Has it ever happened to you that you bought a cook book and then never happened to make a single dish out of it for months or perhaps years?!! It happened with me when I bought this book called ‘Potato’. I bought this cook book in 2008 and the only time I tried a dish was last year when I made Potato & Beetroot salad. I managed to keep this book in my closet and then completely forgot about it. I guess it was a classic case of ‘out of sight, out of mind’. This cook book is an ode to the potatoes of all types, sizes and shapes.
The recipes include potato served as starter, side dish, salad, main course, breads and dessert. The book has a wide range of simple recipes where the author has clubbed potatoes with eggs, poultry, meats and even chocolate! The chocolate one is for later 😉 For now, I prepared potato bread recipe. Though the bread tasted fab, mine didn’t turn out as pretty looking as the one presented in the book. May be next time I will try a glaze on the bread.
The traditional choice of filling for this bread is red Leicester or mature cheddar cheese but I have drifted from the traditional and made the bread with two distinct flavours; using dried crushed fenugreek leaves and black & white sesame seeds. The result was deliciously satisfying J
You would need
225 grams potatoes, boiled, mashed and cooled
225 grams strong white flour
1 tsp easy-blend dry yeast
2/3 cup or 150 ml water
Salt to taste
1 ½ mature cheddar cheese or any other of your choice
1 tbsp dried crushed fenugreek leaves
1 tsp each black and white sesame seeds
Oil for greasing
Sift the flour and add yeast and salt.
Stir in the potatoes and rub with fingers to form a crumb consistency.
Make a well in the centre and gradually add water and start bringing the mixture together.
Knead for 5 minutes and keep the dough covered with a damp cloth in a bowl for 1 hour or until it has doubled in size
Turn the dough back and knock the air bubbles and knead for a minute.
Divide the dough in equal portions and scatter the filling of your choice over a baking sheet or a plain surface.
Take each dough ball and roll it in.
Roll each dough ball on a dry surface to make a long sausage shape and fold the two ends together. Twist the bread and lay the twists on an oiled baking sheet.
Cover again with a damp cloth and leave it aside for 30 minutes at a warm place.
Preheat the oven at 220 degree and bake the bread for 10-15 minutes.
Note: I added the whole amount of water mentioned in the recipe to the dough and it became very moist and sticky. I suggest that you add the water gradually to make the dough.
Note: Keep an eye on the bread when it is in the oven to ensure it doesn’t get over baked or burnt.
I will be in Delhi the whole next week to attend a few family functions. My next post will be on February 20th.
Thanks for visiting and see you again soon!
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