Herb ‘n’ Potato Bread

Edited from Source : http://www.geniuskitchen.com/recipe/super-soft-herbed-potato-bread-

481785 accessed July 2018

1⁄4 cup milk

1 tbsp olive oil
1 ½ cups mashed potatoes (cooled to room temp.)
1 tsp salt
½ tbsp thyme
½ tbsp sage
½ tbsp. rosemary
2 cups bread flour
½ tbsp instant yeast
cornmeal (as needed)

For The Bread Wash

cracked peppercorn
salt
italian seasoning
olive oil

Directions
1. First off, a note on the mashed potatoes: I use instant potato flakes to just make enough
mashed potatoes for the recipe. I strongly suggest using milk in place of the water that the
instant potato directions call for, as it comes out much creamier. Also, make sure you cool
the potatoes to room temperature - don't want to kill your yeast!
2. Place all ingredients (except for cornmeal) in a bread machine according to the recommended
order and use the dough cycle (for anyone wanting to do this by hand, my machine kneads
for about 20 minutes, then let's it rise for about 1 hr.).
3. As the machine is kneading, take a peek at the dough after about 5-10 minutes and make sure
it doesn't look too wet or too dry (if it does, add some water/flour accordingly).
4. Once the 1 hour rise is done, shape the dough into desired shape. I personally like a swirly
bun shape (tucking the end of the dough under so it doesn't come unraveled).
5. Sprinkle a bit of cornmeal on a cookie sheet, and place the dough on top of it.
6. Now cover the dough with a towel, and mist the towel with some water. Let it rise for 30
minute - 1hr. (however long it takes to double in size) in a nice warm place (I like to briefly
turn the oven on so it's warm, then turn it off and place the dough inside to rise).
7. Preheat the oven to 400 degrees F. (remove your dough first if you let it rise in there!). Place
a pan with 2 inches of water on the bottom rack of the oven while it's preheating.

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June 2018
8. Brush your loaf with olive oil, then bake it for 30 minutes. The oven should be nice and
steamy.
9. As soon as the bread is done, brush it again with olive oil, and then grate some peppercorns
over it, then sprinkle with some salt and Italian seasoning.
If you like a crispy hard crust, then you can just leave the bread out in the open to cool for 20
minutes. If you want it soft and nice (like I do) then cover the bread pan with tin foil (make sure
the edges are sealed) and let it sit for 20 minutes before cutting it.

Week 12: Herb ‘n’ Potato Bread & Doughnuts Page 2 of 4

June 2018
 Doughnuts

Recipe edited from source: http://www.pbs.org/food/recipes/pauls-chocolate-raspberry-

doughnuts/ accessed July 2018

Ingredients
250g flour, plus extra for dusting
4g salt
25g caster sugar, plus extra for rolling
5g instant yeast
70ml warm full-fat milk
2 large eggs
125g unsalted butter, softened
9 large raspberries
100g plain chocolate, 36% cocoa solids, broken into 9 squares
sunflower oil for deep-fat frying
To decorate:
50g white chocolate, melted
50g dark chocolate, melted

Directions
1. Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one
side of the bowl and the yeast to the other. Add the milk and eggs and mix on a slow speed
for 2 minutes, then on a medium speed for a further 6 – 8 minutes, until you have a soft,
glossy, elastic dough.
2. Add the softened butter and continue to mix for a further 4 – 5 minutes, scraping down the
bowl periodically to ensure that the butter is thoroughly incorporated. The dough will be very
soft.
3. Tip the dough into a plastic bowl, cover and chill overnight or for at least 7 hours, until it is
firmed up and you are able to shape it.
4. Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few
times.
5. Divide the dough into 18 equal portions (approx. 30g each) and flatten each out slightly.
Place a piece of chocolate or a raspberry in the center of each piece of dough. Gently fold the
dough up and over the raspberry or square of chocolate and shape each portion into a ball.
Place on a large baking tray in a plastic bag and leave to prove for 20 minutes.
6. Preheat a deep fat fryer, filled with sunflower oil, to 340F. Lower the chocolate doughnuts
carefully into the fryer, cooking each side for about 3 minutes, until golden brown. Remove
from the fryer, drain on kitchen paper and leave to cool.
7. Lower the raspberry doughnuts carefully into the fryer, cooking each side for about 3
minutes, until golden brown Remove from the oil with a slotted spoon and immediately roll
in caster sugar so that the hot fat helps the sugar stick to the sides. Set aside and leave to cool

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June 2018
8. Spoon the melted dark and melted white chocolate into two, small, disposable piping bags.
Snip off the ends and using the dark chocolate, pipe a zig zag pattern over each chocolate
doughnut. Repeat with the white chocolate and leave to set.

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June 2018