Well, whaddya know, kitchen wishes really can come true. Where once there was a mixing bowl and a wooden spoon, there is now, in my kitchen, a shiny new stand mixer. It’s all thanks to some more than generous wand-waving by the Fairy Hobmother.
Er, the Fairy Who?
‘Tis well you might ask.
The Fairy Hobmother has been winging her way around cyberspace of late, granting wishes to bloggers on behalf of the folks at Appliances Online. A few weeks back, I left a comment for her regarding my mixerless state over on Smörgåsblog. Lo and behold, just a little while later, my wish was granted, and then some.
Better again, though, is that it could be you next. Leave a comment on this post describing your kitchen wish and she just might visit you too.
As for the wished-for mixer, it seemed only right and proper to put it straight to work.
Potato Tomato Bread
Figuring that I could get my new machine to handle what was previously manual kneading, I decided to get mixer operations underway with some yeasty bread.
The recipe below is really just an adaptation of this one for potato bread, with freshly puréed tomatoes added instead of milk, along with a good handful of grated parmesan and some fennel seeds. Use for sandwiches or have some lightly toasted and buttered.
- 450g strong white bread flour
- 1.5 tsp fine-grained salt
- 1x7g sachet fast action / easy blend yeast
- 120g cooked potato, mashed finely using a ricer or sieve, and preferably used while still warm
- 50g finely grated parmesan
- 1 tsp lightly crushed fennel seeds
- 150g tomatoes, skinned and puréed
- 140ml warm water
You’ll also need:
- A loaf tin, approx 2.5 to 3 pint capacity
- Combine the flour, salt and yeast in a large, warm mixing bowl.
- Add the still-warm cooked, sieved potato to the flour and, using your hands, rub the potatoes into the flour (in the same way you would rub in fat), so that they are thoroughly mixed. Stir in the grated parmesan and fennel seeds.
- Mix together the puréed tomatoes and warm water. Make a well in the centre of the flour and pour in the water and tomato mixture. Mix to form a soft dough with your hands. If it feels too wet and sticky, sprinkle with some more flour.
- Knead the dough on a floured surface for about 10 minutes or until smooth and elastic, or go ahead and knead using your mixer and dough hook for about 5 minutes.
- Now place the dough into a warmed and greased loaf tin. Cover with a damp cloth and leave to rise until about doubled in bulk (this will take longer than for ordinary yeast bread, anything up to 2 hours). The use of a damp cloth is important, as this dough tends to form a skin, which can inhibit rising when put in the oven and makes for a tougher crust.
- When ready to bake, preheat your oven to 220C, then bake the loaf for about 35-45 minutes. The bread should make a hollow sound when tapped. Don’t let the crust get too browned or hard.
- You can leave the parmesan out if you like, and leave out the fennel, or substitute with other herbs of your choosing. You can also shape the bread into around 8 individual bread rolls instead of a single loaf, in which case, they’ll only need about 15-20 mins baking time.
- One loaf of potato tomato bread