It's the last day of the school holidays. It's grey and gloomy outside ensuring we don't do too much on our last day. We spent last week down south. We were lucky to receive that "Hey, we are away for the holidays, why not use our house" call and headed to my SIL's by the beach. Once again that country air and beautiful scenery created the perfect landscape for a relaxing holiday and the inspiration to get in that kitchen. It's like you are making Vegemite sandwiches and doing dishes for the first time when you can see the ocean.
The winning recipe of the holiday was Annabel Langbein's Crusty Flat bread. Other bread recipes I have tried always seem to resemble dense cakes rather than fluffy loaves. This recipe however is a winner. Beautiful beautiful bread. What can't you do with a potato??
Crusty Flat Bread 1 1/2 cup warm water
1 1/2 tsp dry yeast
1 packed cup of mashed potato
1/4 cup olive oil
4 1/2 cup plain flour
2 tsp salt
2 tbl olive oil
2 tsp fresh rosemary
1/2 tsp sea salt
Place warm water and yeast in a mixing bowl and let stand for 2 minutes. Add the remaining ingredients starting with the potato, stirring in between each one. Once combined, work dough on a floured surface for approximately 4-5 minutes. Place in an oiled bowl and covered in a warm spot for 3-4 hours.
When ready to bake, place baking tray/pizza stone in oven at 220 degrees to pre heat. Punch down dough and cut in half to make 2 loaves. Roughly shape dough to fit on tray. Press dimples into the dough, drizzle with olive oil and sprinkle with fresh rosemary and sea salt. Place on lined baking tray and bake for 20-25 minutes or until golden brown.