Light Loaf
Dec. 29th, 2007 05:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
omorkaSince ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
colorwhirl was asking for bread recipes . . .
Farmer's Potato Bread:
1 cup warm water*
1/2 cup leftover mashed potatoes
1 T light brown sugar
1/2 t salt
2 cups bread flour, plus up to 1/4 c more
1 1/2 t yeast
*The original recipe said to use the water you boiled the potatoes in, but I never do.
If you have a bread machine, put the ingredients into the bread machine in the appropriate order for the machine (it'll be either top-to-bottom or bottom-to-top depending on the type) and set for a regular white bread cycle, 1 1/2 lb loaf. Check during the mixing phase; if it's too wet and sticky, add 1 T of flour at a time until it behaves, up to that extra 1/4 cup - don't add more than that even if it's still sticking to everything. Remove the loaf the instant the timer goes off, tip it out of the baking pan, and let stand on a rack to cool 15 minutes or more before slicing. (If you don't let it stand, it will fall apart when you try to slice it.)
If you don't have a bread machine: Stir the brown sugar into the warm water and proof the yeast for 10 minutes. Add the potatoes by spoonfuls and stir in. Work in the 2 cups bread flour and knead until smooth and elastic, adding up to 1/4 c more as necessary if the dough is still sticky. Put in a lightly greased bowl and let rise until doubled in a warm place. Punch down and knead lightly for a few turns; form into a loaf, either freeform or in a lightly greased and floured nonstick 9" x 5" loaf pan. Preheat oven to 400° F, slide in the loaf, and reduce the heat to 375°. Bake for 40-45 minutes, or until the loaf sounds hollow when the bottom is tapped. Let cool on a rack before slicing.
This makes a high, light loaf with a fluffy texture - good for sandwiches and French toast. If you like caraway (I don't), you can transform this into Hungarian potato bread by adding 2 t caraway seeds.
colorwhirl was asking for bread recipes . . . Farmer's Potato Bread:
1 cup warm water*
1/2 cup leftover mashed potatoes
1 T light brown sugar
1/2 t salt
2 cups bread flour, plus up to 1/4 c more
1 1/2 t yeast
*The original recipe said to use the water you boiled the potatoes in, but I never do.
If you have a bread machine, put the ingredients into the bread machine in the appropriate order for the machine (it'll be either top-to-bottom or bottom-to-top depending on the type) and set for a regular white bread cycle, 1 1/2 lb loaf. Check during the mixing phase; if it's too wet and sticky, add 1 T of flour at a time until it behaves, up to that extra 1/4 cup - don't add more than that even if it's still sticking to everything. Remove the loaf the instant the timer goes off, tip it out of the baking pan, and let stand on a rack to cool 15 minutes or more before slicing. (If you don't let it stand, it will fall apart when you try to slice it.)
If you don't have a bread machine: Stir the brown sugar into the warm water and proof the yeast for 10 minutes. Add the potatoes by spoonfuls and stir in. Work in the 2 cups bread flour and knead until smooth and elastic, adding up to 1/4 c more as necessary if the dough is still sticky. Put in a lightly greased bowl and let rise until doubled in a warm place. Punch down and knead lightly for a few turns; form into a loaf, either freeform or in a lightly greased and floured nonstick 9" x 5" loaf pan. Preheat oven to 400° F, slide in the loaf, and reduce the heat to 375°. Bake for 40-45 minutes, or until the loaf sounds hollow when the bottom is tapped. Let cool on a rack before slicing.
This makes a high, light loaf with a fluffy texture - good for sandwiches and French toast. If you like caraway (I don't), you can transform this into Hungarian potato bread by adding 2 t caraway seeds.
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Date: 2007-12-30 01:21 am (UTC)no subject
Date: 2007-12-31 08:15 am (UTC)