Vichyssoise (Potato-Leek) Bread

• butter↗1 tablespoon

  (15 g)

• leek1

  (white portion, chopped)

• medium onion↗1⁄4

  (chopped)

• potato1

  (8 ounces, peeled and chopped)

• chicken broth↗1 1⁄2 cups

  (low sodium or 340 g water)

• table salt↗1⁄2 teaspoon

  (10 g)

• heavy cream↗2 tablespoons

  (28 g)

• sour cream↗2 tablespoons

  (28 g)

• flour↗5 1⁄4 cups

  (682 g unbleached all purpose)

• instant yeast↗2 1⁄2 teaspoons

  (7 g)

Step-by-step instructions

1. 1

   Cook leeks and onions in the butter until wilted and translucent.

2. 2

   Add chopped potatoes, salt and water or broth. Simmer 20 - 40 minutes until potatoes are tender and remove from heat.

3. 3

   Puree using an immersion blender or in batches in a blender – carefully. A fine puree is not necessary for making the bread.

4. 4

   Cool to 75 F and add the creams. Pour into the mixing bowl.

5. 5

   Add flour and top with the yeast. Mix well with wooden spoon or with a paddle attachment in a mixer. Once mixed, let rest 5 minutes.

6. 6

   Knead by hand or using a dough hook for 8 minutes until smooth. While kneading, adjust liquids or flour to get a tacky but not sticky dough. Turn the dough out onto counter and stretch into a rectangle. Fold the dough letter-style, top downward, bottom upward, then the sides to the middle until a package is formed. Roll into a ball.

7. 7

   Place in an oiled bowl or container hopefully with straight sides so that you can tell when the dough has doubled in size.

8. 8

   After 20 minutes, do another strech and fold and return to bowl. It should take 40 to 45 minutes to double in size at 75°F

9. 9

   Divide into two even portions and roll into cylinders and place each in oiled 8" x 4" loaf pans .

10. 10

    While rising about 30 minutes to double in volume, heat oven to 375°F.

11. 11

    Bake for 30 minutes until 190F – 200F internally and sounds hollow when thumped.