old world big loaf

[Guest guest]

1 medium potato

 

1 cup warm water

 

1 - 1/4 oz. pkg. active dry yeast

 

2 T. olive oil, plus additional for oiling bowl and pan

 

2 cups unbleached flour

 

1 cup whole wheat flour

 

1/2 cup soy flour

 

2 t. sea salt

 

1 t. sesame seeds

 

1/2 t. poppy seeds

 

 

 

Begin by baking the potato. Wash it well and prick with a fork in

several places. Place the potato in the oven and bake at 350 degrees

for 40-50 minutes or until soft to the touch. Remove the potato from

the oven and set aside to cool. When the potato is cool, cut in half,

and using a spoon, carefully separate the cooked potato from its skin.

Place the cooked potato in a small bowl, mash it well with a fork

(should yield 1 cup), and set aside.

 

 

 

In a large bowl, place the warm water, yeast, and olive oil. Stir

well to dissolve the yeast, and set aside until bubbly, about 10-15

minutes. Add the reserved mashed potato and stir well to combine. Add

the unbleached, whole wheat, and soy flours, and salt, and stir well to

form a soft dough. Turn the dough out onto a floured work surface and

knead, adding additional flour if needed, until smooth and elastic,

about 5 minutes. Place a little olive oil in the large bowl, place the

dough in the bowl, give it a twist, and turn the ball over to coat the

other side. Cover the bowl with a clean towel, place it in a warm

place, and leave to rise for 1 hour or until doubled in bulk.

 

 

 

Using a little olive oil, lightly oil (or spray with a light mist of

oil) a large cookie sheet or pizza pan, and set aside. When the dough

has doubled, transfer it to the oiled pan, and stretch it to form a

10-inch circle. Sprinkle the sesame seeds and poppy seeds over the top.

Cover the pan with a clean towel, place in a warm place, and leave to

rise for an additional 1 hour or until doubled in bulk. Remove the

towel from the pan. Bake the loaf at 425 degrees for 15-18 minutes or

until lightly golden brown. Transfer the loaf to a rack to cool. Serve

warm or at room temperature.

 

 

 

Yield: One 10-inch loaf

 

 

 

 

 

Penny

 

 

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