Bread Baking Babes-Potato Bread with Chives


I just took out this month’s Bread Baking Babes bread out of the oven because I had completely forgotten that I was going to bake it this week. It was wiped out of my mind by a couple of fantastic job offers and all the things that followed those so this morning I communicated to my fellow Babes that I was going to be a Bad Babe again. But I changed my mind, I decided to go for it anyway, partly because I felt a bit guilty and partly because the other Babes were raving about how good this bread is and I can tell that they were right. It is a delicious, soft bread that is easy to make and if you follow the original recipe it is even vegan! But I didn’t follow because of my Bad Babe genes forced me to tweak the recipe a bit. No not really, Sara of I Like to Cook who made this excellent choice for April’s BBB challenge explicitly stated that we could do what we wanted so I did.

Potato Bread with Chives

But the chives that aren’t there is not my fault, the thing is that I always get my chives from the walls next to the road outside our house but all things green and growing has exploded into a sort of ‘I’m the tallest’ competition so when I went out to pick my chives, I couldn’t find any among all that wild greenery. Not my fault I didn’t do the bread earlier when I was supposed to do it and you could still see where the chives were growing. No no no no.
But I am very happy I changed my mind and baked it because it is a great bread, Sara, you couldn’t have made a better choice- thank you!

Potato Bread with Chives

Potato Bread with Chives
from Vegan Planet by Robin Robertson

2 1/4 tsp (1 packet) active dry yeast, I used 25 g/0,88 oz fresh yeast
240 ml/1 cup warm water
1 tsp sugar or pure maple syrup
2 Tb corn oil, I used olive oil
2 tsp salt
240 ml/1 cup cold mashed potatoes
240 ml/1 cup soy milk or other dairy free milk, I used full fat milk
1200 ml/5 cups unbleached all purpose flour, plus more for kneading, I substituted 1 cup with wholemeal flour
2 Tb minced fresh chives

– In a large bowl, combine the yeast and 1/4 cup of the water. Add the sugar and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 3/4 cup of water, the corn oil and the salt. Mix in the potatoes, then stir in the soy milk. Add about half the flour, stirring to combine, then work in the remaining flour to form a stiff dough. Transfer to a lightly floured board.
– Lightly flour your hands and work surface. Knead the dough well until it is smooth and elastic, 8 to 10 minutes, using more flour as necessary so the dough does not stick. Place in a large lightly oiled bowl and turn over once to coat with oil. Cover with a clean kitchen towel or lightly oiled piece of plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2 hours.
– Meanwhile, lightly oil a large baking sheet and set aside. Punch the dough down and knead lightly. Turn out onto a lightly floured work surface, sprinkle with the chives, and knead until the dough is elastic and the chives are well distributed, 3 to 5 minutes. Shape the dough into one large or two small round loaves and place on the prepared baking sheet. Flatten slightly and cover with a clean damp towel or lightly oiled plastic wrap. Set aside in a warm place and let rise again until doubled in bulk, about 45 minutes.
– Preheat the oven to 400’F. Use a sharp knife to cut an X into the top of the loaf or loaves. Bake on the center oven rack until golden brown, 35 to 45 minutes, depending on size. Tap on the bottom of the loaf or loaves – if they sound hollow, the bread is done. Remove from the sheet and let cool slightly on a wire rack before slicing.

Potato Bread with Chives dippy-2wtmk.jpg

I know you all want to be a Bread Baking Buddy so this is what you have to do, just click over to Sara’s blog and read the instructions, simpler than simple! And please take the time to see my fellow Bread Baking Babes breads, click here for the complete list!
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