I am late with this month's Daring Baker project, but that's not because I haven't been daring. I've spent quite a lot of time being daring in a kitchen last weekend, which wasn't mine (I'll tell you more one day), and I simply couldn't muster up enough energy to bake tender potato bread before the deadline. Today I stayed home, relaxed, and finally completed the challenge.
This month, Tanna of the My Kitchen in Half Cups blog decided we should have something baked and savoury, for a change. Since joining the ranks of Daring Bakers earlier this year I've made Jewish Purist's Bagels, a fancy Strawberry Mirror Cake, a delicious Milk Chocolate & Caramel Tart a la Eric Kayser, very comforting Sticky Buns & Cinnamon Buns, and elegant Bostini Cream Pies. This month we baked bread. And not any bread, but tender potato bread. The recipe is from Home Baking: Sweet and Savory Traditions from Around the World, a book by Jeffrey Alford and Naomi Duguid, and can also be found here on Tanna's blog.
And so this afternoon I peeled some potatoes, boiled them until tender, drained and pressed through a fine sieve. Then mixed and stirred and kneaded and waited and folded and formed, and finally enjoyed some lovely moist potato bread with a beautifully chewy-soft texture:
I made a large focaccia and some small potato buns (sprinkled with caraway seeds). K. and I enjoyed the bread alongside a bowl of hot borscht (same recipe, just cabbage-less), and were feeling very happy indeed.
Thank you, Tanna, for a lovely challenge - and sorry for completing it a bit late..
Nice shape on the buns. Are those caraway seeds (maybe fennel?)? The texture looks great, too.
ReplyDelete-here from Daring Bakers-
ReplyDeletewow... your bread looks beautiful and it is good that you finally had time to do it after hectic weekends!.. I just can't get over it, your bread looks perfect!
Oh by the way, I need to tray your recipe for matcha cookies SOON!
I was waiting and waiting - finally here are your creations. Great job - even after all that bread yesterday I still can't get enough of it LOL!
ReplyDeleteThat roll looks delectable - if only I could stick my arm into your post and grab it ... Mmmmm :)
ReplyDeletenice crust on that focaccia!
ReplyDeletePille you may think I'd have had enough but when I look at the lovely open crumb on that focaccia of yours . . . I'm ready for more!
ReplyDeleteWho said you were late, just set the clock back an hour and bring on a loaf! Happy it was enjoyed!
I think our potato buns look very much alike. Long lost sisters they must be. :D
ReplyDeleteYour bread looks wonderful! Too bad that my boyfriend hates caraway seeds, otherwise I'd like to add some, too!
ReplyDeletePille,
ReplyDeleteAs usual your results are gorgeous! Lovely bread!
As always, it's such fun to read your spin on the monthly Daring Bakers challenge.
ReplyDeleteI've read a lot of this month's Daring Bakers I could almost taste potato bread in mouth!
ReplyDeleteGlad you were able to have a relaxing day to do this :) And wow does it look good Pille...the crumb is just perfect!
ReplyDeleteHow nice to do this in a relaxed manner. The breads look fantastic!
ReplyDeleteThese look so, so good, Pille.
ReplyDeleteHow have I missed out on this Daring Bakers endeavors?
I can imagine the "caraway buns" go well with the borscht. Real comfort food.
ReplyDeleteNice breads! Well done!
ReplyDeleteCheers,
Rosa
great you managed to complete the challenge with your busy schedule Pille. The buns and focaccia both look amazing.
ReplyDeleteoh yum!! It looks wonderful!
ReplyDeletelate or not, your bread looks scrumptious! And I´m glad you waited until you had time to sit down and enjoy it, that´s what making bread is all about.
ReplyDeleteThere you are - it was certainly worth the wait to see/read about it, and hope the eating it was just as rewarding. You do look like you've turned out some perfect rolls and focaccia, and I love the idea of the caraway on top.
ReplyDeleteThe texture on your focaccia looks wonderful! Now you've made me want to make the bread again. :-)
ReplyDeleteGlad you made it because I know you would make a great end product...that focaccia looks wonderful! I agree, this is a great bred for soups.
ReplyDeleteI ate my potato bread with chili. I agree, the texture is chewy, but pleasantly so. :)
ReplyDeleteI love your crumb! And your are correct, this is great with soup.
ReplyDeleteChristina ~ She Runs, She Eats
I hope you have some "down" time...Your foccacia and rolls turned out beautifully! I'm imagining the tast of the caraway seeds....YUM!
ReplyDeleteBetter late than never Pille. NIce looking crumb.
ReplyDeleteI'm so glad you had the time to complete this challenge. It looks wonderful!
ReplyDeleteSuch lovely, spongey, beautifully smooshy bread! I can just imagine it, sucking up borscht, which I've never had but would love to try making. Congratulations on your recent addition to your DB badges! =D
ReplyDeleteYour bread looks perfect!
ReplyDeleteI'm glad you made it! Ricing the potatoes seems to have had better results, and your pictures are proof.
ReplyDeleteAwesome!
ReplyDeletePaz
Another month, another fabulous contribution to the DB effort. Each month I look forward to reading how you approach the challenge put before us.
ReplyDeleteThe bread looks beautiful! I am cooking focaccia tonight, so very interested to see yours as mine completes its rising...
ReplyDeleteVegeYum
Judy – thank you! I sprinkled some caraway seeds on the top – one of my favourite spices ever!
ReplyDeleteMiss Ifi – thank you for your kind words about my bread – and I hope you’ll get to try the Matcha cookies soon!
Meeta – you’re too sweet!!
Tanna – oh no, I was so late that setting the clock back an hour wouldn’t have helped. But thanks for accepting my late entry! And another thank you for setting this great task – I really enjoyed the flavour of the bread!
Mandy – long lost sister buns? Who knows :)
Eva – try toasting the caraway seeds slightly first – maybe he won’t recognise them this way?
Gretchen Noelle – indeed! Some things simply cannot be rushed – like baking bread, for instance!
Zorra – I throw some caraway seeds into my borscht often, too, so caraway buns are a great accompaniment!
Canadian Baker – the bread was very tender and mellow-tasting, so I can see the chilli would work great!
Julie – I’ve got a great borscht recipe on my blog (you can also add cooked ham or fresh sauerkraut to the soup) – do try it!
Aoife – I haven’t got a potato ricer, but I simply pressed the potatoes through a fine sieve after cooking – this yielded a wonderful smooth result!
KayKat, Steph, Ivonne, Lydia, A Scientist in the kitchen, Joey, Shauna, Rosa’s Yummy Yums, Inne, April, Marce, Annemarie, Andrea, Tartelette, Christina, Kellypea, Barbara, Deborah, Eatne Delicious, Paz, Dolores, VegeYum – thank you!