Friday, November 23, 2012
Mashed potato - half cup
Egg - 1
Clarified butter (ghee) - 3 tbsp
Oil. - 2 tbsp
Sugar - quarter cup
Dry yeast - 1 tsp
Salt - a pinch
Warm water - quarter cup
Flour - 2 and a half cup
Dissolve dry yeast and 1 teaspoon sugar in warm water, cover it
and keep aside to rise in a warm place.
Boil 1 potato , remove the skin and mash to smooth consistency
and keep aside.
In a large bowl, beat in 1 egg and mix with it salt, sugar, ghee, oil
and risen yeast. Now, add the mashed potato and flour.
Knead the dough well with hand . The dough will have a loose consistency.
If needed, you can add 1 tablespoon of flour more while kneading.
Cover the bowl with cloth and keep in a warm place for 4 hours
to ferment and double in size.
Shape the dough into a long loaf or two small loaves to fit into your
baking tray. Cover the dough with a large bowl so that the dough
has enough space to rise again. Again keep this dough for 1 hour to rise
in warm place.
Pre-heat the oven; give two slight cuts on top of the loaf and
bake at 180 degree C for 20 minutes. Take out the loaf, brush it with beaten egg
and sprinkle sesame seeds and sugar.
Again keep the loaf in the oven fo 10 to 15 minutes to turn golden brown.
Serve hot with stew or any curry.
You can knead the dough at night, just before going to sleep
and shape it next morning, keep it to rise for 1 hour and bake it .
All the ingredients should be in room temperature.
This potato bread is very soft and tasty.
Our Europe tour inspired me to make this bread.
I observed most of the breads are baked for a longer
time to get a harder crust and a deep brown colour
retaining its soft texture inside.
Our children love my chocolate cake and Christmas cake but
I love baking bread more than baking cake.