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.

Kneaded dough

Left to rise

After one hour

Knocked back and re-kneaded

Ready for second rise

Covered for second rise

After 1/2 hour

Second rise - ready to bake!

After 30 minutes of baking...

... It's ready!

Cool for 1/2 hour and sample with some Amul butter.