Wednesday, March 4, 2009

BUTTERMILK POTATO BREAD

Since I bake bread on a weekly basis, I always try to make a different loaf each time and test new recipes in order to expand my culinary knowledge and give our tastebuds some change, otherwise life would be plain boring as well as just too repetitive...

As I was craving bread which would have a nice light and smooth toast texture and considering the fact that my aim is to try as many recipes fom Beth Hensperger's "The Bread Bible" as possible, I decided that we were going to have "Buttermilk Potato Bread".

I'm convinced this you will love this recipe as it is def
initely a winner! This loaf has everything to please you.

Since potato thrives on yeast, this chemical reaction results in a part
icularly fluffy and subtly sweet-flavored bread and it is without forgetting the buttermilk adds a glorious hint of tanginess and brings added softness to this glorious baked treat!

This fantastic all-purpose, flavorful and no-
fuss bread will get you addicted within a matter of seconds! It is impossible not to get conquered by it's refined flavor and delicate texture...

This post is submitted to Yeastspotting.

~ Buttermilk Potato Bread ~
Recipe by Beth Hensperger and taken from "The Bread Bible" and slightly adapted by Rosa @ Rosa's Yummy Yums 2009.

Makes two 23x13cm (9x5 inches) loaves.

Ingredients:
1 Large (370g) Russet potato
2 Tbs (two 7g packages) Dry yeast
2 Tbs Castor sugar
1 Cup (240g/ml) Cold buttermilk
2 Tbs (30g) Unsalted butter
1 Tbs Sea salt
6 to 7 Cups (765g to 893g) Unbleached all-purpose flour or bread flour Extra flour, for dusting
Ingredients for the "Egg Glaze":
1 Egg
1 Tbs Milk

Poppy seeds

Method:
1. Peel the potato and cut it into large pieces. Place the pieces in a saucepan, cover with water, bring to a boil, and cook until soft.
2. Drain, reserving the liquid, and add water if necessary to make 1 cup.
3. Mash the potato and set aside.
4. Warm or cool the potato water to 40.5°-46° C (105° C to 115° C). Pour the warm water in a small bowl. Sprinkle the yeast and a pinch of sugar over the surface of the potato water. Stir to combine and let stand at room temperature until foamy, about 10 minutes.
5. In a saucepan, warm the buttermilk and butter until the butter melts. Stir in the remaining sugar, salt and mashed potato.
6. In a large bowl, using a whisk, combine the yeast and potato mixture with 2 cups flour.
7. Beat hard until smooth, about 3 minutes.
8. Add the flour 1/2 cup at a time, with a wooden spoon until a soft until a soft dough is formed.
9. Turn the dough onto a lightly floured work surface and knead about 5-10 minutes, dusting with flour only 1 tbs at a time as needed to produce a smooth and springy dough.

10. Place the dough in a greased deep bowl and turn once to grease the top and cover with plastic wrap.
11. Let rise at room temperature until doubled in a bulk, about 1 hour.
12. Turn the dough out onto a lightly floured surface. Grease two 23x13cm (9-by-5-inch) pans. Divide the dough into 2 equal portions.
13. Shape each portion into a rectangle and roll up into loaves.
14. Place each loaf seam side down into the loaf pans. Cover loosely with palstic wrap and let rise about 30-40 minutes.
15. Dust with flour or brush with egg glaze and sprinkle with poppy seeds.
16. Twenty minutes before baking, preheat the oven to 190° C (375° C).
17. Place the rack in the center of the oven and bake for 45 minutes or until loaves are deep brown, have a crisp cust, and sound hollow when tapped with your finger.
18. Transfer the loaves immediately to a cooling rack.

Remarks:
If the potatoes are lumpy, beat the buttermilk/butter mixture until smooth, otherwise there will be lumps in the bread.
Do not let the dough get too dry by adding too much flour.
Do not worry if the dough needs up to 2 hours to double in size.
Cool completely before slicing.

Serving suggestions:
This bread is delicious with almost anything (cheese, jam, pâté, etc…) and can be enjoyed at any time of the day.
I really recommend you to try making toasted sandwiches or sandwiches (BLT, reuben, omelet, etc...) with it. Fabulous!

