Vichyssoise (Potato-Leek Soup) Bread
A favorite soup of mine makes a favorite bread of mine.
- 1 tablespoon butter ( 15 g)
- 1 leek ( white portion, chopped)
- 1/4 medium onion ( chopped)
- 1 potato ( 8 ounces, peeled and chopped)
- 1 1/2 cups chicken broth ( low sodium) or 340 g water
- 1/2 teaspoon table salt ( 10 g – reduce for soup alone)
- 2 tablespoons heavy cream ( 28 g)
- 2 tablespoons sour cream ( 28 g)
- 5 1/4 cups flour ( 682 g unbleached all purpose - or 10% rye)
- 2 1/2 teaspoons instant yeast ( 7 g)
- Cook leeks and onions in the butter until wilted and translucent.
- Add chopped potatoes, salt and water or broth. Simmer 20 - 40 minutes until potatoes are tender and remove from heat. Salt value is based on making bread. For soup, adjust by taste.
- Puree using an immersion blender or in batches in a blender – carefully. A fine puree is not necessary for making the bread.
- Cool to 75 F and add the creams. For bread, pour into the mixing bowl.
- 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.
- 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.
- Place in an oiled bowl or container hopefully with straight sides so that you can tell when the dough has doubled in size.
- 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
- Divide into two even portions and roll into cylinders and place each in oiled 8" x 4" loaf pans .
- While rising about 30 minutes to double in volume, heat oven to 375°F.
- Bake for 30 minutes until 190F – 200F internally and sounds hollow when thumped.