Preparation and Serving:
– Before using, thoroughly scrub potatoes under tap water to get rid of dirt
– If potato eyes have begun to sprout, cut out the sprout as these are toxic
– If portions of potato skin or peel are starting to turn green, cut these areas out as they are also toxic
– Similarly, any bruises can also be cut out
– Potatoes can be peeled or left unpeeled according to preference, but peeling them removes a considerable amount of their nutrients
– Potatoes can be baked, roasted, boiled, mashed, steamed, fried and can be eaten whole, chopped, sliced, in soups, salads, pierogis, dumplings, pies, casseroles, pancakes and many other ways
– 3 medium russet potatoes, cooked, mashed, cooled
– 2 teaspoons salt
– 2 cup reserved potato water, lukewarm
– 7 g or 2 1/4 teaspoons active dry yeast
– 2 tablespoons olive oil
– 4 3/4 cups high gluten flour (flour for making bread)
– Optional: spoonful of dry oregano or dill
1 – 3. Dissolve the yeast in the lukewarm potato water for 5 mins. Then mix it with potato, salt and olive oil. Gradually add in flour, knead, it looks dry and crumbly in the beginning, but it’ll come together soon. For a while you feel the dough very sticky but don’t be tempted to add too much extra flour; later on it turns out just slightly sticky but not wet. Knead the dough until smooth, cover and rise for 30 mins. It will have risen noticeably, although it may not have doubled. Pre-heat the oven 375F, place a baking stone in.
4 – 6. Cut the dough in half, take one half, flatten, start rolling from one end until almost to the other end, gently pull that end, stretch it gently, dust its edge with flour, and finish rolling. Rock back and forth a little to taper the ends. Repeat with the other half of dough.
7. Place the doughs on the floured towel, seam side down, covered, rise for 20 mins.
8. When ready to bake, throw three ice cubes onto the oven’s flour, shut the door immediately. Transfer the doughs by using the peel (baking sheet for me), let it roll onto the baking stone, seam side up. Before you last shut the door, throw two more ice cubes in. Bake the bread until the crust is very brown, 45 – 50 mins, you should hear the hollow sound when you tap the loaf bottom. Cool them 20 mins before slicing.
(Recipe taken from http://whatscookingmexico.com/2008/08/20/potato-bread/)