To see two other Beth Hensperger recipes, click here and there.

*****************

~ Pain A la Pomme De Terre Et Au Babeurre ~
Recette de Beth Hensperger et tirée de son livre "The Bread Bible".

Pour deux pains rectangulaires de 23x13cm.

Ingrédients:
1 Grosse (370g) Pomme de terre farineuse
2 CS (2 sachets de 7g chacuns) de Levure sèche
2 CS de Sucre cristallisé
1 Tasse (240g/ml) de Babeurre froid
2 CS (30g) de Beurre non-salé
1 CS de Sel de mer
6 à 7 Tasses (765g to 893g) de Farine fleur/blanche Farine, pour saupoudrer
Ingrédients pour le "Glaçage":
1 Oeuf
1CS de Lait

Graines de pavot

Méthode:
1. Peler la pomme de terre et la couper en gros cubes. Mettre les cubes dans une casserole et recouvrir ave de l'eau, puis porter à ébullition et cuire jusqu'à ce qu'ils soient tendres.
2. Egoutter, réserver le liquide et ajouter un peu d'eau afin d'obtenir une tasse (240ml) de liquide.
3. Ecraser la pomme de terre et réserver.
4. Chauffer ou faire reffroidir l'eau de pomme de terre afin qu'elle atteigne 40.5°-46° C. Verser cette eau dans un petit bol et, saupoudrer avec la levure et une pincée de sucre. Mélanger et laisser reposer à température ambiante, jusqu'à ce que le mélange devienne mousseux, pendant environ 10 minutes.
5. Dans une casserole, faire chauffer le babeurre et le beurre jusqu'à ce que ce dernier ait fondu. Ajouter le sucre restant, le sel et la pomme de terre. Bien mélanger.
6. Dans un grand bol, mélanger à l'aide d'un fouet le mélange levure/eau/sucre avec le mélange à la pomme de terre et 2 tasses de farine.
7. Bien battre pendant 3 minutes, jusqu'à obtention d'une pâte homogène.
8. Ajouter 1/2 tasse de farine à la fois et mélanger avec une cuillère en bois jusqu'à ce qu'une boule de pâte se forme.
9. Sur un plan de travail fariné, pétrir pendant 5-10 minutes, en ajoutant 1 Cs de farine à la fois (si nécessaire), jusqu'à ce que la pâte soit souple et élastique.
10. Mettre la pâte dans un grand bol légèrement huilé/beurré et faites tourner la pâte dans le bol afin de bien l'enduire d'huile/de beurre. Couvrir avec du film alimentaire.
11. Laisser lever, à température ambiante, jusqu'à ce que la pâte ait doublé de volume, pendant 1 heure.

12. Dégonfler la pâte et la mettre sur une surface farinée. Graisser/beurrer deux moules de 23x13cm et diviser la pâte en deux parts égales.
13. Former chaque portion en un rectangle et rouler la pâte afin d'obtenir un pain.
14. Mettre chaque pain dans leur moule (couture vers le bas). Couvrir avec un film plastique et laisser lever pendant environ 30-40 minutes.
15. Badigeonner les pains avec le glaçage à l'oeuf et saupoudrer avec les graines.
16. Vingt minutes avant d'enfourner le pain, préchauffer le four à 190° C (375° C).
17. Cuire pendant 45 minutes au centre du four, jusqu'à ce qu'ils soient dorés et sonnent creux.
16. Mettre les pains à reffroidir sur une grille.


Remarques:
Si les pommes de terres ne sont pas bien écrasées (de mannière homogène), alors bien battre le mélange babeurre/beurre/pomme de terre jusqu'à ce qu'aucun morceau ne reste car autrement, la mie du pain contiendra des morceau.
N'ajoutez pas trop de farine lorsque vous pétrissez car la pâte deviendrait trop sèche.
N'ayez pas peur si la pâte a besoin de 2 heure pour lever.
Ne tranchez pas le pain avant qu'il ait complètement reffroidi.

