Friday, February 6, 2009

Potato and Rye Vienna Twists - Part One

This must be one of Beth Hensperger's favorite recipes because she put it in both Baking Breads: Old and New Traditions and in The Bread Bible. Making this loaf involves making two types of bread at the same time.

For the potato dough, you have to cook a potato and then puree it. Here's that part of the recipe:

1 unpeeled 6 ounce russet potato, washed and cut into large chunks
1 1/2 tsp active dry yeast
7/8 cup warm milk
4 T unsalted butter at room temp
1 T sugar
1 large egg at room temp
1 1/2 tsp whole aniseed
1 1/2 tsp salt
3 1/2 - 3 3/4 cups unbleached all purpose flour or bread flour

You cut the potato up and put it in a pot. Cover the potato with water and bring the water to a boil. Reduce the heat, cover the pan, and cook the potato for 20 minutes. Drain the potato, reserving 1/4 cup potato water. Puree the potato with a food mill or an electric mixer. This was Dylan's first experience with a food mill. He thought it was just amazing.

At first it's hard to turn the handle of the food mill while the potatoes are in big chunks.

Then it gets faster and easier! He thought this was great!

He likes to look at the flour on his hands when he is chief kneader.

  • In large bowl, pour in the reserved 1/4 cup of potato water.
  • Sprinkle the yeast over the potato water and stir until smooth.
  • Add the potato puree (2/3 cup), milk, butter, sugar, egg, aniseed, salt, and 1 cup of flour.
  • Beat until smooth, about 1 minute.
  • Add 2 1/2 cups more unbleached flour and beat until smooth - about 3 minutes.
  • Knead dough either with dough hook or by hand until smooth and springy.
  • Put in greased bowl to rise.

No comments: