Saturday, January 16, 2010

Crusty Potato Bread

This week's theme revolves around potatoes as we bought 10lb of Russet potatoes last week. Thus, we are baking crusty potato bread this week.

  • 1 cup whole wheat flour
  • 1 cup mashed potatoes
  • 1/2 cup milk
  • 1/2 cup water
  • 2 1/4 teaspoons active dried yeast
  • 2 teaspoons sugar
  • 3 cups bread flour
  • 1 teaspoon salt
  • 3 tablespoons butter
  1. Boil peeled potatoes in boiling water for 20-30 minutes. Mash the potatoes.
  2. Place milk and water in a microwave and heat to lukewarm in a bowl.
  3. Stir in sugar and yeast and set aside for 5 minutes.
  4. On a separate bowl, sift bread flour, whole wheat flour and salt.
  5. Mix butter and mashed potato into flour using hand.
  6. Pour wet ingredient into dry ingredient and mix until all well blended.
  7. Place dough onto a lightly floured surface and knead for 8 - 10 minutes until dough becomes smooth.
  8. Place the dough into a greased bowl and cover with cling wrap till double in size for about an hour.
  9. Punch dough down and place into a greased bread pan.
  10. Cover and leave in a warm place until dough is level with top of pan.
  11. Bake at 400 degrees F for 45 minutes and cool on a wire rack.
Overall, we find the bread is soft in the inside and crusty on the outside. However, the bread is lacking in potato flavor. Probably we should increase the amount of potatoes in the future.

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