Idées de présentation:
Ce pain est délicieux avec presque n'importe quoi (fromages, pâtés, confitures...) et peut être mangé à toute heure de la journée.
Essayez de faire des sandwiches toastés ou des sandwich traditionels (fromage, omelette, rosbeef, etc...) avec ce pain. C'est fabuleux!

Pour voir 2 autres recettes de Beth Hensperger, cliquer ici et .

117 comments:

  1. Ton pain est superbe et très original avec la pomme de terre ! :o)

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  2. Wow the bread looks so good, i have never made bread with potato.

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  3. Très belles photos d'un pain vraiment très original ! A essayer absolument !

    Bises,

    Miette

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  4. très joli ton pain j'en prendrai bien une tanche ou deux !!! bise sandra

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  5. Looks sensational. Almost like from a professional bakery!

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  6. Ton pain est magnifique, a tester ! gros bisous

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  7. il est bien beau avec son habit de pavot

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  8. Il est magnifique avec cette mie au goût de pomme de terre et et à la texture certainement moelleuse.

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  9. Congrats, I just gave you an award!!! the Kreativ Blogger award!! Why??? Check out my latest pots on my foodblog!!!

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  10. The texture looks really good! I want a slice with butter now!

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  11. bien original et les photos sont comme touours magnifiques !

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  12. Ton pain a l'air exquis et il est bien dodu!!

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  13. Il est superbe ! Une belle invitation !
    Bises

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  14. il est superbe! !biises micky

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  15. Rosa totally craving this winner bread looks phenomenal...definitely a fluffy - taste for my breakfast!

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  16. I love the addition of the potato to the bread. It makes for a delicious and flavourful treat:D

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  17. Oh my! That sounds wonderful. I could just taste it with loads of butter. mmmmmm

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  18. This looks so airy and light Rosa! Delightful!

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  19. Lovely looking bread Rosa :) I loved the idea of using buttermilk for additional flavor.

    I am sure that you'll have to bake bread on a weekly basis. Those loaves look so good that they'd be eaten in a matter of minutes :) I can never get that lovely golden color on my breads though, even with egg wash. Let me try adding milk this time like you have done.

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  20. What a beautiful bread! I love potato bread!

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  21. Splendide comme d'habitude, encore un que j'ai envie d'essayer.

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  22. Babeurre, pomme de terre et pavot, voilà un trio parfaitement allemand!

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  23. Rosa, I adore poppy seeds on bread!

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  24. I don't think I've ever seen a loaf as perfect as that one... wow! Rosa, I'm sure you were the daughter of a mighty baker in a previous life! LOL ...or why not, the mighty baker himself! LOL

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  25. Hi Rosa, now this is one perfect looking loaf and I just love the poppy seeds on the top!

    Please pass by my blog and collect some awards ;o)

    Rosie x

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  26. Un bien joli pain, très savoureux j'imagine ! Tes photos sont magnifiques !

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  27. il a l'air supermoelleux ce pain, la pomme de terre réagit bien avec la levure????tu me donnes des envies d'expérimenter.....

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  28. This potato bread looks scrumptious and I love the poppy seeds sprinkled on top!

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  29. Potato bread has such a great texture. My fave hot dog buns at the store are potato ones. ;)

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  30. I love potato dough bread and your loaf turned out wonderful looking ... so uniform! Not like my lopsided loaves.

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  31. Gorgeous looking loaf Rosa! Addition of poppy seeds make this potato bread even more delicious.
    Xoxo,
    elra

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  32. Beautiful job, Rosa! I've bookmarked this page so I can make this loaf in the future! Thanks!

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  33. Rosa, I would fight you for that loaf of bread!

    Thankfully, I have all ingredients on hand :). And I love bread baking. So guess what I'll be making this week?

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  34. Il est vraiment magnifique et très original avec la pommme de terre, mais j'ai honte de l'avouer mais je ne connais pas le babeurre!

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  35. A AND N: Yes, I bake bread on a weekly basis and freeze the loaves... Generally, they get gobbled in a matter of minutes ;-P! I hope you'll be able to achieve that golden color with this glaze...

