Mon, Feb 01, 21
The ultimate recipe on this month’s visitor chef sequence is Candy Potato and Spring Onion bread by Anaïs van Manen. Anaïs creates playful, sincere dishes that reference her Vietnamese background whereas encompassing completely different cultures, methods, and experiences.
“Not everyone has a scale or cup measurements at house, so having a go-to bread recipe may be tough. Right here using a mug, helps you retain in ratio your components and lets you make a scrumptious flatbread by eye.” Anaïs van Manen, @anais.vanmanen
- 2.5 mugs of bread flour
- 1 medium-size candy potato, steam and mashed (it ought to be slightly below one full mug and nonetheless flippantly heat)
- 3 full tbsp of yogurt
- 1/2 mug of lukewarm water
- 2 tbsp of Further Virgin Olive
- 1 tsp of Maldon salt
- 1 tsp of sugar
- 1 tsp of turmeric powder
- 4 spring onions finely chop
- 1 pack of energetic yeast
Yogurt Egg wash
- 1 giant egg yolk
- 1 tbsp of yogurt
- 1 tbsp of Further Virgin Olive Oil
- Sesame seeds
- White Pepper
- Maldon Salt
- Finely Chopped Spring Onion
Combine your flour, salt, sugar, turmeric powder, and spring onion in a Bowl. In a jug, stir collectively your yeast, lukewarm water, yogurt and olive oil.
Add your mashed candy potato to your flour combine, and progressively add your liquid to the combination. Knead the dough till effectively mixed for about 3 minutes. Cowl and let it relaxation for 15minutes.
Sprinkle your work floor with flour, knead your rested dough for 10 minutes, put the dough in a clear oiled bowl, cowl with a kitchen towel, and let it proof till it doubles in measurement.
Because the dough is sort of mushy to deal with, we need to have parchment paper beneath the bread to slip it into your scorching pan. Reduce 2 items of spherical parchment paper that can slot in your pan.
Divide your dough into two balls and place every ball on high of your parchment paper. You then need to press slowly from the sting of the bowl till it reaches the sting of your parchment paper. Let every bread relaxation for an additional 45 minutes. Pre-heat your oven to 240C, together with your forged iron pan inside. Combine your yogurt egg wash in a bowl till clean.
When able to bake, make little dimples onto bread and brush your egg wash abundantly on high. Slide your bread onto the new pan. Sprinkle your sesame seeds, Maldon salt, white pepper and spring onion over the bread.
Flip down your oven to 200C and Bake it for 18minutes till golden brown, then flip it and bake for an additional 5 minutes for a crispy backside. In case your oven will get too scorching, you may cut back your warmth to 180C. Take your bread out of the oven and switch your brad to a grill/rack to let it cool.
Anaïs van Manen, @anais.vanmanen