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Featured Cookbook
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Storing Bread
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Zucchini Cornmeal Bread
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Oaten Rolls with Herbs and Sundried Tomatoes
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Potato Challah
Book Description
A is for amaranth, b for barley. Or buckwheat. Look for corn, millet, oats, quinoa, rice, rye, and teff as well. Wheat and wild rice bring up the rear, along with a handful of specialty flours. Such are the base ingredients in Beth Hensperger's inspiring The Pleasure of Whole Grain Breads. You may recognize Hensperger as the author of The Bread Bible,
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The Pleasures of Whole Grain Breads
Authors: Beth Hensperger
Date: October 1999
ISBN: 0811814556
Publisher: Chronicle Books
Paperback
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Potatoes combined with eggs results in particularly moist, fluffy loaves that are less sweet than regular challah. Slices of the bread make fabulous French toast and grilled sandwiches the day after baking. This is a family-sized recipe, so plan accordingly. It can easily be halved.
Makes: 2 large free-form loaves or four 9-by-5-inch loaves
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2 to 3 large (about 1 1/2 pounds) Russet potatoes, peeled and cut into large pieces
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2 cups water
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1 1/2 tablespoons (scant 2 packages) active dry yeast
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10 to 11 cups unbleached all-purpose or bread flour
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4 teaspoons salt
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2 tablespoons honey
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4 tablespoons (1/2 stick) unsalted butter, melted
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4 extra-large eggs
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1 egg beaten with 1 teaspoon water, for glaze
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2 tablespoons sesame seeds or poppyseeds, for sprinkling
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Place the potatoes and water in a 2-quart saucepan. Bring to a boil, reduce the heat to simmer, cover, and cook until tender, about 20 minutes. Drain and reserve the liquid, adding more water if necessary to make 1 1/4 cups. Mash the potatoes, then set aside to cool. Warm or cool the potato water to 105 to 115 degrees F and pour 1/2 cup into a small bowl. Sprinkle the yeast over the potato water. Stir to dissolve and let stand until foamy, about 10 minutes.
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In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with a paddle attachment, combine 2 cups of the all-purpose flour and the salt, honey, butter, mashed potatoes, and yeast-potato water. Beat hard until creamy, 1 minute. Add the eggs and beat for 2 minutes. Add the remaining all-purpose flour, 1/2 cup at a time, beating on low speed until a soft, shaggy dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.
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Turn the dough out onto a lightly floured work surface and knead until soft and springy, 1 to 3 minutes for a machine-mixed dough and 3 to 5 minutes for a handmixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking. Place in a lightly greased deep container, turn once to coat the top, and covet with plastic wrap. Let rise at room temperature until double in bulk, 1 to 1 1/2 hours. Do not allow to rise more, as the dough has a tendency to tear.
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Grease 2 baking sheets or line with parchment paper. Turn the dough out onto a lightly floured work surface and divide into 6 equal portions. With the palms of your hands, roll into 6 ropes about 14 inches long, tapering them at each end. Gently dust with flour. Place 3 of the ropes side by side and braid. Tuck the ends under and pinch into tapered points. Repeat to form second loaf. Alternatively, divide the dough into 4 equal portions, shape into rectangular loaves, and place in 4 greased or parchment-lined loaf pans. Cover loosely with plastic wrap and let rise until almost double in bulk, about 45 minutes.
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About 20 minutes before baking, preheat an oven to 400 degrees F and position a rack in the center of the oven.
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Brush the loaves with the egg glaze and sprinkle with the seeds. Place in the oven and reduce the temperature to 350 degrees F. Bake for 40 to 45 minutes, or until the loaves are deep golden brown and sound hollow when tapped with your finger. Remove from the sheets to a rack to cool
More From This Book:
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Storing Bread
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Zucchini Cornmeal Bread
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Oaten Rolls with Herbs and Sundried Tomatoes
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Potato Challah
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