Friday, 14 September 2012

Adapted Potato Bread

Shara, welcome to my blog - your recipe will be printed tomorrow!

Sarina has asked for the Potato Bread recipe. You can find the link for the original Potato Bread here at The Iowa Housewife: Potato Bread

After making it per that recipe we adapted it to our taste and needs - which I hope Sue and Myrna don't mind me printing here:

Adapted Potato Bread

Use up to 24 fl oz warm water
2 lbs strong white flour (we do sometimes mix our flours as well)
3 1/2 tablespoons Butter - I use oil its simpler
2 - 3 teaspoons salt
1 1/2 oz potato flakes - Smash
1 oz dry skim milk powder **
1 x 7g packet of dried yeast

Put all ingredients except the oil and water into a mixing bowl (either to make by hand or using a food processor.

Add the oil to the water and add 3/4 of it to the dry ingredients. If too dry add some more.

Knead for 10 minutes or process for about 5 minutes.

Put or turn into a greased bowl and leave to rise until double in size, covered with oiled cling film.

Knock back, divide into 2 and put into two prepared bread tins.Leave to rise, covered with a tea towel.

Bake for 25 minutes in a 220 Celsius oven. Turn out and leave to cool.

**If you don't have dry milk, substitute one cup of regular milk for a cup of water.


I thought sometime I might exchange the potato flakes for real, finely mashed, potato mixed into the water at the beginning to see if it still tastes the same. 

3 comments:

  1. Replies
    1. You are welcome, hope it turns out okay.

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  2. Thanks for the welcome. This sounds really good. We'll definitely have to try it.

    ReplyDelete

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