Eating out of the Box {Crusty Potato and Goat Cheese Bread}

July 19, 2011

I know not everyone likes to bake bread, but I haven’t posted a new bread recipe for awhile and am absolutely in love with this one. This bread is crusty on the outside and soft and light on the inside. It is my favorite soup bread recipe but is just as wonderful by itself with some yummy cheese. You can also make it into rolls to serve with dinner or to be used for sandwiches. And since it freezes well, it is nice in roll form to pull just a couple out at a time to go with dinner. I started playing around with potato bread recipes last winter trying to find a good way to use up potatoes and think this is one of the best bread recipes I’ve put together. I served it to some friends along side a grilled pork tenderloin and some roasted cabbage a couple weeks ago explaining that I wanted to figure out how to “use my potatoes” and our friend said something like, “It’s not just that they have been used up, it’s amazing because they’ve been turned into something wholly other and delicious.” I love that. What is also wonderful about this is that you can boil and mash the potatoes now if they are beginning to go bad, and then freeze the potato mash in 1 or 2 cup serving sizes to be turned into bread later. Then all you have to do is pull the potatoes out and make the bread. So, for all of you bread lovers or those of you overwhelmed by the weekly arrival of potatoes in your CSA box, here is a delicious new recipe to try…

Goat Cheese Potato Bread

Ingredients:

1 cup potatoes boiled and mashed

1/4 cup goat cheese

1 cup warm water

14 g (2 packets) yeast

1/3 cup milk

1 TBSP sugar

1 tsp salt

3-4 cups flour (as with all bread, start with 2 cups and add from there until you get the right consistency)

Directions:

1. In a medium bowl mash the potatoes with the goat cheese and milk until well blended (this works best if the potatoes are slightly warm).

2. In another large bowl, proof the yeast by whisking the sugar, yeast and warm water together. Let stand until frothy (about 10 minutes)

3. Add about 2 cups of flour, salt and all of the potato mixture to the proofed yeast.

4. Begin to knead gradually adding more flour as needed. Knead until the dough is smooth and elastic, about 10-15 minutes.

5. Cover with a damp towel and leave to rise in a lightly oiled bowl for about an hour or until it had doubled in size.

6. Preheat the oven to 425.

7. Punch down the dough and knead for about 2-3 minutes.

8. Shape into a loaf (or for dinner rolls, see below) by patting out a “rectangular” shape then folding it over itself lengthwise and patting down again. Repeat 2-3 times and then roll the rectangle up lengthwise and shape into a baguette shaped loaf. Place on a cookie sheet.

9. Roll two kitchen towels and place on either side of the loaf to help keep its shape while proofing. With scissors or a sharp knife cut 3-4 X marks into the top of the loaf. Cover with a damp towel and leave to proof for 20-30 minutes.

10. Bake for 10 minutes at 425 and then lower oven temperature to 375 and bake for an additional 20-25 minutes or until the loaf is golden brown and the base sounds hollow when tapped with your finger tips. Cool on a wire rack.

**This bread can also be made into dinner rolls and can easily be doubled for two loaves or double the rolls for a big dinner party. You can also freeze the rolls for later (this bread freezes and reheats well just be sure to reheat in a 400 degree oven to get the nice crunch on the outside).**

FOR ROLLS: After step 7, divide dough into equal sized pieces (about 12) and roll into balls. Place balls side by side on a cookie sheet. Using a sharp knife or scissors, cut 1 X into the tops of each roll. Cover with a damp cloth and allow to proof for 20-30 minutes at this point it is fine if the rolls are touching. Bake for 10 minutes at 425 then lower heat and bake an additional 15 minutes or until rolls are golden brown and sound hollow when the base is tapped. Cool on a wire rack.**