warm bread

My sister put me on to a new bread recipe. It is one of Annabel Langbein's, and has mashed potato in it.... Yes. I hear you. "What a hassle" you're thinking... but NO, it is soooo worth it, even more so if you have left over mash in the fridge just asking to be transformed into a new meal!

This recipe is so quick and easy, great to make the night before and let rise overnight to bake for morning tea/lunch the next day.

Crusty Flat Bread (Annabel Langbein - The Free Range Cook)

 

Ingredients

Crusty flat bread dough

1 1/2 cups warm (not hot) water

1 1/2 tsp dry yeast granules

1 packed cup cooked mashed potato

1/4 cup extra virgin olive oil (I use The Village Press which is divine)

4 1/2 cups high-grade flour, plus extra for kneading

2 tsp salt

Topping

1-2 tbsp extra virgin olive oil

2 tbsp fresh rosemary leaves

1/2 tsp sea salt

*This recipe makes 2 large loaves.

Directions

Place warm water in a large mixing bowl. Sprinkle yeast over the water and allow to stand for 2 minutes. Mix in the mashed potato and the 1/4 cup of olive oil. Stir in the flour and salt and mix until the dough just starts to come away from the sides of the bowl.  

Turn the dough on to a lightly floured board and using lightly oiled hands knead about 30 times. (*Note it is a quite a wet dough so don't be tempted to add more flour. I was totally frustrated with the 'wetness', and inability to really knead the dough, but so glad I persevered). Place the dough into a lightly oiled bowl. Cover with muslin/tea towel or gladwrap and leave to rise in a warm place for 3-4 hours until it has doubled in bulk. You can also leave it in the fridge, covered to rise slowly over night.

When you're ready to cook your bread, place a baking stone on the centre shelf of the oven and preheat to 220C. Turn the risen dough on to a lightly floured board, divide in half and shape each half into a ball. Roughly flatten one ball on to a tray lined with baking paper, pressing the dough out an oval shape about 25 x 20cm.  Use your fingertips to press dimples in to the top of the loaf, then drizzle with the olive oil and sprinkle with the rosemary and sea salt.

Slide the baking paper with the dough on it off the tray and on to the preheated baking stone. Bake for about 25 minutes until golden.  When cooked the bread will sound hollow when you tap it. Remove from the oven and allow to cool on the baking stone for a few minutes and then transfer to a rack to cool. 

Repeat with the other ball of dough. If you want to save the second ball of dough to use later, place it in a lightly oiled bowl, cover with a clean cloth and place in the fridge for up to 48 hours. It also freezes well. Just thaw fully before pressing out and baking.

This bread is divine spread with another firm favourite - Anathoth Farmstyle Pickle!