Makes: 1 Large Potato Bread Oven: 180 °C / 350 °F
Preparation Time: 2 hours Baking Time: 40 – 50 minutes
Ingredients
| 3 | Medium potatoes, peeled and cut | |
| 500 | ml | Potato water plus plain water ( 2 cups ) |
| 720 | g | Bread or Cake flour ( 6 cups ) plus extra for dusting |
| 15 | ml | Sugar ( 1 Tbsp ) |
| 15 | ml | Ina Paarman’s Potato Spice ( 1 Tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
Tip
Instead of a cast iron pot, you can use a 30 cm round frying pan or cake pan.
Method
- Boil the potatoes in ± 2 cups ( 500 ml ) of lightly salted water. When tender, pour off potato water into a large jug. Add more water if necessary to make up to 2 cups ( 500 ml ). Mash potatoes finely.
- Add the mashed potatoes to the reserved lukewarm potato water.
- Measure all the dry ingredients into a large mixing bowl. Toss with your fingers. Add the Anchor Instant Yeast and mix. Make a hollow in the centre and add the watery potato mix.
- Working from the outside in, blend the ingredients together using your hand. Knead until the dough is smooth. Cover and leave to stand for 30 minutes.
- Spray and butter or oil a large No. 3 cast iron pot. It’s best to line the pot with baking paper.
- Knead the dough again, shape into balls and pack into the pot. Leave at room temperature to allow the dough to rise slowly.
- When double in size, dust the top with a little flour.
- Adjust the oven rack to the middle position. Preheat the oven to 180 °C / 350 °F or prepare the Weber to medium hot coals. If baking in the Weber, keep the lid on. Bake open in the oven for ± 45 – 50 minutes.
- Break buns apart and serve with lashings of butter and apricot jam or honey or top with seasoned slices of avo and cherry tomatoes.
