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Ingredients
The night before:
- 1 1/4 cup bread flour
- 3/4 cup lukewarm water
- 1/4 teaspoon instant yeast
In the morning:
- 3 cups bread flour
- 1/2 teaspoon salt
- 2 1/4 teaspoon instant yeast
- 1 cup potato filling
- 1 cup lukewarm potato water
- Semolina for dusting
Filling
- 1 cup mashed potato
- 2 tablespoons oil
- 1/2 medium onion (chopped fine)
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (minced)
- 1/2 a habenero chili (minced)
- 1/2 teaspoon garam masala spice
- 1/2 teaspoon tumeric
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
- 1 tablespoon corriander (chopped)
- juice from 1/2 a lemon
Method
The night before mix together the night before ingredients till well blended. Cover with plastic wrap and set aside till morning. In a saucepan add the oil and the chopped onions saute till lightly golden. Add garlic, ginger and habenaro pepper; mix well. Add in masala spice, tumeric and cumin. Saute 1 minute. Add chili powder and mashed potatos, mix till combined. Add lemon juice, salt and coriander saute till well combined. Remove from heat and allow to cool. In a sauce pan heat up the potato water then pour into a large bowl. Check temperature of potato water you want it to be about 110F. Add in about 1 cup of flour and mix till blended. Add in night before mixture and the yeast. Mix together. Add in the cooled potato mixture. Beat together till mixed. Slowly add flour and mix till it becomes to hard to mix. Sprinkle some flour on a flat surface and pour out the dough. Knead dough for 8-10 minutes, slowly adding flour as needed. You want the dough to be slightly sticky, smooth and elastic. Place dough into a lightly oiled bowl. Cover with plastic wrap and allow to rise till double in bulk. About 1 hour. Prepare a cookie sheet with some parchment paper and sprinkle a little semolina or cornmeal. After dough has risen, remove and cut dough in half. Shape dough into two balls. Place on cookie sheet cover and allow to rise for 1 hour. Bake in a preheated 375 degree oven for 30-35 minutes. If you place a thermometer into the center of the loaf it should register 180 degrees or when you tap the bottom of loaf it sounds hollow. Remove from pans and cool on a wire rack.
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