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Categories:Viewed: 44 - Published at: 5 years ago
Ingredients
- 1 tablespoon butter (15 g)
- 1 leek (white portion, chopped)
- 1/4 medium onion (chopped)
- 1 potato (8 ounces, peeled and chopped)
- 1 1/2 cups chicken broth (low sodium or 340 g water)
- 1/2 teaspoon table salt (10 g)
- 2 tablespoons heavy cream (28 g)
- 2 tablespoons sour cream (28 g)
- 5 1/4 cups flour (682 g unbleached all purpose)
- 2 1/2 teaspoons instant yeast (7 g)
Method
- Cook leeks and onions in the butter until wilted and translucent.
- Add chopped potatoes, salt and water or broth. Simmer 20 - 40 minutes until potatoes are tender and remove from heat.
- Puree using an immersion blender or in batches in a blender - carefully. A fine puree is not necessary for making the bread.
- Cool to 75 F and add the creams. Pour into the mixing bowl.
- Add flour and top with the yeast. Mix well with wooden spoon or with a paddle attachment in a mixer. Once mixed, let rest 5 minutes.
- Knead by hand or using a dough hook for 8 minutes until smooth. While kneading, adjust liquids or flour to get a tacky but not sticky dough. Turn the dough out onto counter and stretch into a rectangle. Fold the dough letter-style, top downward, bottom upward, then the sides to the middle until a package is formed. Roll into a ball.
- Place in an oiled bowl or container hopefully with straight sides so that you can tell when the dough has doubled in size.
- After 20 minutes, do another strech and fold and return to bowl. It should take 40 to 45 minutes to double in size at 75°F
- Divide into two even portions and roll into cylinders and place each in oiled 8" x 4" loaf pans .
- While rising about 30 minutes to double in volume, heat oven to 375°F.
- Bake for 30 minutes until 190F - 200F internally and sounds hollow when thumped.
