John Myers
Ingredients for 1 servings:
- 600 g potatoes, ready to cook
- 150 ml water
- 1 medium-sized egg(s), optional
- 12 g salt
- 21 g fresh yeast, or 1 packet of dry yeast
- 600 g wheat flour type 550
- 10 g butter flakes or margarine
Instructions
Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours
Moist, hearty white bread – easy to make even for baking beginners!
Peel enough potatoes to make 600g of ready-to-cook potatoes. Cut 250g into small pieces and boil them with 150ml of water and a pinch of salt. Then mash these potatoes with the cooking water. Puree 350g of potatoes in a blender and place them in a mixing bowl. Pour the cooked potato mixture over the raw mixture while it is still hot and mix well. Add the remaining salt and an egg (optional). The mixture is now at a temperature where you can add half a cube of fresh yeast or a sachet of dried yeast until it is dissolved. Finally, knead in the flour using the dough hook of a hand mixer until everything is well combined. Let the dough rest for about 45 minutes. Stop kneading and pour the dough into a greased and floured bread pan (30/35cm). Optionally, sprinkle small flakes of butter or margarine on the dough. Place on the bottom rack of an oven preheated to 200°C (400°F) and bake for 50-55 minutes. Traditionally, we serve the slices with butter and a sprinkle of salt. This farmer’s white bread has been baked this way in our family for ages and is a hearty alternative to plain white bread. It’s always a favorite. Calories per 100g: 196 kcal; Carbohydrates: 40.3g; Protein: 5.8g; Fat: 0.6g
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