strips.

Score the dough strips as for traditional baguettes, slashing the tops
with 3 diagonal cuts. Because the dough is sticky, you may have to dip
the razor blade, serrated knife or scissors in water between each cut.
You may also omit the cuts if the dough isn't cooperating. I NORMALLY
USE THE SCISSORS TO MAKE THE CUTS.

Take one pan to the preheated oven and carefully slide the dough,
parchment and all, onto the baking stone (depending on the direction of
the stone, you may choose to slide the dough and parchment off the side
of the sheet pan instead of off the end); or bake directly on the sheet pan.

Make sure the pieces aren't touching (you can reach in and straighten
the parchment or the dough strips, if need be). Pour 1 cup of hot water
into the steam pan and close the door.

After 30 seconds, spray the oven walls with water and close the door.
Repeat twice more at 30-second intervals. After the final spray, reduce
the oven setting to 475 F and continue baking.

Meanwhile, dust the other pan of strips with flour, mist with spray oil,
and cover with a towel or plastic wrap. If you don't plan to bake these
strips within 1 hour, refrigerate the pan and bake later or the next day.

The bread should begin to turn golden brown within 8 or 9 minutes. If
the loaves are baking unevenly at this point, rotate them 180 degrees.
Continue baking 10 to 15 minutes more, or until the bread is a rich
golden brown and the internal temperature registers at least 205 F.

Transfer the hot breads to a cooling rack. They should feel very light,
almost airy, and will cool in about 20 minutes.

While these are cooling, you can bake the remaining loaves, remembering
to remove the parchment from the oven and turn the oven up to 500 F or
higher before baking the second round.

- - - - - - - - - - - - - - - - - -





--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

"Lorin" > wrote in message
...
> Share Please! Lorin
>
> "Julianne" > wrote in message
> news:X3Qjb.91454$k74.9129@lakeread05...
> > I stumbled on the recipe posted by 'Alan' in another thread. It was
> > wonderful.
> >
> > Alan, if you are reading, know that I have really been struggling with
> this
> > bread baking thing. I was so pleased with your recipe, though.
> >
> > I have a mission for Thanksgiving to have two or three dozen small mini
> > loaves of bread to go on the tables. Therefore, I followed your
> > instructions up until the end. I made a rectangle and subdivided it
into
> 5
> > small rectangles and made smaller loaves.
> >
> > The first two that I baked, were not really pretty. They were dusty and
> dry
> > looking at the top and I think I overcooked them. The second two, I
> > immediately placed a little butter on them when coming out of the oven.
> > They were still beautiful after they cooled for an hour. The only thing
I
> > might do differently the next time is make the closest end of the
> rectangle
> > a tad smaller so they don't poof out in the middle of the loaf.
> >
> > Thanks for posting a recipe even I could make.
> >
> > Have you ever rolled the loaves with some sort of filling or another? I
> was
> > thinking Pesto would be nice or even some cinnamon and sugar for a
> breakfast
> > treat. I hate to tamper with perfection, though!
> >
> > j
> >
> >
>
>

Rustic Potato Bread
 

"Julianne" > wrote in message
news:7f%jb.91839$k74.35780@lakeread05...
> I can only assume it is okay to repost this. I gleaned it from a post
from
> Alzelt and it is cut and pasted in it's entirety below. I only made tge
> first recipe. I have no reason to go to the second as this one is so
> perfect!

