Publications
- 250.00g - floury potatoes, peeled and boiled until soft
- 1.00pinch - saffron
- 750.00ml - white bread flour
- 5.00ml - salt
- 10.00g - instant yeast
- 30.00ml - honey
- 75.00g - butter, melted
- 2.00 - egg yolks, beaten
- 125.00g - raisins
- 1.00 - egg white, beaten
- 15.00ml - poppy seeds
1. Drain the potatoes once you have boiled them, but reserve 180ml of the cooking liquid. Soak the saffron threads in the liquid for about 30 minutes.
2. Use a wooden spoon to rub the potatoes through a fine sieve. Add the cooking liquid containing the soaked saffron threads to the potatoes and mix thoroughly.
3. Sift the white bread flour and salt in a mixing bowl and stir in the instant yeast. Add the potato mixture, honey, butter, egg yolks and raisins and mix to form a soft but firm dough. Turn the dough out onto a flour-dusted surface and knead it for about 10 minutes (or use a food processor with a dough hook). Place the dough in a greased mixing bowl, cover and allow to rise in a warm place for about an hour or until doubled in volume.
4. Turn the dough out onto a flour-dusted surface and knead it. Divide it into two, make round loaves and place them on greased baking trays. Allow to rise in a warm place again until doubled in volume, then score the tops. Preheat the oven.
5. Coat the tops of the loaves with the beaten egg white, sprinkle the poppy seeds on top and bake until golden brown and done. You know that the bread is cooked if it makes a hollow sound when you knock it with your finger.
Makes: 2 loaves
