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Rustic Potato Loaves Part 1

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Recipe

 

Yield

1 batch

Prep

30 min

Cook

20 min

Ready

50 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ pounds potatoes
russet
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4 teaspoons salt
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½ cup water
tepid reserved from cooking potatos
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1 tablespoon yeast, active dry
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2 tablespoons olive oil, extra-virgin
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4 ¾ cups all-purpose flour
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1 x cornmeal
or flour for baker's peel, or baking sheet
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Ingredients

Amount Measure Ingredient Features
680.4 g potatoes
russet
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2E+1 ml salt
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118 ml water
tepid reserved from cooking potatos
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15 ml yeast, active dry
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3E+1 ml olive oil, extra-virgin
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1.1 l all-purpose flour
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1 x cornmeal
or flour for baker's peel, or baking sheet
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Directions

Toss them into a 2-quart pot, cover with water, add 2 teaspoons of the salt, and boil until the potatoes are soft enough to be pierced easily with the point of a knife.

Dip a measuring cup into the pot and draw off ½ cup of the potato water and reserve.

Drain the potatoes in a colander and then spread them out, either in the colander or on a cooling rack over a jelly-roll pan, and let them cool and air-dry for 20 to 30 minutes.

They must be be dry before they're mashed.

When the potatoes are cool, stir the yeast into the reserved potato water (if the water is no longer warm, heat it for a few seconds in a microwave oven -- it should feel warm to the touch) and allow the mixture to rest for 5 minutes; it will turn creamy.

Meanwhile, turn the cooled potatoes into the bowl of a mixer fitted with the paddle attachment and mash them.

With the mixer on low speed, add the dissolved yeast and the olive oil and mix until the liquids are incorporated into the potatoes.

Replace the paddle with the dough hook and, still mixing on low speed, add the flour and the remaining 2 teaspoons salt.

Mix on low speed for 2 to 3 minutes, then increase the speed to medium and mix for 11 minutes more.

The dough will be firm at first and soft at the finish.

At the start, it will look dry, so dry you'll think you're making a pie crust.

But as the dough is worked, it will be transformed.

It may even look like a brioche, cleaning the sides of the bowl but pooling at the bottom.

Have faith and keep beating.

See Part 2.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 364g (12.8 oz)
Amount per Serving
Calories 86210% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2383mg 99%
Total Carbohydrate 57g 57%
Dietary Fiber 10g 40%
Sugars g
Protein 44g
Vitamin A 1% Vitamin C 21%
Calcium 4% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
 

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