December 17, 2017
Home baked bread
Recipe

Peppery Potato Bread with Cheddar and Scallions

by Berkeley Wellness  

If you’d like, you can make instant mashed potatoes and skip step 1 of the recipe (you need 1 cup of mashed). Then in step 2, use plain lukewarm water (105° to 115°F) in place of the potato cooking water. You will also need to blanch the garlic in boiling water for 2 minutes before mincing.

Ingredients

  • ¾ pound baking potatoes, peeled and thinly sliced
  • 3 cups water
  • 2 cloves garlic, peeled
  • 1 package (¼ ounce) active dry yeast
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 2½ cups all-purpose flour
  • 1 cup rye flour
  • 1¼ teaspoons salt
  • ½ teaspoon cayenne pepper
  • ¾ cup shredded extra-sharp Cheddar cheese (3 ounces)
  • 4 scallions, thinly sliced

Directions

1. In a medium saucepan, bring the potatoes, water, and garlic to a boil over medium heat. Cook until the potatoes are tender, about 15 minutes. Drain, reserving 1¼ cups of the potato cooking liquid. With a potato masher, mash the potatoes and garlic until smooth. Measure out 1 cup of mashed potatoes and transfer to a large mixing bowl (discard—or eat—any remainder).

2. Transfer ¼ cup of the potato cooking liquid to a small bowl and let cool to lukewarm (105° to 115°F). Sprinkle the yeast and sugar over the lukewarm liquid and let stand until foamy, about 5 minutes.

3. Meanwhile, add the remaining 1 cup potato cooking liquid, the oil, and mustard to the mashed potatoes and stir to combine. Add the all-purpose flour, rye flour, salt, and cayenne, mixing until well combined.

4. Add the yeast mixture and stir until well combined. In an electric mixer fitted with a dough hook, beat the dough until soft and silky. (If you don’t have a dough hook, use a wooden spoon.) Beat in the Cheddar and scallions. The dough will be sticky.

5. Spray a large bowl with nonstick cooking spray. Add the dough to the bowl, turning to coat. Cover the bowl with a dampened towel and let rise in a warm draft-free spot until doubled in bulk, about 45 minutes.

6. Preheat the oven to 400°F. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Punch the dough down, divide in half, and place in the pans. There is no need to shape the dough, it will simply fill the pans. Cover and let rise in a warm draft-free spot for 15 minutes. Bake for 30 to 35 minutes, or until browned.

7. Turn the bread out of the pans onto a wire rack and cool completely before slicing.

Makes 16 slices.

Nutrition per slice: 140 calories, 3g total fat (1g saturated), 6mg cholesterol, 2g dietary fiber, 24g carbohydrate, 5g protein, 240mg sodium.

A good source of: folate, niacin, riboflavin, selenium, thiamin.