Made in the traditional way, with freshly mashed potato, this soft, light bread has a lovely rich flavour and moist texture. It’s very good thinly sliced and used for delicate sandwiches, or toasted and spread lightly with honey. The potato greatly improves the keeping qualities of the loaf.
selenium * B1, B6, calcium
To make griddled onion and rosemary potato bread, knead 1 tsp chopped fresh rosemary into the dough at the end of step 3. Cut 1 red onion into slices 1 cm (½ in) thick. Brush lightly with extra virgin olive oil and cook on a preheated ridged cast-iron grill pan or under a very hot grill until tender and browned on both sides, turning once. Remove from the heat and chop coarsely. Allow to cool slightly, then knead into the dough before dividing it in half and shaping into loaves. * To make a hearty potato bread, replace half the white flour with wholemeal flour. * For an Eastern European potato bread, replace 200 g (7 oz) of the white flour with rye flour, and add 1 tsp lightly crushed caraway seeds with the yeast.
Cooking potatoes in their skins preserves the nutrients that lie just beneath the skin. * Using the potato cooking water in the dough not only increases the potato flavour, it retains the water-soluble vitamins (C) and minerals that will have seeped out into the liquid during cooking.
I made the rosemary and griddled onion version of the potato bread and it was a very tasty moist loaf that vanished almost instantly.I personally think 1tsp of fresh rosemary is not enough,but I am rather keen on stronger flavours. - 22 Sep 2008
could you please explain what a bread improver is? - 09 Sep 2008