Her book just came out and the Seattle Times published this recipe, so I
would think that since your posting contains attribution that it is o.k.
Janet

Rustic Potato Bread
 

Julianne wrote:

> I stumbled on the recipe posted by 'Alan' in another thread. It was
> wonderful.
>
> Alan, if you are reading, know that I have really been struggling with this
> bread baking thing. I was so pleased with your recipe, though.
>
> I have a mission for Thanksgiving to have two or three dozen small mini
> loaves of bread to go on the tables. Therefore, I followed your
> instructions up until the end. I made a rectangle and subdivided it into 5
> small rectangles and made smaller loaves.
>
> The first two that I baked, were not really pretty. They were dusty and dry
> looking at the top and I think I overcooked them. The second two, I
> immediately placed a little butter on them when coming out of the oven.
> They were still beautiful after they cooled for an hour. The only thing I
> might do differently the next time is make the closest end of the rectangle
> a tad smaller so they don't poof out in the middle of the loaf.
>
> Thanks for posting a recipe even I could make.
>
> Have you ever rolled the loaves with some sort of filling or another? I was
> thinking Pesto would be nice or even some cinnamon and sugar for a breakfast
> treat. I hate to tamper with perfection, though!
>
> j
>
>
Perfection is achieved when you buy it from the author, owner of Macrina
Bakery in Seattle. I would offer up a suggestion. The intent of this
bread is to have soft, long lasting interior, surrounded by a crusty
surface. I think the butter wipes out that intent.

Going along with the above, I would modify your "rolling" the loaves. In
this case, I would make a quater cup of cinnamon sugar and spread it out
evenly when you have the dough flat, in a rectangle, before you roll it
us. I often will put small chunks of cheddar on the dough before rolling
it up.

When you break up one loaf into several smaller loaves, be careful on
the time. Each loaf will take less time to bake.

But really glad you liked the bread. Besides being good, it also has two
other virtues, quick to make, along with very easy to do so.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Rustic Potato Bread
 

"alzelt" > wrote in message
...
>
>
> Julianne wrote:
>
> > I stumbled on the recipe posted by 'Alan' in another thread. It was
> > wonderful.
> >
> > Alan, if you are reading, know that I have really been struggling with
this
> > bread baking thing. I was so pleased with your recipe, though.
> >
> > I have a mission for Thanksgiving to have two or three dozen small mini
> > loaves of bread to go on the tables. Therefore, I followed your
> > instructions up until the end. I made a rectangle and subdivided it
into 5
> > small rectangles and made smaller loaves.
> >
> > The first two that I baked, were not really pretty. They were dusty and
dry
> > looking at the top and I think I overcooked them. The second two, I
> > immediately placed a little butter on them when coming out of the oven.
> > They were still beautiful after they cooled for an hour. The only thing
I
> > might do differently the next time is make the closest end of the
rectangle
> > a tad smaller so they don't poof out in the middle of the loaf.
> >
> > Thanks for posting a recipe even I could make.
> >
> > Have you ever rolled the loaves with some sort of filling or another? I
was
> > thinking Pesto would be nice or even some cinnamon and sugar for a
breakfast
> > treat. I hate to tamper with perfection, though!
> >
> > j
> >
> >
> Perfection is achieved when you buy it from the author, owner of Macrina
> Bakery in Seattle. I would offer up a suggestion. The intent of this
> bread is to have soft, long lasting interior, surrounded by a crusty
> surface. I think the butter wipes out that intent.
>
> Going along with the above, I would modify your "rolling" the loaves. In
> this case, I would make a quater cup of cinnamon sugar and spread it out
> evenly when you have the dough flat, in a rectangle, before you roll it
> us. I often will put small chunks of cheddar on the dough before rolling
> it up.
>
> When you break up one loaf into several smaller loaves, be careful on
> the time. Each loaf will take less time to bake.
>
> But really glad you liked the bread. Besides being good, it also has two
> other virtues, quick to make, along with very easy to do so.
> --
> Alan
>
> "If you reject the food, ignore the customs, fear the religion, and
> avoid the people, you might better stay home."
> --James Michener

Alas, I will not be going to Seattle any time soon but I checked out the
website and the menu looks divine. I was so inspired that I bought her book
at Amazon.com and expect to receive it next week. I hope her book is
instructive as well instead of merely listing recipes as I am new to this
bread baking thing.

I did adjust cooking times to the smaller loaves. I think about 20 minutes
was sufficient but can't remember exactly.

j


>

Rustic Potato Bread
 

> > > 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

Rustic Potato Bread
 

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