Potato Bread with Chives

Ingredients

• 2¼ cups active dry yeast
• 1 cup warm water
• 1 tsp unrefined sugar
• 2 tsp corn oil
• 2 tsp salt
• 1 cup cold mashed potatoes
• 1 cup soy milk
• 5 cups unbleached all purpose flour (this can be replaced with  ½ white flour (maida) and  ½ wheat flour) + a little more for kneading
• 2 tsp minced chives (if you can't get chives, replace with finely minced spring onion greens or chopped roasted or sautéed onion)

Method

In large bowl combine yeast and ¼ cup water, add sugar, and stir. Let stand for 10 min. Stir remaining ¾ cup water, corn oil and salt. Mix in the potatoes and stir in the soymilk. Add  ½ the flour stir to combine, then work in the remaining flour to form a stiff dough. Transfer to a lightly floured board. Lightly flour your hands and work surface. Knead dough till smooth and elastic, 8-10 min using more flour so that it does not stick. Place in lightly oiled bowl. Turn over once to coat with oil. Cover. Let the dough rise to double the volume (1-2 hours). Meanwhile lightly oil a baking sheet and set aside. Punch dough down and knead lightly. Turn out onto lightly floured work surface and sprinkle with chives, and knead till chives are well distributed (3-5 min). Shape dough into 1 large or 2 small loaves and place on baking sheet. Flatten loaves slightly, and cover with towel. Set aside covered till it doubles - about 45 min. Preheat oven to 400F (200C). Use sharp knife to cut an X into the top. Bake on centre rack till golden brown 35-45 min depending on size. Tap at bottom - if hollow - remove from rack and let cool on a wire rack before slicing.

Serves 6-8.