The Macrina Bakery in Seattle is a favorite - and this is the recipe for their most sought-after loaf. When I told the mister I was making potato bread he rolled his eyes. He then went out into the yard to begin his deforestization of the property...removing small trees and foliage and leaving the weeds. When he returned, all scratched and bleeding - as is his custom - he could smell the bread baking and when I mentioned how good it smelled he rolled his eyes yet again. Well, after he got himself bandaged and bathed he returned to the kitchen just as I was slicing the first piece...I slathered on the butter and handed it to him...and he rolled his eyes...but this time they rolled back in his head as his teeth sank into the thick, chewy crust...mmmmm...it was a glorious sight to see...the mister actually enjoying himself while eating something I made. I marked the day on my calendar - as I'll probably never see that again.
You don't peel the potatoes - which only makes the bread more rustic and tasty. The recipe calls for two medium russet potatoes - I doubled the recipe so I could take a loaf to a friend. I also used rather large russet potatoes so I had to add in some extra flour. But even not using exact measurements, this bread turned out great - I'd give it a 5 on the dang meter....'cause it's dang, dang, dang, dang, dang good!
The bread has to rise for 45 minutes - and then it rests for another 45. Finally you bake it...yep, for 45 minutes...and your kitchen will be filled with the most wonderful aroma...there is a hard part to this bread...after it comes out of the oven you MUST WAIT for at least 30 minutes before slicing...so get in the car and go for a drive - it's the only way to keep from tearing into the bread...trust me!
Macrina Bakery Rustic Potato Loaf - Adapted from the Seattle Times, Pacific Magazine, May 2009 (Originally adapted from "Macrina Bakery and Cafe Cookbook)
1 1/4 lbs. (about 2 medium) russet potatoes
1 tablespoon kosher salt, divided
1 1/2 teaspoons dried yeast
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
spray bottle of water
Scrub the potatoes and cut them into 1-inch chunks. Place potatoes and 1 teaspoon of salt in a medium saucepan and cover with water. Bring the water to a boil reduce the heat to low and simmer until the potatoes are tender when poked with a knife, about 15 minutes. Drain the potatoes and save 1/2 cup of the cooking liquid. Cool the liquid to 90 degrees, about the temperature of a warmed baby bottle. In a small mixing bowl, whisk the reserved cooled potato water with the yeast.
Pile the drained potatoes in the bowl of a stand mixer. With the paddle attachment mash the potatoes on low speed for 1 minutes. Motor in the olive oil, then the potato water and yeast mixture. Exchange the paddle attachment for the dough hook and on low speed, motor in the remaining salt and the flour on low speed, then increase speed to medium and mix for 11 minutes. When the dough is ready, a small amount pinched between two fingers will stretch to two inches before breaking. Trasnfer the dough to an oiled, medium-sized mixing bowl and cover with plastic wrap. Allow the dough to proof in a warm place until it is doubled in size, about 45 minutes.
Transfer the risen dough to a floured work surface and flatten it with your hands into a rectangle. Starting with a short end, roll the dough away from you to form a tight log. Just before the log is sealed, stop rollling and dust the last inch of dough with flour. (This will create a seam that will open slightly while the loaf bakes.) Wrap the dough, seam-side-down in a well-floured dish towel and let it proof at room temperature for 45 minutes.
While the loaf is proofing, place a baking stone on the center rack of the oven and preheat the oven to 400 degrees. Carefully unwrap the risen loaf and plant it, seam-side-up in the center of the baking stone and heavily mist the oven with a spray bottle. After 5 minutes, mist the oven again, then continue baking until the loaf is well-browned and sounds hollow when tapped on the bottom, a total of 45 minutes. Cool on a wire rack for 30 minutes before slicing.
"Happiness is good health and a bad memory." ~ Ingrid Bergman
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One year ago today: Sumptuous Southwestern Brisket
