Daring Bakers Get Doughy

Sadly I missed  last months Daring Baker  event hosted by Mary of  Alpineberry .  Those Bostini Cream Pies did look good.  This month Tanna at My Kitchen in Half Cups is hosting and has chosen Tender Potato Bread.

Nigel over at the NZ blog Curios Kai  has documented his making of a traditional Maori Potato Bread known  as  Rewena Bread .  Potato is used as the leavening agent.

I've been trying to find the time to make my bread since we got back from Australia on 12th November. An invite from Arfi to go whitebaiting  on the Waikato River and instructions to bring something for a shared lunch gave me the excuse.

I started the process about 5PM Tuesday night by boiling the potatoes. By 10 PM I had two loaves of focaccia sitting on the bench. This was my first time using potato in bread dough. All went well with the dough and the baking. I used 16 ounces of potato and did not need to add all of the flour. The dough was soft as I expected. Personally I prefer my regular plain old flour dough. But it was fun to try this dough. Thanks for the challenge Tanna.

Here are a few photos of the white baiting trip.  That's Arfi  in the pink top.  You can tell she's a blogger - she's wearing a  camera. Click on any photo to enlarge.

We had lots of fun and the white bait fritters were delicious.