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    You are in: Home / Recipes / Vichyssoise (Potato-Leek) Bread Recipe
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    Vichyssoise (Potato-Leek) Bread

    Vichyssoise (Potato-Leek) Bread. Photo by Red Apple Guy

    1/2 Photos of Vichyssoise (Potato-Leek) Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    Red Apple Guy's Note:

    Vichyssoise is a potato leek soup puree that is usually eaten chilled but is delicious hot or cold. Since the ingredients (potatoes, leeks, onions) are all good in bread, I combine them here to make two loaves . I like it a lot and hope you do too. To make the bread, first you make the soup.

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    Ingredients:

    Serves: 24

    Yield:

    1.5 lb ...

    Units: US | Metric

    Directions:

    1. 1
      Cook leeks and onions in the butter until wilted and translucent.
    2. 2
      Add chopped potatoes, salt and water or broth. Simmer 20 - 40 minutes until potatoes are tender and remove from heat.
    3. 3
      Puree using an immersion blender or in batches in a blender – carefully. A fine puree is not necessary for making the bread.
    4. 4
      Cool to 75 F and add the creams. Pour into the mixing bowl.
    5. 5
      Add flour and top with the yeast. Mix well with wooden spoon or with a paddle attachment in a mixer. Once mixed, let rest 5 minutes.
    6. 6
      Knead by hand or using a dough hook for 8 minutes until smooth. While kneading, adjust liquids or flour to get a tacky but not sticky dough. Turn the dough out onto counter and stretch into a rectangle. Fold the dough letter-style, top downward, bottom upward, then the sides to the middle until a package is formed. Roll into a ball.
    7. 7
      Place in an oiled bowl or container hopefully with straight sides so that you can tell when the dough has doubled in size.
    8. 8
      After 20 minutes, do another strech and fold and return to bowl. It should take 40 to 45 minutes to double in size at 75°F
    9. 9
      Divide into two even portions and roll into cylinders and place each in oiled 8" x 4" loaf pans .
    10. 10
      While rising about 30 minutes to double in volume, heat oven to 375°F.
    11. 11
      Bake for 30 minutes until 190F – 200F internally and sounds hollow when thumped.

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    Nutritional Facts for Vichyssoise (Potato-Leek) Bread

    Serving Size: 1 (59 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 123.3
     
    Calories from Fat 13
    11%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.7 g
    3%
    Cholesterol 3.5 mg
    1%
    Sodium 102.6 mg
    4%
    Total Carbohydrate 23.3 g
    7%
    Dietary Fiber 1.1 g
    4%
    Sugars 0.4 g
    1%
    Protein 3.6 g
    7%

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