Note to Self:

Friday, February 4, 2011

Whole Wheat Potato Bread with Cheddar and Caramelized Onion

This is a pretty straight-forward recipe and a variation on some I've posted previously. Potato and cheddar are classic combination but when you add caramelized onion it gives the bread a truly savory flavor...almost a meal by itself. I made this last week as an accompaniment to black bean-jalapeno hummus (click here for a recipe and directions). The recipe included below is from a previous post and is nearly the same one I used for this bread. The main differences are that in this bread I used water in place of the beer (though the beer would be delicious as well), I included 66% unbleached bread flour (in place of 100% whole wheat flour) to give it a lighter consistency, and I also added caramelized onion (and when you do this make sure that the onion is cooled before adding it to the raw dough). It is far less complicated than it may seem...it is really easy to make and equally as delicious.



Whole Wheat Potato Bread with Beer and Cheddar
Makes two loaves
2 cups cooked and mashed potatoes, room temperature
1 cup whole wheat flour
1/2 cup beer, room temperature
2 teaspoons instant yeast
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4 cups whole wheat flour
1 cup beer, room temperature
3/4 cup milk, room temperature
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2 eggs
1/4 cup honey
1/4 cup olive oil
3 teaspoons instant yeast
2 teaspoons kosher salt
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2 cups shredded cheddar cheese (about 6 ounces)

Place two bowls side-by-side. In one bowl combine the mashed potato, 1 cup of flour, ½ cup of beer, and two teaspoons of yeast; mix just until combined and cover with plastic wrap. In the second bowl combine the 4 cups of whole wheat flour, 1 cup of beer, 3/4 cup milk; mix just until combined and cover with plastic wrap. Allow the bowls to rest for 20-30 minutes.

Combine the contents of bowls in the bowl of an upright mixer that is fitted with a dough hook. Also add the eggs, honey, olive oil, 3 teaspoons of yeast, and two teaspoons of kosher salt (try not to let the yeast and salt come into direct contact). Run the mixer first on low speed, until it gathers the ingredients together, then on medium speed; knead the dough for about 6 minutes. Add the cheese and knead the dough for another 1 or 2 minutes. Transfer the dough to a lightly oiled bowl or rising bucket, cover it and allow the dough to ferment for 60 – 90 minutes. Then gently press the dough down and allow it to ferment another 30 minutes.

Divide the dough into two pieces, shape it into loaves, and place it in lightly oiled loaf pans. Preheat an oven to 425F and allow the dough to ferment and rise for about 45 – 60 minutes. Bake the dough for about 30 minutes. When it is initially placed in the oven spritz the oven with a little water, lacking a sprayer toss a few ice cubes on the oven floor to create steam. Rotate the loaves after 15 minutes and spray the oven again. The bread is done when it is golden brown and sounds hollow when tapped with a finger. Remove it from the oven and their pans and transfer it to a wire cooling rack or clean towel which has been folded to double thickness. Allow the bread to cool 15 minutes before slicing.
 

2 comments:

Martha Levie said...

I really love your blog. I don't drink, therefore I never cook with beer or alcohol. Could you give me a substitute for the beer in this recipe?

Thank you.

Joe said...

Martha, You can replace the beer with most any liquid...water would be fine, so would milk. Thanks for visiting and commenting.