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June 2018

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Rustic Potato Loaves Part 1 Recipe

Rustic Potato Loaves Part 1 recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Rustic Potato Loaves Part 1 recipe  PDF


1 1/2 lb Russet potatoes (about 3)
4 ts Salt
1/2 c Tepid reserved potato water
(80 to 90 degrees) 1 tb Active dry yeast
2 tb E tra virgin olive oil
4 3/4 c Unbleached all purpose flour
Cornmeal or flour for baker's peel Or baking sheet Recipe by: The Washington Post October 1996 Scrub the potatoes and cut them into quarters, peel and all. Toss them into a 2 quart pot, cover with water, add 2 teaspoons of the salt, and boil until the potatoes are soft enough to be pierced easily with the point of a knife. Dip a measuring cup into the pot and draw off 1/2 cup of the potato water and reserve. Drain the potatoes in a colander and then spread them out, either in the colander or on a cooling rack over a jelly roll pan, and let them cool and air dry for 20 to 30 minutes. They must be be dry before they're mashed. When the potatoes are cool, stir the yeast into the reserved potato water (if the water is no longer warm, heat it for a few seconds in a microwave oven it should feel warm to the touch) and allow the mi ture to rest for 5 minutes it will turn creamy. Meanwhile, turn the cooled potatoes into the bowl of a mi er fitted with the paddle attachment and mash them. With the mi er on low speed, add the dissolved yeast and the olive oil and mi until the liquids are incorporated into the potatoes. Replace the paddle with the dough hook and, still mi ing on low speed, add the flour and the remaining 2 teaspoons salt. Mi on low speed for 2 to 3 minutes, then increase the speed to medium and mi for 11 minutes more.
The dough will be firm at first and soft at the finish. At the start, it will look dry, so dry you'll think you're making a pie crust. But as the dough is worked, it will be transformed. It may even look like a brioche, cleaning the sides of the bowl but pooling at the bottom. Have faith and keep beating. See Part 2.

Rustic Potato Loaves Part 1 recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
787 people have voted
Last Reviewed on 2018-06-25



Monday, Jun 25 2018 Download & Print Rustic Potato Loaves Part 1 recipe  PDF   Potato recipes RSS   New

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