loaf recipes – MONO and CO

Wholemeal Potato Bread // Mono+Co

Simple half wholemeal half white flour recipe to make when white bread is too plain and fruits or nuts are not available.

My other half is crazy over a store-bought sprouted grains bread that is just as pillowy soft as the white ones. The potato bread I baked is just as soft, but not as sweet as the commercial ones. Thinking of tweaking the next bake with honey or date syrup to sweeten it without adding more sugar.

Wholemeal Potato Bread // Mono+Co

Wholemeal Potato Bread Loaf

100g bread flour
100g wholemeal flour
1/2 tablespoon (3g) instant yeast
1/4 teaspoon sea salt
2 tablespoon raw sugar
1 large egg
105g mashed potato
30g water
30g cold unsalted butter, cubed

In a mixer bowl, place bread flour, wholemeal flour, instant yeast, sea salt and raw sugar, and mix well with a hand whisk. Next, add beaten egg, mashed potatoes, and water, attach the bowl and dough hook to the mixer and start kneading at the lowest speed (KA 1) till all the ingredients form a ball. Stop the mixer and leave this aside for 15 minutes.

Turn the mixer to speed 1 again, and knead for 1 minute, before adding butter cubes into the bowl one by one to be combined with the dough. Keep knead till dough reaches window pane stage, when it is smooth and elastic. Remove bowl from mixer and let the dough rise in a draft-free place for 1 hour.

The dough should rise to double its volume. Punch the dough down, and transfer to a clean work top. Shape the loaf and place in greased bread tin, seams side facing downwards. Let it rise in a draft free place for 50-60 mins.

Bake in a preheated oven at 170C for 30 minutes. Remove bread from tin immediately when baking is done, and let it cool completely on a rack before slicing.

If not consume immediately, store in an air-tight container.

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Raisin Potato Bread Loaf // Mono+Co

Raisins in bread are always welcome. The addition of potato made the loaf really soft, as I was slicing it, every piece bended and collapsed beautifully on the one before.

This loaf got wiped out in one day. Time to get on with ideas for the next potato bread. I think I just saw purple sweet potatoes at the kitchen counter.

Raisin Potato Bread Loaf // Mono+Co

Raisin Potato Bread Loaf

220g plain flour
1/2 tablespoon instant dry yeast
1/4 teaspoon sea salt
2 tablespoon raw sugar
100g mashed potato
1 large egg, beaten **
30-40g potato water ***
35g cold butter, cubed
60g raisins ****

** I used a large egg that weighs 70grams with shell.

*** Potato water refers to the water that the potatoes were cooked in. Cool it down to room temperature before using.

**** Up to 100g of raisins if you really like lots of raisins in your bread.

In a bowl, add the raisins and pour just enough warm water to cover the raisins. This helps to hydrate them and prevent the raisins from drawing moisture from the bread when they are mixed into the dough.

In a mixer bowl, combine plain flour, instant yeast, raw sugar, sea salt with a hand whisk to form a uniform mixture of dry ingredients. Add mashed potato, egg, and water next. Turn on the mixer with a dough hook attachment and knead these ingredients on the lowest speed (KA 1) till they come into a ball. Continue to knead for 3 minutes, then stop the mixer and let the dough sit for 15 minutes.

Turn on the mixer again and knead for 1 minute before adding butter cubes one by one while the mixer is running on its lowest speed. Keep kneading till there are no traces of butter left and the dough has reached window pane stage. At this stage, the dough will be extremely pliable and baby-bottom soft. Stop the mixer for a while.

With one hand, squeeze to dry the raisins that have been soaked in warm water. Add them to the dough in the mixer bowl, and start the mixer again on its lowest speed to incorporate the raisins into the dough. Frankly, the electric mixer won’t do a very good job at mixing the raisins uniformly into the dough without over-kneading it. I usually stop the mixer after 1-2 minute and take over to knead by hand, trying my best to spread the raisins and make sure that they don’t clump at one spot. This is to ensure that there will be raisins on every slice of the bread.

Leave the dough in the mixer bowl for its first proof of 60 minutes. The dough will rise to double its volume, punch down to deflate and transfer it to a clean worktop.

Flatten the dough with rolling-pin to push out any gas trapped inside the dough during proofing. Shape the dough and place in a bread tin. Proof for 50-60 minutes.

Bake in a preheated oven at 170C for 30 minutes. Remove bread from bread tin immediately after baking and let it cool completely on a rack before slicing.

To soften the top crust, brush melted butter over the top of the loaf while it is hot. I keep a handy small block of butter just for this purpose and run it over the crust and let the heat from the bread melt the butter as they come in contact. Save the hassle of melting butter and washing an oily brush.

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