Trying another new bread in my spare time.. Experimental potato bread ------------------------------------- 4-1/3 c bread flour 2/3 c instant mashed potato flakes 1 TBS + 1 tsp granulated cane sugar 2 tsp salt 3 TBS softened butter (salted) 1-2/3 c warm spring water (~110 F) 2-3/4 tsp quick rise yeast 1 egg ~1 TBS milk (if needed for good dough consistency) ---------------------------------------------------------------------- PROCEDURE Combine water, sugar, yeast in bread machine pan- let proof ~12 minutes Add softened butter (not melted) and dry ingredients to yeast water Set machine to dough setting, add egg, push GO. Watch dough after a few minutes, add milk if necessary While machine is working, lightly flour countertop, spray two bread pans with olive oil When dough cycle is complete (keep an eye on it, this gets really big), punch down the dough and turn it onto lightly floured countertop. Roll to rectangular shape, approx. 12X18, and divide in half. Starting at the 9 edge, roll up to form loaf, sealing all seams- then place in sprayed pan and pat down into the bottom. Repeat for second loaf. Place waxed paper over top of pans, cover with damp towel, and set in a warm place to rise to about double size (~40 minutes) Preheat oven to 375F. I have pizza stone and a 9X13 pan of water in the oven. Slit top of loaves once each, lengthwise, approx. 1/2 deep Bake for 30-35 minutes, should sound hollow and be golden brown on the top when done. Remove to cooling rack and let cool.
Posted on: Fri, 12 Sep 2014 18:22:31 +0000
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