    VIBI: Wow, thanks ever so much for the flattering comment! Yes, maybe that was my job in a past life ;-P... Who knows?

    MAMAPASTA: Oui, la pomme de terre se fait "manger" par la levure ;-P...

    CICERO SINGS: There are easy shaping tricks to learn... In that way, your loaf looks perfect! Anyway, I'm sure your breads taste good!

    WANDERING COYOTE: I jope you'll like it!

    MARYSOL: You wouldn't have to ;-P! I'd graciously offer you one!!! Have fun then! I hope you'll like this recipe...

    CORINNE: Le babeurre est obtenu en faisant du beurre. c'est le jus qui reste une fois que le beurre est formé...

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  36. Oh wow, that looks so amazing. We love potato bread, but never made our own!

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  37. Superbe ! Ce pain est drôlement bien réussi !
    Bravo !
    Bien à toi
    verO

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  38. Il a l'air terriblement gourmand...et super léger...

    bisous

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  39. Your bread looks beautiful. I'm envious - I tried to make a soy bread this wknd. and it was a train wreck. You did a great job.
    Michelle
    http://oneordinaryday.wordpress.com/

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  40. The poppy seeds look so great on this perfect bread loaf. It's literally perfect!

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  41. J'adore le pain à la pomme de terre, même quand il y a des petits morceaux dedans. Le tien est superbe.

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  42. Yum, this looks fluffy and delicious...I will have to try this bread! I've never made potato bread before but this one looks fantastic.

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  43. what a gorgeous loaf of bread, I would love a piece toasted with butter and jam please! It's so dramatic with the black poppy seeds.

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  44. Wow, your potato bread is so gorgeous! I have been baking bread more frequently again and gotta try your bread one day soon! I love poppy seeds too!

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  45. tu trouves du buttermilk en Suisse? Veinarde :-)

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  46. Oh Rosa, I am really fighting hard not to be tempted to make that bread. It is perfection!

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  47. This bread is a piece of art! It is so pretty - I wish I had a slice!

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  48. Mais ce pain est parfait. Il est tellement beau.

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  49. what a great looking bread!!! :)

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  50. tres original je trouve, ça change! bisous

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  51. It's absolutely perfect. Pity there's no buttermilk in Greece.

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  52. wow! look at that beautifully risen loaf! I too make homemade bread every other week, if not every week.

    I love making bread!

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  53. I adore buttermilk bread and potato bread, but I will have to try the combination! I love the poppy seeds on the top too. Beautiful!

    Au revoir et merci Rosa!

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  54. The bread looks totally beautiful!

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  55. Bonjour,
    photos superbes, recettes succulentes. Tout contribue à attiser nos papilles. Merci pour cette pause gourmande. Bonne journée.

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  56. Bonjour ROsa,

    Je crois que ton pain serait parfait pour faire des croques monsieur pour un petit lunch...
    Bonne journée!

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  57. Buttermilk and potato combo in bread wow.....Love the poppy seed topping....Yum.

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  58. Ce pain a l'air incroyablement délicieux! Quelle mine super et avec la pomme de terre c'est très original!

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  59. je me suis achetée un livre de recettes spéciales machine à pain...je joue à la boulange ce weekend!

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  60. très original , je ne connaissais pas du tout cette recette !

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  61. tu es la reine de boulange
    ce pain a l'air très bon et sa mie est parfaite
    bises

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  62. What a beautiful loaf of bread! Love the poppy seeds.

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  63. Il est superbe! à tester absolument! Merci

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  64. il est maghifiqueeeeeeeeeee

    bises

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  65. Wow that looks really good! I have just started to embrace baking and this post inspires me to give bread a try. Thanks for sharing and thanks for stopping by my blog! :)

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  66. Une découverte, cet ajout de pomme de terre à la pâte. Je mange rarement du pain blanc, mais là il me fait très envie.

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  67. What a perfect loaf of bread, it looks fantastic! I know I would love this bread because it is made with potato and poppyseeds! It's really gorgeous!

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  68. This is interesting, in Indonesia we have potato donut but no potato bread :)

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  69. That's a seriously gorgeous loaf!

