I LLOOOVVVEEE this bread recipe! It's great with sandwiches, soups, e-v-e-r-y thing (which I found to be uncommon with homemade bread). It's even good a day old. You know how homemade is great when it's fresh out of the oven and not good the next day (unless it's warm). Well this bread is not that way. Awsome! And you can use leftover mashed potatoes!
makes 1 loaf and 9 rolls (or 2 loaves)
1 cup mashed potatoes
1 cup milk
3 tbsp honey
2 tbsp butter
21.4 oz bread flour (about 4 1/2 cups)
2 1/2 tsp dry yeast
1 1/2 tsp sea salt
2 large eggs
1 tsp olive oil
cooking spray
Combine first 4 ingredients in a microwave-safe bowl. Microwave on high for 2 min. or until mixture is 110°. Stir with whisk until smooth. Lightly spoon flour into dry measuring cups; level with knife. Combine 6.75 oz (about 1 1/2 cups) flour, yeast, and salt in a large mixing bowl. Add potato mixture to flour mixture, stirring with a fork until combined. Add eggs; stir until combined. Add 9 oz (about 2 cups) four to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tbsp at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let sit for 5 minutes.
Divide dough in half. Working with one portion at a time, shape into loaf and place in loaf pan coated with cooking spray.
Shape remaining portions into 9 parts and roll into a ball. Place balls in an 8-inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350°. Bake for 30 minutes or until top of rolls are browned and loaf sounds hollow when tapped on the bottom.
Tuesday, December 1, 2009
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