This month’s for BreadBakers’, we are baking bread with fall fruits and vegetables, for example, apples, grapes, pears, sweet potatoes, cauliflower, broccoli, acorn squash, butternut squash etc. Our host of the month is Pavani at Cook’s Hideout. Check out what the Bread Bakers have come up with Fall Fruits & Vegetables.
- Apple & Olive Oil Boulé from Food Above Gold
- Apple Cider Muffins from A Baker’s House
- Apple, Pear and Persimmon Stuffed Brioche from A Shaggy Dough Story
- Baked Cauliflower Breadsticks from Sneha’s Recipe
- Broccoli Burger Buns from Herbivore Cucina
- Brown Sugar Pumpkin Apple Bread from A Day in the Life on the Farm
- Chilli and Cheddar Potato Rolls from Mayuri’s Jikoni
- Easy Apple Banana Bread from Food Lust People Love
- Figs Quick Bread from Basic N Delicious
- Harvest Bread with Sweet Potato from Cook’s Hideout
- Kartofel Khleb – Russian Potato Bread from Ruchik Randhap
- Potato Bread Rolls from Gayathri’s Cook Spot
- Pumpkin Challah from Passion Kneaded
- Sauerkraut-Nut Bread from Palatable Pastime
- Savoury Potato Rose Rolls from Sara’s Tasty Buds
- Spiced Apple Star Bread from Hostess At Heart
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
Kartofel Khleb ~ Russian Potato Bread
- 225 grams potatoes, peeled and diced
- 7 grams instant yeast
- 350 grams (3 cups) white bread flour (or all purpose flour)
- 115 grams (1 cup) wholemeal bread flour (or whole wheat flour) plus extra for sprinkling
- 1/2 teaspoon caraway seeds crushed
- 2 teaspoons salt
- 2 tablespoons butter
- Lightly grease a baking sheet. Keep aside.
- Bring a saucepan of water to a rolling boil and add the potatoes, cook till tender. Reserve 1 cup of this water and discard the rest. Mash the boiled potatoes well. Keep aside till required.
- In a large bowl, mix the yeast, flours, salt and caraway seeds together. Rub in the butter till the mixture resembles breadcrumbs. Add about 2/3rd cup of the reserved (and slightly cooled) potato water and the mashed potatoes and mix everything well and work into a dough. Add the rest of the water only if required.
- Tip the dough onto a clean, lightly floured working surface and knead gently for about 7-8 minutes till pliable. Then place the ball of dough into a lightly oiled bowl and cover with an oiled clingfilm. Leave the bowl in a warm place till the dough has doubled.
- Turn out the dough onto the working surface and gently punch out the air. Knead lightly and shape into a plump oval about 7 inches long.
- Place it onto the prepared baking sheet and dust it with some wholemeal flour. Cover with a lightly oiled clingfilm and keep aside to rise, for about 30 mins
- Preheat oven to 200 degrees C. Using a sharp knife slash the top of the dough with 3-4 diagnonal cuts (deep gashes) to make a criss cross pattern.
- Bake for 30-35 minutes or till golden and sounding hollow when tapped on the base. Remove and allow to cool completely on a wire rack.
- Slice and serve with butter, cheese or a savoury spread.
The nutritional values are only indicative.