Potato Bread
This bread is a legacy from the many Portuguese immigrants who settled in South Africa. Even if you have never tried your hand at making and baking a yeast bread, try this, it is foolproof. The secret is to use the mashed potatoes, and the water in which the potatoes were cooked, to mix the bread with.- Makes 1 large round pot bread
- Recipe Category: Baking, Bread, Traditional homegrown south african recipes
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Products in this recipe:
Seasoned Sea Salt
You Will Need:
Method:
Boil the potatoes in ± 2 cups (500 ml) of salted water. When tender, decant potato water into a large jug. Add more water if necessary to make up to 2 cups (500 ml). Mash potatoes finely.
Add the mashed potatoes to the reserved lukewarm potato water. Measure all the dry ingredients into a large mixing bowl. Toss with your fingers. Make a hollow in the centre and add the watery potato mix. Working from the outside in, blend the ingredients together using your hand. Knead until the dough is smooth.
I leave the dough in the fridge overnight, or for 6 - 8 hours to rise slowly. Slow proofing gives better flavour! Line the base of a 30 cm spring form cake pan. Knead the dough again, shape into balls and pack into the pan.
Leave at room temperature to allow the dough to rise slowly for a second time. When double in size, dust the top with a little flour. Adjust the oven rack to the middle position and preheat the oven to 180 °C. Bake open for ± 45 - 50 minutes. Break buns apart and serve with lashings of butter.
Potato Bread
This bread is a legacy from the many Portuguese immigrants who settled in South Africa. Even if you have never tried your hand at making and baking a yeast bread, try this, it is foolproof. The secret is to use the mashed potatoes, and the water in which the potatoes were cooked, to mix the bread with.
- Makes 1 large round pot bread
- Recipe Category: Baking, bread, traditional homegrown south african recipes
-
Products in this recipe:
Seasoned Sea Salt
You Will Need:
Method:
Boil the potatoes in ± 2 cups (500 ml) of salted water. When tender, decant potato water into a large jug. Add more water if necessary to make up to 2 cups (500 ml). Mash potatoes finely.
Add the mashed potatoes to the reserved lukewarm potato water. Measure all the dry ingredients into a large mixing bowl. Toss with your fingers. Make a hollow in the centre and add the watery potato mix. Working from the outside in, blend the ingredients together using your hand. Knead until the dough is smooth.
I leave the dough in the fridge overnight, or for 6 - 8 hours to rise slowly. Slow proofing gives better flavour! Line the base of a 30 cm spring form cake pan. Knead the dough again, shape into balls and pack into the pan.
Leave at room temperature to allow the dough to rise slowly for a second time. When double in size, dust the top with a little flour. Adjust the oven rack to the middle position and preheat the oven to 180 °C. Bake open for ± 45 - 50 minutes. Break buns apart and serve with lashings of butter.