After managing to exorcise the yeast demon I made this. The recipe has been requested by Marvellous May-ers so here goes.
It is very much adapted form this site
http://www.playinghouseblog.com/2010/04 ... bread.html
basically the first one I came to from a search...
sachet of yeast( about 2 teaspoons)
10 fl.oz / 1 cup of hand hot water (my hand hot is very hot so it's about half boiling half cold)
desert spoon sugar - I used brown as that's what came out the cupboard first
Dissolve the yeast in the water with the sugar and set aside in a warm, draftless place to go frothy.
Potatoes- recipe says 3 and gives the make. I had 2 and a half sitting in the fridge, eft over from making 'crisps'. No idea what make. And they had the skins on. It worked fine.
Mash with 2 tablespoons/ 30ml?1 fl.oz olive oil
3 cups/1lb /450g all purpose flour
2 teaspoons salt
herbs- I had fresh rosemary in the fridge that had become dried rosemary and used about 3 stalks of it. I like rosemary!
I use a food processor to make bread so
I used a metal blade, smashed the potatoes, chucked in the rosemary and blended it.
Changed to a kneading / plastic blade and added the flour.
Mix well together then add the activated yeast.
Knead/blend until it forms a dough then keep kneading until it's smooth and shiny - about 4 Linkin Park songs.
Put some olive oil into a bowl and put in the dough, rolling it about in the wee bit of oil. Cover (mine has a lid, but a damp tea towel works) and put somewhere warm and out of a draught to prove. (I stick mine outside) It takes about an hour to double in size
Tip it out of the bowl onto a lightly floured surface and bash the air out of it.
Shape by forming a flattish rectangle then roll up like a Swiss roll.
This is where it becomes a faff in the original and I ignored it.
Set on a baking tray, seam side down, covered for 30 - 40 mins
Preheat oven (I don't as mine goes to 'furnace' immediately) to 200C/Gas 8ish/400F
Bake on a high shelf for 30-40 mins depending on how enthusiatic the oven is and how crusty/high bake you like it.
When it's ready the loaf will sound 'hollow' when you knock it set on a tray to cool. I cover mine to keep temptation away and it makes the crust the way I like it.
YOu really need to cool this loaf for 30 mins or else it compresses when you cut it.
Best served warm with lovely butter.
I had mine with Gouda with cumin
and then more with butter...
it was a feed day and I fair enjoyed it!
Hope you do too.
The original recipe is written much better and more straightforward
It is very much adapted form this site
http://www.playinghouseblog.com/2010/04 ... bread.html
basically the first one I came to from a search...
sachet of yeast( about 2 teaspoons)
10 fl.oz / 1 cup of hand hot water (my hand hot is very hot so it's about half boiling half cold)
desert spoon sugar - I used brown as that's what came out the cupboard first
Dissolve the yeast in the water with the sugar and set aside in a warm, draftless place to go frothy.
Potatoes- recipe says 3 and gives the make. I had 2 and a half sitting in the fridge, eft over from making 'crisps'. No idea what make. And they had the skins on. It worked fine.
Mash with 2 tablespoons/ 30ml?1 fl.oz olive oil
3 cups/1lb /450g all purpose flour
2 teaspoons salt
herbs- I had fresh rosemary in the fridge that had become dried rosemary and used about 3 stalks of it. I like rosemary!
I use a food processor to make bread so
I used a metal blade, smashed the potatoes, chucked in the rosemary and blended it.
Changed to a kneading / plastic blade and added the flour.
Mix well together then add the activated yeast.
Knead/blend until it forms a dough then keep kneading until it's smooth and shiny - about 4 Linkin Park songs.
Put some olive oil into a bowl and put in the dough, rolling it about in the wee bit of oil. Cover (mine has a lid, but a damp tea towel works) and put somewhere warm and out of a draught to prove. (I stick mine outside) It takes about an hour to double in size
Tip it out of the bowl onto a lightly floured surface and bash the air out of it.
Shape by forming a flattish rectangle then roll up like a Swiss roll.
This is where it becomes a faff in the original and I ignored it.
Set on a baking tray, seam side down, covered for 30 - 40 mins
Preheat oven (I don't as mine goes to 'furnace' immediately) to 200C/Gas 8ish/400F
Bake on a high shelf for 30-40 mins depending on how enthusiatic the oven is and how crusty/high bake you like it.
When it's ready the loaf will sound 'hollow' when you knock it set on a tray to cool. I cover mine to keep temptation away and it makes the crust the way I like it.
YOu really need to cool this loaf for 30 mins or else it compresses when you cut it.
Best served warm with lovely butter.
I had mine with Gouda with cumin
and then more with butter...
it was a feed day and I fair enjoyed it!
Hope you do too.
The original recipe is written much better and more straightforward
