A loaf of potato bread, some hot lentil soup and a green salad…a comforting quick meal on a cold day!
7 grams yeast
¼ cup warm milk
3 1/2 cups plain flour
2 tbsp full cream milk powder (I use Nido)
1 tsp salt
1 cup mashed potato (warm)
½ cup chopped fresh chives ( optional)
1 cup warm water
1 egg white to glaze
2 tsp cold water
2 tbsp Sunflower seeds
Brush a 25 cm round cake with melted butter
Line base with baking paper.
Dissolve yeast in warm water and leave in a warm place for 5mts or so, until frothy.
Sift flour, salt and Nido milk powder into a large bowl.
Mix potato and chives.
Pour in the yeast mixture and extra warm water as needed to make soft dough. (Adjust flour/potato accordingly)
Knead for about 10 minutes.
Transfer it to a greased bowl. Oil the surface of the dough and cover with a cling wrap.
Leave the dough in a warm place for about an hour.
Punch down the dough, knead for about 1 minute and divide into 12 equal balls.
Place 2 layers of 6 balls each in a daisy pattern. 2 balls as the flower centre and others around it.
Cover with a plastic wrap and let stand for another 45 minutes, until dough doubles in size.
Brush with egg white and water.
Sprinkle sunflower seeds onto the centre ball.
Preheat oven to 210 degrees C.
Bake for 15 minutes.
Reduce oven temp to 180 degrees C and bake for another 20 minutes or until skewer inserted in center comes out clean.
Leave for 10 minutes in the pan, and then turn out on a wire rack to cool.
Serve with herb butter.
Delicious eaten hot.
Add herbs (dried or fresh) of your choice (parsley, dill, basil) to butter at room temperature. Add garlic and pepper according to taste. Put the butter back in the fridge for about an hour, so that the flavors are enhanced.
(Source: Adapted from Classic Essential Bread and Buns)