No, we are not running naked through the periwinkles under a full moon.
Okay, let’s start again.
The Bread Baking Babes are celebrating spring with herb bread.
Who can resist fresh chives?
The first sign of spring in my garden is always the chives. I’m usually snipping in early March.
After a winter of using dried herbs I can’t wait to start using the fresh, even if that means snipping in the dark with my winter coat on.
This was a gorgeous bread. Thank you so much, Sara, of I Like to Cook, our host kitchen for this month.
If you want to be a Bread Baking Buddy and/or get the whole story on this wonderful bread, go visit Sara. She’s got the scoop!
I loved the flavor of the chives and the texture from the potatoes. It’s the first time I’ve used mashed potatoes in bread and it really makes a nice, moist loaf.
My dough was a little wet – so the loaves spread more than they probably should have.
I’m sure it had nothing whatsoever to do with the slight changes I made to the recipe.
But, I’ve always been much more into flavor than appearance…. We were
Really good toast……
My changes are in italics:
Potato Bread with Chives
2 1/4 tsp (1 packet) active dry yeast
1 cup warm water
1 tsp sugar
or pure maple syrup 1 tsp wildflower honey
2 Tb corn oil 2 tbs olive oil
2 tsp salt
1 cup cold mashed
potatoes I can only get waxy potatoes – not the fluffy, dry kind
1 cup soy milk or other dairy free milk 1 cup cow’s milk
5 cups unbleached
all purpose flour, plus more for kneading 2 1/2 whole wheat flour, 2 1/2 all purpose flour plus almost another full cup for kneading
2 Tb minced fresh chives I used 3 tbs
a large bowl, combine the yeast and 1/4 cup of the water. Add the
sugar and stir to dissolve. Let the mixture stand for 10 minutes, then
stir in the remaining 3/4 cup of water, the corn oil and the salt. Mix
in the potatoes, then stir in the soy milk. Add about half the flour,
stirring to combine, then work in the remaining flour to form a stiff
dough. Transfer to a lightly floured board.
Lightly flour your
hands and work surface. Knead the dough well until it is smooth and
elastic, 8 to 10 minutes, using more flour as necessary so the dough
does not stick. Place in a large lightly oiled bowl and turn over once
to coat with oil. Cover with a clean kitchen towel or lightly oiled
piece of plastic wrap. Let rise in a warm place until doubled in bulk, 1
to 2 hours.
Meanwhile, lightly oil a large baking sheet and set
aside. Punch the dough down and knead lightly. Turn out onto a lightly
floured work surface, sprinkle with the chives, and knead until the
dough is elastic and the chives are well distributed, 3 to 5 minutes.
Shape the dough into one large or two small round loaves and place on
the prepared baking sheet. Flatten slightly and cover with a clean damp
towel or lightly oiled plastic wrap. Set aside in a warm place and let
rise again until doubled in bulk, about 45 minutes.
oven to 400’F. Use a sharp knife to cut an X into the top of the loaf
or loaves. Bake on the center oven rack until golden brown, 35 to 45
minutes, depending on size. Tap on the bottom of the loaf or loaves –
if they sound hollow, the bread is done. Remove from the sheet and let
cool slightly on a wire rack before slicing.
I brushed the tops with butter after taking them from the oven – a trick my mother taught me that I can never resist.
And don’t miss checking out the other Babe’s:
The Bread Baking Babes
Bake My Day – Karen
Canela and Comino – Gretchen
Cookie Baker Lynn – Lynn
Grain Doe – Gorel
I Like To Cook – Sara
Living in the
Kitchen with Puppies – Natashya
Living on bread and
water – Monique
Delights – Ilva
Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
The Sour Dough – Breadchick Mary
Seriously, now, Babes…..
Who’s up for running naked through the periwinkles?
How about the wisteria?
We could have some bubbly?