No Knead Potato Bread and a Life Off-Grid

Anyone who knows me knows I love hyperbole.  The more ridiculous I can make something sound, the more I appreciate it.  Like me saying I'm going off-grid.

Off-grid usually means self-sustaining, hunting types who don't have electricity running to their homes...i.e off the power grid.   That sounds pretty cool, but in my case, off-grid means a long weekend in the mtns in a cabin without wifi or TV but full electricity and amenities. It means a car full of groceries I hunted at the grocery store and firewood that someone that is not me chopped.

Bread doesn't fit into the above at all but I'm all about lean efficiency.  One post, two topics.  This second topic is pretty spectacular if you're not on the wheat belly or wheat brain or wheat whatever diet.  

I am not.  I love bread.

And of course, I love no knead bread baked up in the cast iron pan.  This one is yet another variation of the recipe I've posted many times except that the star of this loaf is mashed potatoes.  Bread and mashed potatoes--happy post indeed. 

The core no knead recipe calls for a wet dough and letting it sit overnight.  This one looks a bit wetter than the other doughs, but that's what makes it so perfectly moist on the inside while still maintaing that thick, chewy artisan crust.

I still can't believe that 5 minutes of measuring and stirring results in a loaf like this. 

The potato really just adds moistness so you could even serve this up with jam.  The inside texture and crumb was so fantastic that this version definitely climbs up the ladder of favorites in the no knead category.

No Knead Sourdough Bread

Ingredients
1.5 cup ultra mashed potatoes (no lumps)
3 1/4 cups flour
2 teaspoons sea salt
1 cup water
2.5 tsps yeast

Instructions

1. Spoon mashed potatoes into a bowl with flour, salt, yeast and water. Mix with wooden spoon until combined. 
2. Cover bowl with plastic wrap and set aside for 12-16 hours or overnight. 
3. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 25 minutes. 
4. While the oven and pan is preheating, dump dough onto a heavily floured surface and shape into a ball. The dough will be sticky--keep flouring your hands and rolling dough in flour while forming ball. Cover with plastic wrap and let rest until pan is ready. 
5. Remove hot pan from the oven and carefully drop dough into ungreased pan. 
6. Cover and return to oven for 30 minutes. 
7. After 30 minutes remove the lid and bake an additional 10-15 minutes or until golden brown. 
8. Remove bread from oven and place on a cooling rack. Let cool before slicing