Today’s pick is Peruvian potato bread. The choice for today's Star Recipe was Sheb’s since I was unconvinced that we had a “Star Recipe”... but she insisted that we did indeed have one and that this was it.Well, I’ll have to put my trust in someone out there and have you make this, evaluate it and than report back.
Bon Appétit!
Software:
- 1 large potato
- 1 1/2 teaspoons dry instant yeast
- 3/4 cup warm water
- 2 tablespoons sugar
- 1 cup of milk
- 4 tablespoons butter
- 1 1/2 teaspoons salt
- 1 large egg
- 3 1/4 cups bread flour
Hardware:
- Stand mixer with dough hook
- Tea towel
Preparation
1 - Peel potato and cut into 4 pieces. Boil until tender, then mash thoroughly. Let cool.
2 - Bring milk to a boil and remove from heat. Add butter and salt to hot milk. Let cool until just a little warmer than room temperature.
3 - In the bowl of a standing mixer, dissolve yeast and sugar in 3/4 cup warm water. Let stand for 5 minutes.
4 - Add egg, potato, half of the flour, and half of the cooled milk mixture to mixer bowl, and knead with dough hook on low speed.
5 - Gradually add remaining flour and continue to knead for 5 to 10 minutes. The dough should remain fairly soft, and if it seems to be getting stiff, slowly add remaining milk, as necessary. (The dough should be smooth, elastic, and slightly sticky after kneading. If dough seems too wet, add a little more flour.)
6 - Turn dough out into oiled bowl, cover with tea towel and let rise in a warm place until double in size (3 hours) or if you have time… in refrigerator overnight.
7 - Punch down dough and cut into pieces the size of a grapefruit. Roll pieces into a ball shape on a floured surface and place on a greased cookie sheet, about an inch apart. Make a one inch slash in the tops of the rolls with a sharp knife.
8 - Preheat oven to 425. Let rolls rise until almost double in bulk.
9 - Bake for 5 minutes, then lower temperature to 350 and bake for 10 to 15 minutes more. Rolls should have light golden brown color when ready. Cool 10 minutes and serve.
