Potato Bread with Sundried Tomato

Potato Tomato Timeline 3:50

This week I am playing with two dried ingredients: potatoes and tomatoes, as in Instant Mashed Potatoes and Sundried Tomatoes. While many will turn up their nose at potato flakes, I love them for baking. They are convenient, low-cost, easy to use and have a long shelf life. Sundried tomatoes come in two form: dry and in oil. I prefer the dry ones because the hydration phase releases wonderful flavours to the water. I use Aurora sundried tomatoes in the 85g/3 oz resealable bag. Normally I use 50g but for convenience I use 1/2 of the pack, 43g/1.5 oz.

This is a variation on my Potato Bread recipe. It uses less olive oil and more water/flour to compensate for rehydrating the tomatoes. Another variation is the use of a USA Pan Hearth Pan. USA Pan makes commercial pans and are the only pan I use without any grease or spray oil. Their no-stick is that good.

Sundried tomatoes have to be rehydrated. While this adds an hour to the timeline, it releases wonderful pungent flavours.


Potato Bread with Sundried Tomato
 
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This bread combines two of my favourites, potato and sundried tomato. It is creamy with a pungent flavour and taste.
Author:
Recipe type: Potato Bread with Sundried Tomato
Serves: 1½ lb loaf
Ingredients
Dough
  • Sundried Tomatoes - 1.5 oz (43 g)
  • Water (~95°F, 35°C) - ⅝ cup (150 g)
  • Bread Flour - 3¼ cups (425 g)
  • Instant Potato Flakes - ⅓ cup (27 g)
  • Sugar - 2 TBSP (25 g)
  • Instant Yeast - 2.25 tsp (7 g)
  • Salt - 1 tsp (6 g)
  • Olive Oil - 1 TBSP (14 g)
  • Milk - ¾ cup (183 g)
Wash
  • Olive Oil - 1 TBSP (14 g)
Instructions
Dough
  1. Chop sundried tomatoes and mix with the water.
  2. Hydrate for an hour.

  3. Combine flour, potato flakes, sugar, yeast and salt in a bowl.
  4. Measure milk and olive oil. Combine and warm (~95°F, 35°C)
  5. Add water/tomato/milk/olive oil mixture and flour mixture to the mixer bowl going back and forth.
  6. Knead 8-10 minutes
  7. Place the dough in a lightly greased bowl.
  8. Cling wrap bowl.
  9. Ferment for 45 min.
 Ferment Ripe Test

Form
  1. Gently deflate the dough and place on a lightly dusted surface.
  2. Form into a long loaf and place in the hearth pan.
  3. Drape the cling wrap over the pan. Do NOT attach to the side.
  4. Proof for 30 min. Proof Ripe Test

Preheat & Wash
  1. Preheat the oven to 350°F/180°C/Gas 4.
  2. Brush loaf with olive oil. DO NOT SCORE.
Bake
  1. Bake for 45 minutes
    or until a thermometer inserted into the center registers at least 190°F/88°C.
  2. Cool on a wire rack.

 

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Ferment Ripe Test

Proof Ripe Test