Vichyssoise (Potato-Leek) Bread

READY IN: 1hr 15mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook leeks and onions in the butter until wilted and translucent.
  • Add chopped potatoes, salt and water or broth. Simmer 20 - 40 minutes until potatoes are tender and remove from heat.
  • Puree using an immersion blender or in batches in a blender – carefully. A fine puree is not necessary for making the bread.
  • Cool to 75 F and add the creams. Pour into the mixing bowl.
  • 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.
  • 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.
  • Place in an oiled bowl or container hopefully with straight sides so that you can tell when the dough has doubled in size.
  • 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
  • Divide into two even portions and roll into cylinders and place each in oiled 8" x 4" loaf pans .
  • While rising about 30 minutes to double in volume, heat oven to 375°F.
  • Bake for 30 minutes until 190F – 200F internally and sounds hollow when thumped.
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