Saturday, April 24, 2010

I am a completely embarrassed Babe - Potato Bread with Chives

It's my month to be Kitchen of the Month in Babeland! I chose a bread that says "Spring" to me - Potato Bread with Chives, from Vegan Planet by Robin Robertson.

The bread is vegan and uses soy (or another non dairy milk of your choice) milk and maple syrup instead of sugar.

I've made this bread twice - once to make sure it was a good choice for my Babes, and then again for this post. It is delicious! I love it. The chives don't really do a ton for the bread (as some other Babes may mention in their own posts) but they don't detract from it. And the best part is, it's not an overly complicated recipe, easily completed in a morning or afternoon.

And guess what?

Both times I made it BOTH TIMES I forgot to take photos. Can you believe it?

(To distract you!)

Potato Bread with Chives
from Vegan Planet by Robin Robertson

"The addition of mashed potatos gives this bread a moist, dense texture and delicate flavor that is accented by that of the chives. This bread is best eaten slightly warm from the oven on the day it is made. It is also good toasted."

2 1/4 tsp (1 packet) active dry yeast
1 cup warm water
1 tsp sugar or pure maple syrup
2 Tb corn oil
2 tsp salt
1 cup cold mashed potatos
1 cup soy milk or other dairy free milk
5 cups unbleached all purpose flour, plus more for kneading
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 potatos, 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.

Please visit the other Babes (listed over on the right) to see how their breads turned out. I bet they might even have pictures! Can you imagine?

If you'd like to join us as a Bread Baking Buddy, please email me a link to your post by Friday April 30. I'll have a round up posted a few days after that. My email is iliketocook AT shaw DOT ca.