The first time I tried this recipe, I failed terribly. The yeast did not react with the sugar syrup at all and the dough refused to rise. I had to throw all the dough into the bin which made me feel so so horrible for wasting all the ingredients that are so precious.
It took me a while to get over this failure. I had to think hard about why it went wrong and where. Finally, I decided to try again. This time round, I took care to mash the potatoes really well and get the yeast to start reacting in the water mixture. Once these two started to look right, I knew the rest of the bread is on its way.
The smell of yeast – you can always trust your sense of smell to know when it is starting to resopnd to you!
- Floury potato (yukon, russet): 500g, peeled
- Active dry yeast: 7g (1 tbsp)
- Sugar: 1 tsp
- Lukewarm water: 60ml + 250ml
- Plain flour: 4.5 cups
- Salt: 1 tsp
- Milk powder: 2 tbsp
- Chive: 1/2 cup, chopped
- Egg white mixture: 1 egg white + 2 tsp cold water
- Almond slices: 1/2 cup
- Steam potatoes for 15min. Mash and keep warm.
- Combine yeast with sugar and 60ml water. Leave to proof for 10min.
- Sift 3.5 cups of plain flour, salt and milk powder into a mixing bowl.
- Mix in chives and mashed potatoes using a fork.
- Mix in yeast mixture, remaining 250ml water and remaining 1 cup of plain flour.
- Knead to form into a dough. Turn out onto a floured surface. Knead for another 5min.
- Place in greased bowl. Grease top of dough. Cover and leave to rise for 1hr.
- Use your hand to punch into the dough to release the air in it. Knead into 12 balls. Place in a round baking tray on a greased baking paper. Leave to proof for another 45min.
- Preheat oven at 210 degrees Celsius. Brush top of dough balls with egg white mixture.
- Sprinkle with almond slices. Bake 15min till golden brown and well-risen.
1 big loaf of 12 balls