wtorek, 6 marca 2012

Pole + Hungarian = bread

We can thanks Hungarians not only for a goulash but also for a delicious bread. Thanks to “ mum of Liska’s daughter friend” I got the chance to bake this amazing (not only in my opinion) bread. It’s one in a kind, quite heavy, perfectly moist, ideal as an addition to any dish with a sauce! You can’t make it without cumin – it fulfil bread’s taste!

The second time I baked this bread I risk and added 2 small chopped caramelized onions. In the opinion the barbeque group this bread was a success!

7 oz (200 g) warm water
3 teaspooons dry yeast
1 teaspoon sugar
16 oz (450 g) whole wheat sourdough starter
3 teaspoons sea salt
5 oz (150 g) cooked and mashed potatoes
1 tbsp carum

Mix yeast with sugar and water. Put aside for 15 min. Gradually add all remaining ingredients: first liquid ones, than dry ones. Knead the dough (in a food processor with a hook). The dough will be watery and sticky. Transfer the dough into a bowl, cover with a plastic foil and let it rest for about 30 min. After 30 min. place the dough in the greased loaf pan and leave it to rise. Bake in preheated oven to 360F/ 180 oC for about 45 min. Baked bread when knocked from the bottom will give a deaf sound. Cool it down before slicing.

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