Bernard Clayton's Potato Bread Adaptation
Easy bread recipe taking about 3 hours from start to eating. First-timers can be successful with this bread if they aren't intimidated by the slight stickiness of the dough. This is an adaptation from bernard clayton's new complete book of breads. The loaves are soft and evenly textured.
Steps
Boil the peeled potatoes in the 2 cups of water in a saucepan until fork tender.
Place 3 cups of flour with yeast , salt , and sugar into a mixing bowl and blend.
After potatoes are tender , reserve liquid , and rice the potatoes.
Add riced potatoes back into pan with the 1 3 / 4 cups reserved liquid , and add the butter , heating until butter is just melted.
Pour the butter / potato mixture into the mixing bowl with the flour mixture.
Mix with paddle until blended and then change to dough hook to incorporate more flour by 1 / 4 cupfulls.
Knead with the dough hook for 10 minutes.
Place dough into a large greased bowl and cover with plastic wrap allowing to double in volume.
About 1 hour.
When fully risen , punch dough down and move to a floured surface.
Slice into 2 equal pieces.
Flatten one piece into a long oval , fold in half lengthwise , pinch that seam , fold under the outer ends , and place into a loaf pan.
With other piece , cut into 3 equal parts , rolling each pi.
Ingredients
potatoes, water, bread flour, dry yeast, kosher salt, sugar, butter