JUMP TO RECIPE -
Another excellent recipe of Dan Lepard’s, from ‘Short and Sweet – The Best of Home Baking’. I must have now done about 30% recipes from this great book and you know what? Not one dud.
Quite a few of them make you think what? it’s never going to work, FAR too much spice and once the mix is made it doesn’t remotely look like it can bake into anything tasty. But it does, invariably – like this bread. Onions and mash – hey, that’s dinner not bread, only sausages are missing, no? As it turns out the mashed potatoes make bread moist and cohesive so it slices wonderfully even when still warm.
Onions work well too, the flavour is excellent, perhaps too oniony when the bread is very fresh but it settles down when cold. If you’re not too keen on a strong waft of onions when about to tuck into a sandwich, reduce the amount and add more potatoes – so that you have in total about 150g of onions and mash together.
This is a perfect loaf for salt beef or pastrami sandwiches. Chop up some gherkin on top and mazel tov! the taste right out of a good New York deli.
- 15g fresh or 2 tsp fast action yeast
- 200ml warm water
- 325g strong white flour
- 150g onion, thinly sliced
- 50ml vegetable oil
- 50g cooked mashed potato
- 75g rye flour
- 1 ½ tsp sea salt
- 2 ½ tsp caraway seeds
- oil for kneading
Cook the potatoes, mash and cool them, sweat the onions with the oil on low heat until soft and golden, for about 20 minutes.
In the meantime, mix the yeast with 50ml of the warm water and 2 tablespoons of the white flour, leave covered for 30 minutes.
Add the onions and the mash to the yeasty mixture, add the rest of the water and white flour, the rye flour, salt and caraway seeds and mix to combine. Leave the dough standing for 10 minutes, then knead by hand or in a standing mixer with a dough hook attachment adding a little oil until it’s smooth, stretchy and bounces off the sides of the bowl or stops sticking to your hands.
Cover with cling film and leave in the fridge overnight.
The next day flatten the dough to a rectangle and roll it up tightly, to the width of a loaf tin. Drop it into the oiled and floured tin, cover with cling film and leave in a warm place to expand in volume by half – 2 or 3 hours.
Preheat the oven to 220C/425F/gas 7. Dust the top of the loaf with flour, slash with a sharp knife down the middle and bake for 35 minutes. Then lower the heat to 180C/350F/gas 4 and bake for further 10 minutes. Cool on a rack.