Kandla Nijhowne: Most of us are hesitant to attempt baking bread at home. The science of a living organism, which gets activated when in contact with sugar and warmth, seems such a wondrous mystery. Here is a recipe, which uses potatoes in the baking process. When the baking commences, the enticing aroma wafts through and the house smells like home! (Nijhowne is a Chandigarh-based culinary expert) Moist Herbed Potato Bread:
- 150 gm peeled,chopped potato (2medium ones)
- 1½ tbsp extra-virgin olive oil
- ½ tsp sugar
- 2 tbsp lukewarm water
- 1¼ tsp active dry yeast
- 1½ cups ‘atta’
- 2-3 tsp mixed dried herbs
- 1¼ tsp salt
- 1½ cups maida
- 2-3 tbsp cornmeal
- 1 cup chopped green shoots of spring onion
- 1 egg white
Method:
- Use a pan, add potatoes, cover with water and cook till tender. Drain and keep aside one cup of cooking liquid.
- Mash the potato cubes with the olive oil. Allow the liquid to cool.
- Dissolve the sugar in 2 tbsp of warm water; then sprinkle the yeast on its surface. Stir and let it stand for 5-7 minutes until foamy. Mix this into the potatoes along with the cup of liquid.
- Beat in the ‘atta’, the mixed herbs and salt.
- Now gradually knead in the maida until you have a stiff dough. Knead for 10-12 minutes till smooth and elastic.
- Transfer the dough into a lightly oiled bowl, cover with cling film and allow it to rise (1½ hours)
- Pre-heat oven to 450 degrees F (230 C).
- Divide the risen dough into two portions. Shape into loaves or round spheres, place on a flour-dusted baking sheet. Allow them to rise again (1 hour)
- Beat 1 tbsp water with the egg white and use it to brush over the loaves. Bake the loaves for 20 minutes. Reduce oven temperature to 400 degrees and bake until the loaves are golden and the bottoms sound hollow when tapped, 10 to 15 minutes.
- Transfer to a wire rack and let it cool. Source: http://www.tribuneindia.com