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  70. This looks great Rosa! I'm saving this for my next attempt. Thanks!

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  71. What a perfect looking loaf of bread

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  72. Ton pain est d'une grande originalité et superbement bien gonflé !!!
    Bisous, Doria

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  73. What a gorgeous golden brown color. I love Beth Hensperger's recipes- they are so well written and almost always turn out great!

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  74. What a lofty, lovely loaf Rosa! Thanks so much for participating in YeastSpotting.

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  75. Ton pain est sublime et pas commun Rosa, les superlatifs me manquent.
    Bravo
    Bises et bon week-end

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  76. Nothing can beat home made bread, this is another recipe for my to bake list which is ever growing. Thanks Rosa.

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  77. Rosa, I love this recipe.... have been looking for it for years now... last time I tried this bread it was in the Caribbean 10 years ago!
    I will be trying it out veryyyyy soon.
    Enjoy your weekend, Margot

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  78. A new loaf every week? Oh, I want to come for a visit. A long visit. ;)

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  79. SUSAN: Do come and say hello if you pass by ;-P! I'll be waiting wish a warm loaf of bread...

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  80. Oh,boy you bake a new loaf of bread every week? I wanna live with you.

    I could easily live on just fresh bread and water.
    ~ingrid

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  81. You know what? I am adapting your recipe to my bread machine...

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  82. Je n'ai pas encore essayé ce genre de pain. Cela ne saurait tarder car ton pain est bien beau.
    Bon wk à toi

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  83. Il est vraiment superbe ce pain!!

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  84. Hi Rosa
    I love the addition of the potato to the bread.
    It looks great and tremendously soft.
    Very good x

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  85. Superbe, je prendrai bien quelques tranches pour mon petit déjeuné, avec une bonne confiture maison... pêche de vigne... c'est celle du moment !
    Bises

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  86. il est très beau ce pain, la mie est superbe

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  87. You always make the most beautiful breads Rosa!

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  88. What gorgeous loaves!!!! I adore potato bread! Nothing compares to a moist sandwich bread, you know?

    As always, I love your photography!

    Blessings!
    Lacy

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  89. I'm #94! Quite a popular post :) These loaves are absolutely perfect. I love the texture of potato bread.

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  90. That bread looks amazing!! I made a potato bread once a while ago and I like the sound using buttermilk in it!

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  91. That looks beautifully tender crumbed and I love the golden brown top dotted with poppyseeds :)

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  92. Your bread looks perfect! I've never had this before.

    Paz

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  93. Superbe et tellement appetissant en plus les photos sont vraiment sublime, pourraije savoir quel appareil tu as car il faut que j'en change ...?

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  94. MAMANCALINE: Merci beaucoup! J'utilise un réflex Nikon D40 avec un objectif 18-55mm (vendu avec)...

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  95. Alors ce magnifique pain avec le comté de Papilles, sous le soleil de ce beau dimanche, mais c'est carrément le paradis !!

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  96. Tu es vraiment une experte ! Ce pain est magnifique !
    Bises
    Hélène

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  97. Je veux du buttermiiiiiilk !!!!!!!!!!!!!

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  98. You are so brilliant at baking bread Rosa I absolutley love this loaf!

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  99. Un superbe pain, qui donne envie vraiment.

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  100. Il est vraiment parfait ce pain !!
    Comme j'avais déjà testé une brioche à base de pomme de terre, je peux dire que c'est hyper bon !!

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  101. très sympa cette idée de pain !! et très appétissante.

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  102. Did you know that I've been eyeing the pictures of your bread over the last few days. It looks so good that I have to keep coming back to drool at it.

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  103. très appétissant ce pain !!

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  104. Beautiful, beautiful bread. I wish I had a slice right now!

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  105. i wish i can find time to bake bread weekly!

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  106. Oh Rosa, I am in love. Your bread looks so good. I wish I had a fraction of your bread making talent. I am going to try this...hopefully I'll come close to your perfection.

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  107. There is no better bread recipe than this one. I love it. Thanks for the wonderful blog.Melissa

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  108. MELISSA: Thanks for passing by and for the kind comment :-D!

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