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Home Dish No Knead: Potato Loaf/Bread

No Knead: Potato Loaf/Bread

Name: How to cook No Knead: Potato Loaf/Bread - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

No Knead: Potato Loaf/Bread

One of my favourite loafs out of quite a few others & this time, I’ve made it after ages… Try this out yourselves and let me know your experiences of enjoying the entire process even before relishing it on your plate…which, I always do, without fail !!!

Ingredient

Food ration :

5-6 people

Cooking time :

20-25 mins. Pre

1/2 Cup

Boiled Potatoes: Well Mashed, without any lumps at all

1/2 tsp

Salt

1 tbsp

Butter: RT or Melted- I’ve used the Salted One

1/2 Cup

Fresh Milk: Lukewarm

Whole Egg: Big one preferably

Egg: For the Eggwash at the end to be mixed with 2 tbsp Milk

1 tbsp

EVOO

+1/8 Cup Bread Flour/All-purpose flour

1 tsp

Instant Yeast

4 tbsps

Castor Sugar

2 tbsps

Garnish: Sesame Seeds

2 tbsps

Nigella Seeds

1-1.5

tsps Oregano

Baking Tray/Dish: Pre-greased & lined up with the Baking Mat

Cooking instructions

* Step 1

First Up: In a mixing bowl- Add in the aforesaid wet ingredients altogether and mix well- (The boiled & mashed potatoes, butter, Milk) 👇🏻 As it can be seen in the pics given below 👇🏻

* Step 2

Then, break open one egg into the same & mix everything well together again, until nicely combined and well blended…👇🏻

* Step 3

👇🏻 Now, mix the wet mixture into the aforesaid, measured dry ingredients (already well sifted), mix everything well together with a balloon whisk- until nicely combined and well incorporated 👇🏻

* Step 4

Then, fixing the mixing hook in your Stand Mixer (if you’re using it), firstly in the speed of 1 & then, keeping it in the consistent speed of 3 mix the entire thing together for about 5-6 mins time, then increase the speed to 4 mix another 5-6 mins time 👇🏻

* Step 5

Then, turn it off & take out the dough (it’d be absolutely sticky at this point & that’s how it should be for the soft & moist texture of the loaf), dust your own hands as well as your work station- Pour into the sticky dough on the same, dust some more flour onto it and with the help of the dough cutter/divider scrape it off the platform & place it into a separate bowl (already well greased with the EVOO) 👇🏻

* Step 6

Drizzle some more oil onto the dough, coat it well to remain moist all along while resting in the proofing methods ☝️ Cover it up & set aside in the RT for its 1st proofing for about 60-75 mins time, post that- Take it out on the dusted work station- Also, dust your hands too, to give it a few more folds before shaping it up...

* Step 7

Pics of that couldn’t be taken since both my hands were into it and were completely sticky & messy- However, post that- Scrape it off & keep on folding it giving it a shape of a loaf (all its 4 sides), place it into the already greased & lined Loaf Pan/Tin- Give it its 1st milk wash at this point & with a help of a sharp knife- a few elongated incisions

* Step 8

Cover it back & allow it to rest for its 2nd & final proofing for the next 60-75 mins time- Post that, uncover, give it the final milk& butter wash- Sprinkle the Nigella & Sesame Seeds on it and inside its crevices (due to the incisions given earlier on its top)- Sprinkle the Oregano

* Step 9

Now, it’s time to put it inside the preheated oven for baking @180C for about 18-25 mins time (Variable with different oven settings)- For me, it took exactly 20 mins time & it came out absolutely deliciously perfect & the aroma of the same filled my entire house & well, it’s truly an immensely pleasurable moments for my neighbours too- As & when I bake or cook something similarly absolutely aromatic, fragrant & flavourful

* Step 10

Now, a word of caution herein: Once it’s baked, halfway through…You need to cover its top with a aluminium foil so as to prevent its upper crust from burning out & turning completely black instead of dark brown because, it gets baked & crisp at the earliest whereas, the inside of the loaf still remains uncooked & need be baked for the rest of its scheduled time, that’s been tenured initially

* Step 11

Once done Turn off the oven- Let it sit inside the hot oven itself for another 5-6 mins time before taking it out & place it onto the cooling rack for its complete cooling mode- Don’t rush to de-mould it immediately & in the haste, damage the body of the loaf/bread (it’s absolutely fragile now, at this point)

* Step 12

Hence, wait for some more time (15-20 mins. minimum), before de-moulding it & placing it onto the cooling rack and allow it to cool down completely before trying to slicing it up & enjoy

* Step 13

👇👇👇

* Step 14

👇👇👇

* Step 15

See…. How delectable & decadent it looks…It not only looks like that but tastes as well too…it’d yield you about a complete loaf of 1 kg. or slightly more about 1.1 kg. Time to chillax with this in one hand & your favourite cuppa on the other