06 Oct 09
Originally posted by Grampy BobbyFor a horrible moment I thought you had been bestowed with the power of the mod. The shivers that went down my spine were quite scary. 🙂
Not quite, Zort Boy. Just being playful with the big guy regarding a specific moderator warning some posters have received. Don't blog.
😀
06 Oct 09
Originally posted by CrowleyCreative reply, Sir Crowley. Question: if a regular run of the mill
I'm asking her to post it here, because it's an awesome recipe we can ALL enjoy.
If you don't like great bread, please don't read this thread.
member/subscriber came up with it would it still cut the mustard?
06 Oct 09
Originally posted by Zort BoyRest easy, Zort Boy. Try to glimpse the stark reality. All posters, each in his or her own
For a horrible moment I thought you had been bestowed with the power of the mod. The shivers that went down my spine were quite scary. 🙂
way, became a moderator on day one (invested with the freedom to pick and choose).
06 Oct 09
Originally posted by CrowleyThe basic recipe comes from ChronicLeaky so this bread is affectionately referred to as “chronic” in my house. This makes about 6 regular loaves or 2 or 3 large ones.
Please post your saffron / potato bread recipe.
I lost the one you gave me.
k thx by
1 batch of cooked oatmeal*
Pinch of saffron (Hi trev!!!!)
3 or 4 medium-ish potatoes**, peeled, boiled & well mashed (a potato ricer is ideal)
1 large onion, pureed or diced***
Salt to taste
2 packets of yeast
A generous drizzle of honey, maybe a tablespoon?
Lots of all purpose flour
Put the saffron in a teacup, pour boiling water over and let it steep for at least an hour.
Mix the yeast with the honey in a large stockpot.
Combine the oatmeal, potatoes, onion and saffron water (threads and all) and salt. Taste it to be sure it’s salty enough. It should be warm to the touch but not hot. Add it to the pot with the yeast and mix it well.
Begin adding flour, a couple of handfuls at a time and alternate with splashes of water as needed. Be generous. The total volume of flour you use will be greater than the volume of the oatmeal/potato mixture but you’ll have to use your best judgment. Your stockpot should end up about half full or more.
Dump the dough out and knead like mad for about 10 minutes, adding flour if it feels sticky. Wash and dry the stockpot, oil it lightly, put the dough back in, cover with a damp kitchen towel and let it rise in a warm place until it’s doubled or threatening to overwhelm the pot it’s in. Punch it into submission, dump it out and knead it again (again, add flour if it’s sticky) until it’s nice and elastic and feels like a puppy’s belly. If you have a standing mixer, let it do the work here while you have a drink.
Divide into 6 pieces and roll ‘em into thickish logs so they’re as long as your bread pans. Lightly oil the bread pans, put the dough in and let rise in a warm spot until they look right.
Heat up the oven to 375 (if you’re someplace that used something besides Fahrenheit, figure out the equivalent because I can’t be bothered), and bake ‘em for about 45 minutes until they’re as brown as you like. Cook it longer if you’re making fewer, larger loaves. Sometimes I brush the tops with an egg wash and sprinkle them with some kosher salt or sea salt before baking.
This bread is very good toasted and buttered or for making tomato sandwiches. Or both! Since it makes so much, I usually give a few away and freeze what I don’t use right away as it will go moldy in about 4 or 5 days if you let it sit out.
*I use steel cut oats and a batch is 1 cup oats into 4 cups lightly salted boiling water.
**Yukon golds are my fave.
***Pureed gives good onion flavor and smooth texture. Diced will give you bits of onion in the bread if you like that sort of thing.
Let me know if you have any questions. I’m going from memory here and I don’t measure anything. If you try it and like it, be sure to express your appreciation to ChronicLeaky.
