Printable version here.
Taste & Create is an event idea of Nicole’s at For the Love of Food. What one does (if you want to be a part of this) is to write in to Nicole and she then randomly pairs you up with a fellow blogger. Paired bloggers then go through each other’s blogs, find something they like to re-create and then write about it on their blogs.
I came across this event a couple of months back but didn’t have the time to be a part of it. I thought this was a nice way of discovering another food blog and cooking from that person’s recipe collection.
Well, I signed up to be a part of this month’s Taste & Create and my partner in this endeavour is Valli of More Than Burnt Toast. I had come across her blog earlier as a fellow Daring Baker.
May I introduce you to Valli? She lives in Canada, has a daughter in the 3rd year at University, and says she loves traveling and cooking. She also syas she has a family who very happily enjoy playing guinea pigs to all her experiments with food.
She has a lot of lovely looking food and recipes on her blog but not for me simply because I’m a vegetarian. That’s not to say I didn’t find anything I could cook. On the contrary, it took me a while to decide what I wanted to cook for this event. I enjoy Italian food (that’s vegetarian, of course).
I finally decide on her Mom and Dad’s Potato Bread. What first caught my eye was the lovely picture she says her dad painted. The next thing was that this bread uses baking powder instead of yeast and so doesn’t take very long to make. And I like to bake bread! I reduced the time further by mixing up everything in the food processor. :)
I am reproducing Valli’s recipe below. I made a small addition of some dried herbs and used processed cheese, otherwise this is her recipe.
2 cups all-purpose flour
1 tsp salt
1/2 tsp mustard powder
2 tsp baking powder
1 cup grated processed cheese (this was what I had)
2 cups cooked, mashed potatoes
3/4 cup water
1 tbsp oil
2 tsp mixed dried Italian herbs
Put the flour, salt, dried herbsmustard and baking powders into the bowl of the processor. Pulse a couple of times till mixed.
Keep aside about 2 tbsp of the cheese and add the remaining cheese and mashed potatoes to this. Pulse again till mixed. Now add the water and oil and process till everything comes together as a soft dough.
Turn the dough onto a floured surface and shape into a round approximately 8” in diameter. Placed on a greased sheet/ tray. Mark the loaf into four without cutting through. I used a sharp knife for this. Sprinkle the 2 tbsp grated cheese over the loaf and bake at 220C for about 30minutes. Cool on a rack.
Valli suggests eating this bread as fresh as possible or toasting it. We ate it fresh!
The bread was very soft (as you can see in the picture) and really tasty. I think what I liked the most was that this bread was made so quickly. I shall definitely be making this again.