I'm so happy to post today! I'm now a "Daring bakers" member, I'm so proud!
Today all the Daring Bakers members are posting the same recipe, we all prepared, baked in secret. So today on the menu we have: Tender Potato Bread! Let's celebrate because: it's my first home-made bread ever and it looks like a bread from the bakery (I'm even more proud: I did not use any help: human or machine).
Here my Bread (and Oh my God it's soooooooo yummmy!):
The recipe (is from Tana):
4 medium to large floury (baking) potatoes (peeled and cut into chunks)
4 cups water (keep the potato's cooking water) (950ml)
1 tablespoon plus 1 teaspoon salt
2 teaspoons active dry yeast (16g )
6 ½ cups to 8 ½ cups unbleached all-purpose flour (1kg)
1 tablespoon unsalted butter, softened (25g)
1 cup whole wheat flour (150g)
1-Mix & stir yeast into cooled water and mashed potatoes & water and let stand 5 minutes.
Then mix in 2 cups of all-purpose flour and mix. Allow to rest several minutes.
2-Sprinkle on the remaining 1 tablespoon salt and the softened butter; mix well. Add the 1 cup whole wheat flour, stir briefly.
3-Add 2 cups of the unbleached all-purpose flour and stir until all the flour has been incorporated.
Note: At this point you have used 4 cups of the possible 8 ½ cups suggested by the recipe.
4-Turn the dough out onto a generously floured surface and knead for about 10 minutes, incorporating flour as needed to prevent sticking. The dough will be very sticky to begin with, but as it takes up more flour from the kneading surface, it will become easier to handle; use a dough scraper to keep your surface clean. The kneaded dough will still be very soft.
5-Place the dough in a large clean bowl or your rising container of choice, cover with plastic wrap or lid, and let rise about 2 hours or until doubled in volume.
6-Turn the dough out onto a well-floured surface and knead gently several minutes. It will be moist and a little sticky.
You can shape your bread into a large loaf, rolls or focaccia!
Oven: preheat to 450°F/230°C
Bake rolls until golden, about 30 minutes.
Bake the small loaf for about 40 minutes.
Bake the large loaf for about 50 minutes.
Note: For the French version it's here.