Potato and Onion Bread
While the next experiments with fermented potato bread are underway, here is a simple recipe for potato and onion bread. If you've known me for a while, you might have seen me bring this to various occasions before. Despite being simple, it normally disappears pretty quickly.
Recipe
Ingredients
- 500g flour (type 450 is fine)
- 450g water
- 12g sugar
- 5g salt
- 7g of dry yeast
- 100-120g of instant mashed potatoes (get one without milk powder and added flavourings)
- 100-150g of fried onions
- coarse salt (for on top)
- oil
Material
- kitchen scale
- mixing bowl
- knife
- baking paper
- oven (preheated to 170°C)
Step 1: The dough
First, mix all the dry ingredients together in a bowl, except for the coarse salt. This makes it easier to distribute the onions evenly throughout the dough. Then add the water. Depending on the type of mashed potato used, you may need to add more or less water. After kneading for a few minutes, the dough should not be too sticky. Cover the bowl and leave it to rest.
Step 2: Let it rise
Now, leave the dough to rise until it has at least doubled in size. This might take about three hours in a warm place. Though normally, I choose a cooler place and leave it overnight (8-10 hours).
Step 3: Shaping
This is very simple: just flip the dough from the bowl onto the baking paper. Then, oil the top. The easiest way to do this is to use a pastry brush, but a clean hand also does the job. Use a sharp knife to cut a square pattern into the dough. Finally, sprinkle with coarse salt.
Step 4: Bake
Place it on a wire rack in a preheated oven at 170°C (using a baking sheet may cause the bottom to brown too quickly) and bake for around 35 minutes, or until the internal temperature reaches around 92°C and the outside is slightly browned. Leave it to cool a little before cutting into it. It is best enjoyed while still slightly warm with some butter.
So, if you ever wondered how this bread is made, here it is!