Potato Bread from the Tray

We had potato bread accompanying a menu of 3 courses in a fancy restaurant once and loved it, and while trying to find a recipe for that potato bread, I discovered Chefkoch.de. So this is the very first of many recipes that I got from Chefkoch.de, and a good start it was! The bread is very easy to bake and always turns out delicious for me. You can keep the ingredients on stock, such that you're always prepared for the spontaneous barbecue party on Sunday afternoon when bread is nowhere to be bought - and in addition, I think no other bread better suits a barbecue than this one! I made a little change to the Chefkoch.de recipe, so this is my variant described below.

Ingredients:

1 kg flour (wheat, spelt, part whole grain flour)

1 L water

240 g instant mashed potato powder (2 packages)

1 TBSP salt

1 TBSP sugar

2 Pck. dry yeast

olive oil

coarse salt

dried herbs, e.g., majoran, oregano, rosemary

Energy: 237 kcal/100 g

Preparation: 

In a big bowl, knead flour, water, mashed potato powder, salt, sugar, and yeast to a sticky but firm yeast dough (dough hooks of the kitchen machine or by hand). Cover the dough in the bowl with clingfilm and set the bowl into the fridge to let the dough rise for 3 h.

If you leave the dough out of the fridge, it will rise faster, but not whith as fine a structure. If you're in a hurry (because of a VERY spontaneous barbecue), let the dough rise at room temperature for about 1 h or until it has doubled in size and reaches the clingfilm!

Preheat the oven to 200°C and line a baking tray with baking paper. Spread the dough on the tray, it's too sticky to use a rolling pin - I use a spatula to spread it. 

Use the end of a wooden spoon to stick holes in the dough, pour a good measure of olive oil over the dough and spread it with a brush, let the holes fill with oil.

  

Sprinkle the oiled dough with salt, herbs or both, bake the bread for 10 min at 200°C and another 15 min at 175°C golden brown. Enjoy!