POTATO Bread
INGREDIENTS
75g DK’s Crimson Pearl pink potatoes
75g DK’s Midnight Pearl purple potatoes
75g Otway Gold yellow flesh potatoes
350g strong white flour
1.5 teaspoons dry yeast
Pinch of salt
25g butter diced
300ml warm water
Additions if desired: sautéed onion, grated cheeses, olives, sundried tomatoes, finely diced bacon.
Makes a 900g loaf
METHOD
Wash the potatoes and cook whole in a large saucepan of salted gently boiling water for 15-20 minutes or until tender.
Sift the flour and salt into a bowl, and add the yeast. Rub in the butter to form fine crumbs. Divide equally into three bowls.
Drain the potatoes and allow them to cool enough to handle them, then peel them. Mash the potatoes well, keeping the three colours separate.
While still warm add a single colour to a bowl of flour mix with 100ml of warm water and mix. Repeat for each colour of potatoes.
Knead each mix for 5 minutes then return to the bowl and cover with a damp cloth. Allow to rise for about an hour or until doubled in size.
Turn the dough onto a floured surface and knock back. Carefully knead in any additions.
Roll each mix into a long thick sausage. Lay the three lengths side by side and plait together.
Lift onto a greased baking tray, cover with a damp cloth and allow to rise for 30 minutes or until doubled in size.
Bake in a 220C preheated oven for 20 minutes.
A topping of sautéed onion rings and grated cheese can be added before baking, or to avoid overcooking the onions, I add this just before baking is finished. (Brush the plaited top with a little water to make the topping stay on)