Russian Potato Bread

A quick and easy recipe for a delicious bread (see more photos below - click on link for more).

Materials:

- 3 cups unbleached white bread flour (maida) 
- 1 cup wholemeal bread flour
- 250gms (about 9oz) potatoes
- 2 tsp salt
- 2 tbsp butter
- 1/2 tsp caraway seeds (crushed)
- 1 small packet (7gms / 1/4oz) yeast

Preparation:

Boil potatoes until tender. Reserve liquid from boiling. Drain, peel and mash potatoes.

Mix flours, salt, yeast and caraway seeds. Add butter and mix well. Mix 2/3 cup of the water from boiling potatoes. Add potatoes. Gradually work this in and form a soft dough.

Transfer to a floured surface. Knead for about 10 minutes until dough is smooth and elastic. Place in a bowl (lightly oiled) and cover. Leave in a warm spot for about 1 hr.

After 1hr, the dough should be about doubled in bulk. Transfer to a floured surface and punch the dough down lightly (knock-back). Shape into a loaf and place on lightly oiled baking tray. Cover and leave for 1/2 hour (second rise).

Preheat oven to 200C (400F). After the dough has roughly doubled in size, transfer to oven and bake for about 30 minutes. It is ready when lightly browned and/or the base sounds hollow when tapped. Transfer to a wire rack to cool for at least 1/2 hour.

Garlic potatoes

A quick and easy side dish.

Materials:

- 3 medium size potatoes; peel, clean and chop into rounds or cubes (as desired)
- 6 or more cloves garlic
- Salt to taste
- 1 teaspoon oil
- 1 tablespoon butter
- 1 onion, chopped

Preparation:

Heat oil in a pan (use a non-stick one if you have it since this is a low heat recipe). Add onions and salt. Cover and cook on low heat until light brown. You may have to add water since we're using less oil here. Then add whole garlic cloves and potatoes. Stir and roast on low heat until potatoes are lightly browned. Then add water just about up to potato height and cover. Simmer until potatoes are cooked through. Then remove lid and dry off any remaining liquid. Add butter and gently brown the potatoes. Adjust salt and crush some black peppercorns on top if desired.

Serving:

Goes well as an accompaniment to pasta/egg dishes and is also great by itself with some toast.