Hankerie

When West meets East - Potato Bread

Everybody loves to eat potato bread, so do I. When I stayed at New Zealand 3 years ago, I still remember how delicious of this potato with chives bread. As such, for my second attempt of handmade bread, I tried out one of the recipe from a European bread baking book. Below is the west style of potato bread's original recipe and of course I changed the style & shape of the bread based on my own creativity and liking. That's my whole idea of baking my own bread :).

   


Ingredients

1 1/2 cups mashed potatoes
1/4 cup butter
1/2 cup sour cream
1 1/2 teaspoon salt
1 egg
1/2 cup chopped chives
2 1/2 teaspoon instant yeast
6 cups flour

Method

  1. Cut potatoes into pieces, place into a pot and boil it. Strain out the water & place the potatoes into a bowl. Add in the sour cream & butter.

  2. Using a potato masher or forks, mash the step 1 till smooth. Add in the egg, instant yeast and chopped chives.

  3. Add in flour. Allow this mixture to rest for 10 minutes. Add in the salt.

  4. Knead the dough for about 10 minutes till the dough becomes smooth and elastic. Add a little oil to another bowl and add in the dough.

  5. Cover the dough with plastic wrap and allow to rest till double in bulk, about 1 hour.

  6. Shape the bun creatively

  7. Sprinkle with a little flour and place into a preheated 190C oven for 25 minutes. Remove and cool on a wire rack.

Well, what happen when west meets east?? For east potato bread, it appears to be fluffier, softer and sweeter. See the picture below.

4 comments:

I now believe that your recipe reflects your true beauty. Nice recipes Han Ker.

@ Charley: Thanks.

@ Corn fritters: Glad to hear from you. Could you try to post your lovely bakes photo in my Hankerie's Facebook wall?

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All of our bakes are home-baked by using only the freshest ingredients. We have own creations and and decorate them by handmade with love and care. feel free to contact us at hanker@hankerie.com for a detailed quote. Location only available at Kuala Lumpur now.