Easy Potato Chive Bread

Easy Potato Chive Bread
I first made this recipe five or so years ago for a family St Patrick's Day party.  The bread did not make it to the meal as everyone I passed with the basket grabbed a slice, with not even a crumb left for me.  I have been thinking about it ever since, but for whatever reason I have not made it since.  That is until last week. 

Today I finished the last piece.  I have had it on its own, alongside soup, topped it with tofu and slathered it in sauce.  My favorite hearty way to enjoy it is toasted with mashed avocado, sprinkles of Picante Passion, sea salt and twist of lemon.  It wont take another 5 years for me revisit this classic.

This recipe can be made with traditional all purpose flour instead of the sprouted spelt.  I adapted it from the basic recipe in Jim Lahey's, My Bread.  Honey was added because it helps the spelt to rise better, you do not need it when using traditional wheat flour.

  • 3 cups sprouted spelt flour
  • 1 1/4 tsp sea salt
  • 1 tsp yeast
  • 1 1/3 cup water or whey from making cheese (55-60 f )
  • 1 tbsp local honey
  • 1 red potato, diced with skins on
  • 1 cup chopped chives or 4 stalks green onions, sliced
  • 1 tbsp Herbs de Provence
  • 2 tbsp caraway seeds, optional for topping


Thoroughly combine flour, salt and yeast.  Add the whey or water and honey.  When mixed the dough will be sticky.  Cover loosely and allow to rise in a warm environment for 12 to 18 hours.

Easy Potato Chive Bread

Dust a piece of parchment with flour and remove dough from the bowl.  Stretch the dough and top with the stuffing ingredients (herbs, potatoes and chives) and roll up dough, then fold it back together, leaving the crease resting on the paper.  Cover with a towel and let rise for 2 hours.  You can either bake it in this form or twist it in to a circle and place in your cast iron pot. 

After 90 minutes of the rising time place your pot or baking stone in an oven that has been preheated to 475 f.  When the dough finishes rising, sprinkle with seeds and carefully slide it into the hot pot or onto the stone.  Bake 30 minutes.  Remove from the oven.  Check to see if the internal temperature is 200 f.  If it is and the bread has browned to your liking it is finished.  Should you want a darker crust put it back in the oven uncovered for 15 minutes.

  Easy Potato Chive Bread

Special Spud Suggestions:

 

Photo Credit: Julie Cecchini


Almond Glitter Ball Cookies

Our take on Martha Stewarts glitter ball cookies

I was looking to find a use for the blue sanding sugar taking up space in our storeroom.  I was also looking for a way to repurpose some boxes gingerbread man cookie cutters came in.  These perfectly useful things had been sitting around for years.  Frankly, I was tired of looking at them. 

At times like these I turn to Pinterest for inspiration.  There I found a recipe for Martha Stewart's Gingered Glitter Balls.  I was intrigued. The recipe called for rolling a butter cookie in sanding sugar, baking the balls and then glueing 2 halves together with a gingered frosting.  The result is something like a miniture disco ball.

I am impatient and I wanted to actually be able to try these for myself; so I adapted the idea to what I had in my gluten free pantry.  The result is an almond cookie, that send shivers down your spine as you enjoy.  Divine, delicious and decadent.

gluten free glitterball cookies

Use this mix or buy our easy to use Glitter Ball Kit

Preheat oven to 350 degrees. Cream Butter with water and fold into Almond Flour and Cookie Mix. Shape into 3/4-inch balls.  Chill the dough if you find it too sticky to work with. Place sanding sugar in shallow bowls. Roll each ball in sanding sugar, and place on parchment-lined baking sheets, spacing 1 inch apart.

   

Bake,for 10 minutes. Rotate sheets to different racks and turn around.  Bake for another 5 minutes or until cookies begin to get golden brown.  Remove and let cool completely. Glue two halves with just enough Buttercream frosting to allow them to stick together.

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Other Desserts you may enjoy

 

Photo Credit: Julie T Cecchini