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OMG Bread!!
Today I made my first potato bread. It's yet another recipe from the book ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
smarbaby gave me for my birthday a few years ago. I can honestly say this is the best tasting white yeast bread I have ever made.
Here's how you do it:
Peel and boil 1 large or 2 small potatoes until soft.
Drain and reserve potato water, fill or drain to one cup at 105-115 degrees F.
Add 2 packs of active dry yeast and a pinch of sugar.
Heat 1 cup buttermilk and 2 oz butter until butter melts. Add a shake of salt and a tblsp of sugar.
Put both in mixer and add 2 cups ap or bread flour. I used bread flour. Mash potato and add that too.
Beat until smooth, about 2 minutes.
Then add flour 1/2 cup at a time (max 7 cups) until it pulls away from the sides.
You know? like bread dough.
Knead with dough hook or hands 5 minutes.
My first rise took an hour and was huge. The book says you might need up to 2 hours. It should double in bulk.
I then divided it into two and put it in greased loaf pans.
They were enormously risen after 45 minutes (I proof on the stove w/stove on warm)
Bake at 375 degrees F for 45 minutes. Take out of pans immediately and tap bottoms to ensure that they sound hollow.
This is a rich, tasty, slightly sweet bread. You can taste the buttermilk, it has a soft, flaky crumb and a thin, chewy crust. Wonderful stuff!!
I think I'm still making a brioche for the party, so I can hollow it out and put dip in it like a square.
smarbaby gave me for my birthday a few years ago. I can honestly say this is the best tasting white yeast bread I have ever made.Here's how you do it:
Peel and boil 1 large or 2 small potatoes until soft.
Drain and reserve potato water, fill or drain to one cup at 105-115 degrees F.
Add 2 packs of active dry yeast and a pinch of sugar.
Heat 1 cup buttermilk and 2 oz butter until butter melts. Add a shake of salt and a tblsp of sugar.
Put both in mixer and add 2 cups ap or bread flour. I used bread flour. Mash potato and add that too.
Beat until smooth, about 2 minutes.
Then add flour 1/2 cup at a time (max 7 cups) until it pulls away from the sides.
You know? like bread dough.
Knead with dough hook or hands 5 minutes.
My first rise took an hour and was huge. The book says you might need up to 2 hours. It should double in bulk.
I then divided it into two and put it in greased loaf pans.
They were enormously risen after 45 minutes (I proof on the stove w/stove on warm)
Bake at 375 degrees F for 45 minutes. Take out of pans immediately and tap bottoms to ensure that they sound hollow.
This is a rich, tasty, slightly sweet bread. You can taste the buttermilk, it has a soft, flaky crumb and a thin, chewy crust. Wonderful stuff!!
I think I'm still making a brioche for the party, so I can hollow it out and put dip in it like a square.