For the final day of BM# 47, under Tame the Yeast, I made the second bread suggested by Priya Srinivasan. The choice of bread was Kartoffelbrot - German Potato Bread. She had made this bread
for the International Mega BM. I was so happy that I got to make this myself.
Kartoffelbrot - German Potato Bread
Potato - 1 Medium
All Purpose flour - 1 and 1/4 Cups
Instant yeast - 1/2 tsp
Salt 1/2 tsp
Water - 2 - 3 tbsp
Oil - 1 tsp
How to make the German Potato Bread
Wash and slash the potato, mw for 4 mins. Soak in water and peel. It will be fork tender, crumble in a mixing bowl. Add flour, salt, instant yeast, oil. Mix everything well.
Slowly add water and knead to a soft dough. Then transfer to the counter and knead for another 10 - 15 mins, until the dough is very soft. Let the dough rest in a well oiled bowl for an hour or until it doubles.
Once it doubles, punch it down and shape it loosely into a ball. Do not handle the dough hard, just loosely roll it into a ball.
Grease a baking pan with oil place the ball of dough into it and let it sit for another 30 minutes.
Preheat the oven to 220 C, using a scissor just make small cuts on top of the bread. Do not make deep cuts, bake the bread for 30 minutes or until the top is well browned.
Take it out of the oven, remove the bread to a wire rack, let it cool completely.
Slice and serve with cheese or butter.
I baked mine for 20 mins only, it came out well.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47