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While not technically a 'Star', Chez did want to share this recipe with you, if for no other reason than to proclaim that he managed to make a bread that wasn't so dense as to serve as an anchor for a steamship. Even when one considers that it is potato bread, it was surprisingly light and the crispy crust (gained through the 'double bake') was very good with just a smear of butter and a dollop of jam. Give it a try and see if you don't agree that this one is a keeper.
- Chez
Ingredients:
- 1 9- to 11-ounce russet potato, peeled, cut into 1-inch pieces
- 2 cups (or more) water
- 2 teaspoons dry yeast
- 1/4 cup warm water (105°F. to 115°F)
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 cup whole wheat flour
- 3 3/4 cups (about) unbleached all purpose flour
- 1 large egg white, beaten with 1 tbs water
Instructions:
- Boil potato in 2 cups water in medium saucepan until very tender, about 15 minutes.
- Strain 1 1/2 cups cooking liquid into large bowl (add more water if needed to measure 1 1/2 cups).
- Cool liquid to 105°F to 115°F. Mash potato in small bowl until smooth.
- Add mashed potato and 1 teaspoon yeast to cooking liquid.
- Cover bowl with plastic and let starter stand at room temperature overnight.
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- Pour 1/4 cup warm water into small bowl. Sprinkle remaining 1 teaspoon yeast over; stir to blend.
- Let stand until yeast dissolves, about 10 minutes.
- Stir yeast mixture into starter. Stir in melted butter, honey and salt.
- Mix in whole wheat flour. Mix in enough all purpose flour, 1/2 cup at a time, to form soft dough.
- Turn dough out onto floured work surface. Knead until smooth and elastic, about 4 minutes. Form dough into ball.
- Butter large bowl. Place dough in bowl; turn to coat. Cover with plastic.
- Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Lightly flour 2 large baking sheets. Punch down dough.
- Turn dough out onto floured work surface and knead until smooth, about 3 minutes.
- Divide dough in half. Roll each half between palms and work surface into 14-inch-long loaf.
Transfer to prepared baking sheets. Cover with dry towel. - Let rise in warm draft-free area until almost doubled in volume, about 30 minutes.
- Position 1 rack in center and 1 rack in top third of oven and preheat to 500°F.
- Using sharp knife cut 5 diagonal slashes in surface of each loaf.
- Brush loaves with egg wash.
- Bake loaves 10 minutes. Reduce oven temperature to 400°F.
- Bake until loaves are brown and sound hollow when tapped on bottom, switching and rotating baking sheets halfway through baking, about 15 minutes longer.
- Cool on racks.
(Can be prepared 2 weeks ahead. Cool completely. Wrap loaves separately in foil, seal in plastic bag and freeze. Thaw loaves, then re-warm, wrapped in foil, in 350°F oven 15 minutes.)
