Wednesday, November 17, 2010

Potato Bread

Recently I have taken to using my friend Lisa's variation of my white bread recipe. She simply adds one mashed potato to the dough and voila it becomes soft and smooth potato bread. Today I am making some.

6 cups bread flour
1 scant Tablespoon salt
1 scant Tablespoon yeast
1/4 sugar

1 medium sized potato, mashed
2 c. very warm water
1/4 c. Canola or vegetable oil

Install kneading attachment, turn mixer to speed 2 and let it do it's thing. Check after 3 minutes to see if it needs a little more water--shouldn't be sticking too much to the sides of the bowl but should not at all be dry. Continue kneading for another 5-6 minutes.

Remove kneading attachment and cover bowl with plastic. Let rise until double in size (1-2 hours depending on how cold your house is).

Punch down dough and let rest 5 minutes.

Divide dough into 2 equal parts. Shape into 2 equal loaves. Place into lightly greased loaf pans. Cover with plastic and let rise till double (about half the time as before).

When dough is nearly risen preheat oven to 375 degrees. Bake loaves in 375 degree oven for 35 minutes. Remove from loaf pans and cool on racks at least 25 minutes before slicing into these luscious loaves. Or, let cool completely before cutting to use as sandwich bread.

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