Vegetarian Recipes

tasty vegetarian (& some seafood) recipes

Spicy Potato Bread

February 15th, 2009 · 4 Comments

It’s all very well making a tasty loaf of brown bread for your toast and sandwiches, but sometimes bread has to be a bit different. Sometimes it has to be made out of mashed potato. Think bread. Think potato. Think Walkers new Onion Bhaji flavoured crisps, between brown bread. You are of course nowhere near spicy potato bread but it’s got you thinking. Even if that thought is ‘What, they’ve made onion bhaji flavoured crisps, gosh, it is my duty as a consumer to go out and buy a packet immediately and forthwith, even if just to see what ingredients constitute such a flavour and how unfeasibly sweet they’ve contrived to make them.’

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Preparation time: 1 hour 40 minutes
Cooking time:
35 minutes
Skill level: easy

Ingredients

  • potato – 200g
  • sunflower oil – 1 tbsp
  • onion – 150g – finely chopped
  • cumin seeds – 2 tsp – crushed
  • fennel seeds – 2 tsp – crushed
  • turmeric – 1 tsp
  • paprika – 1 tsp
  • butter – 2 tbsp
  • strong white flour – 475g
  • caster sugar – 2 tsp
  • salt – 2 tsp
  • dried yeast – 1 3/4 tsp
  • water – 200 ml

Boil the potato for 15 minutes or until tender. While it boils, heat the oil in a frying pan and gently fry the onion until it is soft and golden. Then add the spices and cook for a minute.

Drain the potato and mash finely with the butter. Set aside to cool a little.

Put the flour in a large bowl and stir in the sugar salt and yeast. Add the mashed potato and the spiced onions. Mix together with water to make a soft dough.

Knead on a lightly floured surface for 5 minutes until you have a smooth and elastic dough. Return the dough to the bowl, cover with oiled clingfilm and leave in a warm place to rise for an hour or until doubled in size.

Once doubled, tip onto a floured surface and knead again. Then press into a greased loaf tin and cover again with clingfilm. Leave for a further 30 minutes, or until the dough has reached the top of the tin.

Remove clingfilm and bake at 200C (gas mark 6) for 35 minutes until the bread is golden and sounds hollow when tapped.

Verdict: So soft and light and spicy, brilliant, goes with spicy soup but equally makes rather a good toast with a bit of oil drizzled on top. Or just on its own with a dollop of mayo.

Drink: Variously tea, coffee, water.

Entertainment: Well it was Saturday afternoon and Jon Holmes on BBC 6Music was coincidentally discussing the new range of Walkers crisps and inviting suggestions for disgusting flavoured crisps. Yumblog were proud to have three suggestions read out, namely: sarcasm and vitriol, toejam and basil, and starfish and chocolate. We have fun at Yumblog towers.

Tags: Baking · Bread · unusual foods · Vegetarian

4 responses so far ↓

  • 1 Scooter McKenzie // Mar 2, 2009 at 3:18 pm

    This is a proper Sunday afternoon sort of recipe. Flour and mash everywhere and the smell of onions and spices frying. The result is a treat, great for dipping in soup but even better for sandwiches the day after.

  • 2 Briony Bob // Mar 2, 2009 at 7:27 pm

    I’ve only just discovered how delicious the taste of cumin seeds can be – it’s all Reza Mahammad’s fault after I picked up his book on the cheap. I think this recipe has to be next…

  • 3 richard // Mar 2, 2009 at 8:54 pm

    Hi Briony Bob

    If you are a fan of cumin, definitely give the ‘Lentil-stuffed Flatbreads’ a go too.

    R

  • 4 Jarmin // Mar 8, 2009 at 12:07 pm

    Great Bread!!! Spicy, fragrant and a joy to make. We ate it with homemade spicy celeriac soup ,toasted slabs of it in on the fire and drowned it in butter….ahh Sundays

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