POTATO BREAD IN EGG CARTON OR FLOWER POTS
Ek het gister broodjies gemaak by die braaivleis. Dis hemels lekker, amper soos beskuit, so sag is dit. Dit het mash in: Potato bread in egg carton (or Flowerpot bread). Amounts below makes 12 egg sized breads plus 2 ramekins. Double with ease for bigger. Do not be tempted to use egg carton without baking paper, dit sit vas soos klits aan ‘n wolkombers. (ons werk met kos anders het ek ‘n ander analogie gebruik!)
250g strong white flour
5g fine-grained salt
100g cooked potato, chopped
3 cloves garlic (roasted)
2 sprigs rosemary, finely chopped
5g fresh yeast
130g lukewarm water (130ml)
10g olive oil
handful of ice cubes
For flowerpot bread you will need flowerpots – the clay type, around 15cm diameter is perfect, if you don’t have those, use a baking tin, shape as bread rolls or use an empty egg carton.
Whisk together the flour and salt in a large bowl and mix in the potato, garlic and rosemary. Sprinkle yeast into the water so that it dissolves. Make a well in the centre of the flour and add the yeasted water to the flour and pour in the olive oil. Bring together as a dough using your hands or a spatula. Dough is sticky.
Turn the dough onto a clean surface and knead for 10 minutes (or more) until you can see the windowpane effect (where a small piece of dough is held up and pinched out until parts of it are thin enough to see light shining through without the dough tearing). Initially this dough may feel a little firm but as you work the potato into the dough, it will get wetter. If it still feels a little tight, incorporate a little extra water.
Place the dough into an oiled bowl, cover with a damp tea-towel and leave to prove for around 60 minutes or until doubled in size.
Take the dough out and knock it back, then allow it to rest for about 5 minutes. Shape as desired or place into two seasoned, greased and lined clay flowerpots. Cover with a damp cloth and leave to prove again for around 60 minutes or until doubled in size. (30 minutes for muffin or egg container size).
Preheat your oven to 220C. Place a roasting tray in the base of the oven. When ready to bake, place in the oven and add the ice cubes to the roasting tray to release a blast of steam. Bake for 10 minutes, then turn the oven down to 200C and bake for a further 15-20 minutes until golden and each base makes a hollow sound when tapped. (Adjust for egg carton – see below)
If using egg carton, spray that sucker GOOD with cooking spray oil and use little rounds of baking paper, as well as strips around the sides (think muffin pan). Or just use a regular muffin pan. Bake only 20-30 minutes, depending on your size. Do not be tempted to use egg carton without baking paper, dit sit vas soos klits aan ‘n wolkombers. (ons werk met kos anders het ek ‘n ander analogie gebruik!)
Omit the garlic & rosemary for a more versatile bread, or add other herbs – thyme or chives, along with a little parmesan
Photo: Kiti De Jager