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Cinnamon Potato bread – because it’s worth it….

December 23, 2011

Last night Poppy and I went to The Barrel House to see local singer songwriter and talented musician, Ryan Keen about to make it big we think/hope.  Watch “Thank You” here  – and support acts, one of whom was Fiona Bevan who’s another really good singer songwriter and different in a  quirky way.  “A broken heart can heal” was great and the video is not to be missed. A really good evening.

Anyway, before going out I made a cinnamon potato bread.  I wasn’t sure it was going to work, but it did. It’s based on Moravian Sugar cake which I had in Pennsylvania years ago – when I say based I mean that very loosely. I’d been told that Moravian sugar cake used potato instead of liquid, but never tried it until now.

Start by cooking then mashing some potato – you’ll need a cup full. Add this to a 3 cups full of strong white bread flour, a cup full of sugar,  half a cup full of melted butter, one egg and a heaped teaspoon full of fast acting dried yeast – the sort you don’t have to activate first in water, but just add straight to the flour. You don’t need any other liquid!

Mix well and knead until it’s smooth. I don’t usually flour the board – I put oil on it to stop it sticking and it works. Let it rise until twice the size, then knock it back and put it on an oiled baking tray to rise again. Push holes in the top and let it rise again  then rub a mixture of cinnamon and sugar (roughly twice the amount of sugar to cinnamon) mixed with  a little melted butter  into the holes and over the top of the bread. Bake in a hot oven for about half an hour, maybe a bit longer. Really worth making. Honest.

 

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