Tag Archives: Potatoes

February 24th, 2017

Rustic Potato Rolls

rustikale Kartoffelbrötchen (2)Sometimes it is just time to use leftovers. Like last friday, when I looked around in the kitchen: there was some leftover fine rye meal from the blackbread, a small bowl with mashed potatoes and in the fridge I found a lonely egg yolk. And so I combined everything and kneaded a dough for the next day. As I prefer freshly baked rolls for breakfast, the dough rose overnight in the fridge.

When we get up on Saturday I went straight to the kitchen and formed the rolls. And while we get ourselves ready, cooked coffee and lay out the table, the rolls proofed and got baked. And when we then had breakfast with the flavourful fluffy rolls I thought once again: leftover recipes can be so great!

 

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December 24th, 2016

Christmas Bread 2016

Weihnachtsbrot 2016 (2)For Christmas everyone likes to serve something special. Here at “Hefe und mehr” we are no exception and this includes bread, of course. This year I decided to go for an elegant variation of my favourite combination: nuts and potatoes. For the festive touch I combined walnuts, hazelnuts and pistachios. These nutty flavours are supported by hints of roasted malt and cacao – just enough to add a deepness to its aroma. The bread is risen by my favourite preferment: Sweet starter. And so the bread contains everything you need for a little flavour fire works – again a bread that needs nothing but a bit of butter as spread.

The December some haste away so quickly that I want to enjoy my Christmas with the family without distractions. And so  I will be not be online during the holidays and answer comments and emails after Christmas.

I whish you all a peaceful and merry Christmas!

 

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October 16th, 2015

Sweet Potato Rolls

Kartoffelweckchen (4)And this can happen in our house as well: the fridge is empty when I was sure that there should be some breakfast rolls left. And at nine in the evening not even I start to think about making a quick preferment for rolls. Instead I made a short stocktaking in the kitchen and found some left over boiled potatoes, cream and eggs in the fridge. With them I mixed a sweet dough for rolls. Like the dough for my favourite braid this dough has to rest in the fridge for at least one hour, but can stay there over night as well.

That’s what I did and the next morning I just had to form the rolls, proof and bake them.  And even while I normally prefer rolls made with preferment and a more complex flavour, I was quite pleased with them. Due to potatoes and cream they have a very soft, fluffy crumb which can be torn into long fibres. The perfect sweet roll.

 

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September 13th, 2015

Bread Baking for Beginners XX: Whole Grain Potato Bread with walnuts

Kartoffel-Walnussbrot (2)

As soon as the weather change from summer heat to autumn cold I long for hearty breads with whole grains. A great combination is whole grain, potato and walnuts. For our bread baking course I promised a moist whole grain bread and as I have the feeling that another bread without preferment will find some friends here I designed the recipe accordingly.

But the bread gains a lot if you allow the dough to rise over night in the fridge. It will not only will enhance the flavour, but also gives the bran a longer time to soak and gets softer. For a good soaking of the whole grain flour, using warm water and still warm potatoes helps to speed up this process during the first stage of dough preparation.

And if the dough gets the time it needs you will be rewarded with a whole grain bread with an soft and moist crumb. It pairs perfectly with cheese or honey!

 

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March 20th, 2015

Bread baking for beginners V: Potato rolls with Biga

Kartoffelbrötchen (1)I mentioned already once or twice that I like to at potatoes into bread dough. In combination with a preferment they make the crumb soft and fluffy.

A classic preferment consist of flour, water, sometimes salt and microorganisms. In a sourdough the microorganisms  are different lactobacteria and yeasts, while in a biga, poolish or pâte fermentée you will find bakers yeast (because you added them). A preferment will ferment for some time (mostly 12-16 hours) and in this time the microorganisms will release byproducts of their metabolism into the preferment. That makes the flavour of the dough (and later of the bread) complex and deep.

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January 25th, 2015

Potato Knots

Kartoffelknoten (2)A short look through the kitchen cupboards produced a open glass of yoghurt, some boiled potatoes form our Lunch and a leftover of whole rye flour. Together with a little spoonful of sourdough (a idea I copied from Günther Weber) I kneaded them to a dough and let them rise over night. The next morning I formed and baked some rolls from this dough which rose highly while we splept.

The rolls I served shortly later for breakfast had a soft, fluffy crumb and a great complex flavour. A great roll for breakfast or brunch!

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January 5th, 2015

Samosa

Samosa

Normally I blog about bread and other delicious things and not about politics. But like Eva I feel stunned about the Pegida demonstrations. And I want to shout loudly: “You are not “the nation”! You are not representing the majority!” And everyone who walks side by side with neonazis is not longer walking in the middle of society but on the very rim! And so I follow Sherrys Appeal and state my opinion here. I want a Germany where we welcome every other culture and in which everyone can find a home. A Germany in which we act upon the human right declaration:

“All human beings are born free and equal in dignity and rights. They are endowed with reason and conscience and should act towards one another in a spirit of brotherhood. Everyone is entitled to all the rights and freedoms set forth in this Declaration, without distinction of any kind, such as race, colour, sex, language, religion, political or other opinion, national or social origin, property, birth or other status. Furthermore, no distinction shall be made on the basis of the political, jurisdictional or international status of the country or territory to which a person belongs, whether it be independent, trust, non-self-governing or under any other limitation of sovereignty. “

In my little corner of the world we often experience other culture through food.

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September 14th, 2014

Potatoe Bread (not only for Beginners)

Kartoffelbrot für Anfänger

Vanessa asked for beginner frindly recipes and so reminded me that it s about time to post such another beginner recipe . And so I started to create a recipe which can baked without a lot equipment. And that I could use up the potato flakes which I had in the cupboard since christmas is a bonus point!

Potato flakes are great for beginner breads because they can bind a lot of water so the bread will be moist without struggling with sticky dough. You can either order them online or use organic instant mashed potatoes which contains mainly potato flakes plus salt and some spices (I used the one from Alnatura).

For some extra flavour I added a Pâte Fermentée and a stale bread soaker made from toasted stale bread. This adds a lot of roasting flavour to the bread.

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April 27th, 2014

Wild Garlic Gnocchi

Bärlauchgnocchi We love Gnocchi. And we love wild garlic. And combining both sounded delightful for us.

So we decided to cook wild garlic gnocchi when we meet to cook together with my sisters family. And this time we were not lazy when making gnocchi (like we are when we make ricotta gnocchi) and form them first to little balls and then roll them over a fork to got the authentic look. Petra linked a great Video showing the method very well. And when one is forming the dough into small balls and two a rolling the balls over a fork, the gnocchi are fast done.

We ate them with a mushroom ragout, it was a delicious dish and a great day with the family!

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January 30th, 2014

Oberberger Ärpelbrot

Kartoffelbrot

In the dialect of the region where I live – the Oberbergische Land – potatoes are called “Ärdäppel” which means earth apple. In a shorter variant it is drawn together to “Ärpel”. And putting some potatoes in a bread dough (which makes it to a Ärpelbrot – Potato bread) was a good idea to all times. In former times this helps to save precious flour (especially in regions where grains do not grow so well like here in the Oberbergische Land), and nowadays we like the effect which potatoes have on the bread, keeping it moist and making the crumb soft and tender.

It is a great bread for all meals, and with the curved slashes it is a beautiful eye catcher as well.

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