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Oat and Potato Bread

1 large potato
140 ml warm water, from cooking potatoes
280 ml milk
1 12 teaspoons dried yeast
1 teaspoon sugar
1 12 tablespoons oil
700 g flour
1 tablespoon salt
150 g rolled oats


Cook potato in enough water to cover. Drain, retaining the water. Measure 140 ml of potato water into a small bowl and set aside to cool to lukewarm. Don't discard the rest of the potato water - to this add the oats to soften. Mash the potato well with a little of the milk. When the potato water in the small bowl has cooled to lukewarm, add the yeast. Set this aside until it has a good frothy "head". Mix remainder of milk and oil together. Sift flour and salt into large bowl and make a well in centre. Add the milk and oil, the mashed potato, frothy yeast, and the softened oats. Mix well and knead until smooth and elastic - more flour may be needed but try to keep the dough as soft as possible. Set aside to rise until double in size. Knock back and knead very lightly. Allow to rise a further 30 minutes and then divide into three and form into cob loaves. Glaze with beaten egg and sprinkle with your choice of topping. I use either sesame seeds, poppy seeds or oats. Bake 220 celsius for about 40 minutes.

Source: www.food.com