Tuesday, October 28, 2008

Potato Cornmeal OO Bread

Potato imparts a soft crumb, an earthy taste and adds shelf-life to bread while cornmeal (polenta) adds colour and a crisp crust. I was in the mood for a bread to serve with my meatloaf (Spicy and Chilli) and I thought this might be the perfect compliment.

Potato Cornmeal OO Bread

3 cups 'OO' all-purpose unbleached flour
½ cup mashed potatoes (skins included)
½ cup of cornmeal (polenta)
2 cups warm water
2 teaspoons instant yeast
3 teaspoons salt

Preheat oven to 270C (520F) with a baking stone.
Combine all ingredients in a large bowl and roughly mix to form a dough.
Let rest in refrigerator for one hour.
Turn out on counter and knead for 3-5 minutes.
Return to bowl and to the refrigerator for one hour.
Turn out to counter and shape into two loaves, place into pans.
Let rise until doubled in size, about one hour.
Bake for 15 minutes.
Reduced temperature to 220C (450F) for 35 minutes, until loaves sound hollow when knocked.

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