from Home Baking: The Artful Mix of Flour & Tradition Around the World
I don't know if it was the fear of making bread but never before have I left the making of a Daring Baker challenge so late. I have until midnight tonight to post so I'd better hurry up and start typing. This morning as I sat making baubles and what have you for the School Christmas Fair drinking nice coffee and having a bit of a chat. I put to the back of my mind that I still had to make the Tender Potato Bread as chosen by our host this month, the lovely Tanna of My Kitchen in Half Cups. At 4.30pm this afternoon when I still hadn't started I did think about posting on the DB blog to say I was quitting and that I was incapable of living up to the thing that is a Daring Baker. However I was wrong and for that I thank you Tanna. We just ate the best Focaccia, warm, fresh out of the oven that we ever did taste! The bread rolls look superb and the large loaf looks amazing too and me well I'm amazed and pretty proud of myself this evening. Those who read this blog regularly know that I am not the bread maker in the family. The boys are, both grown and small. Not anymore - I am bread maker extraordinaire!
I peeled enough potatoes to allow for Little and Small to have some for their dinner. With them fed I began a proper. There wasn't enough water from the boiled potatoes which was actually a bonus as I used cold water to get the 3 cups required and this meant it cooled it down quicker. A bonus when you're running as late as I was. Did you hear that? As late as I was. I can say that now because the bread is made and I've still got hours left to post before the witching hour. I mixed the first two cups of flour and yeast to the potato and water and let it rest. I then added most of the rest of the flour and decided to transfer to the KitchenAid as my back was starting to hurt. If anyone has any tips for kneading dough or generally doing repetitive stuff without pain when you have a torn disc in your lower spine please let me know. I did the second kneading by hand. That dough was sticky, I think I may have clogged both the bathroom and kitchen sinks with cleaning my hands and the mixing bowls. It felt really good, though a bit like a fat squidgy tummy. Anyway I decided to go for a focaccia, 6 rolls and a large-ish loaf - as you can see.
If you want to check out what all the other Daring Bakers did (nearly 400 of them now) then click here to go the Daring Bakers Blogroll. If you want to check out the recipe then click here to go to Tanna's blog.
Tanna sums up beautifully what being a Daring Baker is about. She says 'Being a Daring Baker is about trying new recipes, new techniques and taking risks. It’s about reaching just past that comfort zone.This is a Daring Baker Challenge, not a contest and not a competition because at its heart and soul is the support and sharing the how to of baking with 300+ 400+ Daring Bakers once a month.'Thanks again Tanna, you really are a STAR!
I'm now off to sit down, put my feet up and have a huge glass of W.... ater!