Title: Potato Bay Leaf Bread
Categories: Magazine Herb Bread
Yield: 1 Rnd loaf

2	md	Waxy potatoes; washed
6		Fresh bay leaves
		Water
		White dough **
		Flour; all-purpose
		. for shaping
		Flour; whole wheat
		. for rising

** See other recipe "Simple, Essential Bread Starters"

Bay leaves decorate this round loaf and subtly infuse it with flavor. This is a good bread to pair with robust soups and stews.

DIRECTIONS:

Place the potatoes and three of the bay leaves in a small pan and cover with cold water. Bring to a boil, then reduce the heat and simmer 30 minutes, or until the potatoes are tender but still firm when poked with a fork. Drain and save the cooking water; discard the bay leaves; let the potatoes cool. Peel the potatoes and cut in a small dice.

Prepare the white dough, substituting potato cooking water (cooled to room temperature) for the water in the recipe and adding the diced potatoes during the final 2 minutes of kneading. Line the bowl with the remaining bay leaves and place the dough on them for the first rising.

When the dough has doubled, punch it down and turn out onto a lightly floured work surface. Reserve the bay leaves. Shape the dough into a loose, round loaf, cover, and let rest 15 minutes. Rub the whole wheat flour into a dish towel, thickly coating it so the dough will not stick to the towel. Line a large, deep bowl double the volume of the loaf with the towel.

Adding flour to keep the dough from sticking, pound out the loaf into a disk 1/2 inch thick. Then begin pulling in the edges of the dough to the center and pressing to seal, turning the dough as you make your way around the disk. Continue circling the disk until it begins to tighten into a round loaf. Invert the loaf. Lay the reserved bay leaves end to end in a triangle on top of the loaf and gently press them about 1/4 inch into the dough so they will remain in the dough as it rises. If the leaves are dry and brittle, soak them in water for a few minutes so they will be easier to work with.

Place the loaf in the bowl, seam side up. Cover with plastic wrap and let rise 2 1/2 hours, or until almost doubled.

A half hour before baking, preheat the oven to 425øF with a baking stone in the lower third of the oven and a small pan of water on the lowest rack. Carefully invert the loaf from the bowl onto the baking stone. Bake for about 30 minutes, or until the crust is brown, removing the pan of water after 10 minutes. Test the loaf by tapping the bottom with your knuckle. If it sounds hollow, it's done. Remove it to a baking rack and let cool completely before slicing. If flour hides the bay leaves, simply brush it off.

Makes 1 round loaf. ** The Herb Companion -- Oct/Nov 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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