*The giveaway portion of this post is over but you can still enjoy the recipe!*
Spring seems right around the corner here in North Georgia. One day will be sunny and warm and then a front moves in with chilly nights and drizzly rain.
It is the perfect weather for soup and bread which worked out perfectly when Emile Henry USA asked me to give their new Stock Pot (coming out this Spring) a try and asked if I thought it was possible to make bread in their Potato Pot.
I’ve always loved my Emile Henry Potato Pot for baking potatoes so I was anxious to give it a try for baking bread. I have to say, it worked beautifully!
Just a couple of notes. The Potato Pot is part of the EH Flame Line so it can go over direct flames. It is also designed to be rotated while baking, flipping the entire pot from bottom to lid. This was especially helpful when I decided to cook my chopped potatoes in the pot before mixing up the bread recipe. Here is what I found: it works best to actually cook the potatoes in the lid and invert the bottom so that it becomes the lid.
The reason this works better than using it like a regular pot, the “bottom” rests inside the lip of the “top”. This keeps water from dripping out all over your stove while the potatoes are cooking.
The water used in cooking the potatoes will be the water in the bread recipe which adds to the softness of the dough.
You will be amazed by the softness of this dough. It will be a bit on the sticky side but the stickiness is well worth the ultra soft texture of the finished loaf of bread.
Just like when I use the Emile Henry Bread Cloche, you will want to preheat the potato pot base in the oven while the dough is mixing. I also lightly sprayed my potato pot with a bit of oil to help crisp up the crust. You don’t have to score your loaf but I did find that it aided in the texture of the bread.
The other piece I will feature in this post is the NEW Emile Henry Stock Pot. The tulip shaped design makes it very eye appealing and very easy to hold the “neck” to bring your soup to the table for supper.
Because March is “Meat Mincer Hunter Package Month”, I decided to do a rustic sausage and potato soup. You will find the recipe for my Italian Sausage below.
I also decided to shred my onions, carrots and mushrooms for this recipe. I love the flavors they add but I really wanted the sausage and potatoes to be the star of the show. Of course my Ankarsrum Vegetable Cutter Attachment made quick and easy work shredding everything.
Browning the sausage in the stock pot and then removing to a small bowl will allow you to sauté the other ingredients without continuing to cook the sausage. You do not want overcooked, rubbery sausage!
Prep and cook time for this soup was a bit tricky to print. The sausage will have better flavor if you season the ground meat and let marry, covered in the refrigerator for up to 24 hours. You could certainly prepare the sausage first thing in the morning and then use it that night in the soup.
Whether you make your own sausage, or use store bought, you will love the simplicity of this recipe and hopefully it will call to your sausage and potato loving soul like it does mine. 🙂 Enjoy!
Prep time: 20 minutes
Kneading & Baking Time: 1 hour
1/2 lb. golden potatoes, peeled and chopped**
1 cup potato water, use potato water from cooking
1 Tbsp. olive oil
2 Tbsp. sugar or honey
2 tsp. salt
1 Tbsp. gluten
2 Tbsp. instant yeast
3 1/4 cup bread flour, whole wheat flour OR freshly milled hard white flour
Place peeled and chopped potatoes into a pot and cover with about 1 1/2 cups water. Bring to a boil, turn heat to a low/medium and simmer for 15-20 minutes until potatoes are fully cooked through and can be pierced with a knife without any resistance.
*If using a bread cloche or the Emile Henry Potato Pot, preheat oven to 375° and place cloche base or potato pot base into oven while preheating.
Fit the Ankarsrum with the stainless steel bowl and roller/scraper mixing attachments. With a slotted spoon, place potatoes into the stainless mixing bowl. Turn machine on low and allow the roller to gently cream the potatoes. Do not over mix. Add 1 cup of the warm potato water along with the oil. Allow to cool slightly (about 10 minutes).
Add remaining ingredients and turn machine on low. Mix until a soft dough is formed (about 1 minute). Turn speed knob to about 3 o’clock and set timer for 4 minutes. Dough will be very soft and somewhat sticky. This is completely normal for this type of recipe.
Once kneaded, turn dough out on a floured surface. Gently fold from the outside into the middle to form a smooth dough ball. Gently flip ball over to expose a smooth, rounded top. If you desire, score the top with a sharp knife or dough razor.
Place dough into a preheated bread cloche or the Emile Henry Potato Pot. Place lid on top and bake 40 minutes with the lid on and an additional 10-15 minutes with the lid off until top is golden brown.
Once baked, gently remove and allow to cool slightly before serving.
Yield: 1 – 1.5 lb potato loaf.
**Cooks note: I tried several different types of potatoes while recipe testing and found that golden potatoes work the best and produce a much better texture in the finished loaf.
Rustic Sausage & Potato Soup
Serves: 6 adult servings
1 lb. fresh Italian sausage (recipe below)
2 Tbsp. olive oil
1/2 onion, shredded or diced
1 cup carrots, shredded or diced
2 portobello mushroom caps, shredded or diced
1 1/2 lbs. golden potatoes, chopped into bite size pieces
2 tsp. salt
1 tsp. pepper
4 cups chicken broth
2 cup whole milk (or cream)
salt & pepper to taste
fresh herbs for garnish (optional)
1 lb. turkey, chicken or pork, cut into 1 inch chunks or 1 inch strips – Be sure to chill meat before grinding
1 tsp. ground sage
1/2 tsp. dried thyme
1 tsp. salt
1/8 tsp. pepper
1 Tbsp. ground fennel seed
By placing all metal parts of the meat mincer as well as the cuts of meat in the freezer for 15 minutes, it will give you a much better grind.
For a refresher on how to use the Ankarsrum Meat Mincer, click HERE.
*Sausage will have better flavor if once you season and grind again, cover and store in the refrigerator overnight before cooking with it.
Heat 1 Tbsp. olive oil over medium heat in the Emile Henry Stock Pot. Once hot, add raw sausage mixture. Cook, stirring often, until browned and fully cooked. With a slotted spoon, remove sausage into a small bowl and set aside.
Add additional Tbsp. of oil. Add onions and carrots and sauté until slightly softened. If there are any bits of sausage stuck to the bottom of the pot, deglaze with a bit of white wine or chicken broth.
Add mushrooms, stirring until they begin to soften. Add browned sausage and potatoes. Stir to coat everything together. Add salt, pepper, chicken broth and milk.
Place lid on the stock pot, over medium/high heat, and bring to a slight boil. Reduce heat to low/medium and simmer for 45 minutes to 1 hour until potatoes are cooked through and slightly falling apart.
Serve and garnish with fresh thyme and additional salt and pepper to taste.
Emile Henry has graciously agreed to give away their NEW Stock Pot as well as their Potato Pot to one of our blog subscribers. If you are already a blog subscriber, AWESOME! You are already entered to win. If you aren’t subscribed to the Ankarsrum USA blog, sign up for free today and you will be entered to win these amazing items. Contest closes Friday, March 10 at midnight. The winner will be announced on Sunday March 12. Good luck!