Having recently visited this place again, tried out the cafe, and bought a loaf back; my humble attempt at baking seems..humble.. If you live in London, try to get there some time. I've been baking personally and professionally for many years so I know a little about he subject. In my opinion I would say this place is consistently turning out the best bread and cakes I've ever had. They also do bread-baking courses...
Anyway, if you're still reading on after that disclaimer, I promise you this recipe is one of my best. Adding potato to a bread dough I find gives a lighter and more moist finished product, ideal for sandwiches. Other than that, it's quite a standard loaf, though the dough is a wetter one than you'll be used to working with. Also, try the Shipton Mill flours if you're in the UK, they're generally believe to be the best flours around right now. This will help your bread efforts a great deal, if, like me, you need all the help you can get.
2 cups strong unbleached white bread flour
1 cup spelt/wholemeal flour
1 medium potato
½ cup milk
¼ cup water
1 tbs butter
2 tsp yeast
1 tsp sugar
1 tsp salt
oil/little butter for greasing.
- Peel the potato and chop into small pieces. Place in a small pan, covered with water and bring to the boil. Turn to a simmer and cook for 20-30 mins until fork-tender.
- In the meantime, warm the milk and water in a small pan until luke-warm. Remove from the heat and add the yeast and sugar. Stir well and set-aside until the yeast starts to froth.
- Now, in a large mixing bowl, sift the flours together with the salt.
- Place the yeast-liquid and boiled potato, along with the butter in a small food-processor or blender and blend briefly until smooth. Stir this mixture into the flour until the dough starts to come together.
- Empty the dough out onto a floured work surface with more flour to had. The dough will be quite tacky, but adding as little extra flour as possible start to kneed. Continue for 5 minutes to kneed vigurously resisting adding much flour, only as much as makes it possible to work with.
- Place in a pre-oiled mixing bowl and cover with cling film. Set aside in a warm, draft-free place for about 1 ½ hrs, or until the dough has doubled in size.
- Now grease the sandwich tin you are planning to use. Turn the dough out onto your counter with a little flour and kneed briefly then shape into a small loaf.
- Place the dough in your tin, cover with the cling film and let rise another hour, or until the dough has doubled in size again.
- In the meantime, preheat your oven to 350 degrees.
- When the dough is ready, place in the middle of the oven and bake for 40-45 minutes. The bread will be done when it sounds hollow when inverted and tapped on the bottom.
- Empty out onto a wire rack or something that allows air to circulate underneath the bread. Let cool completely before slicing.