Here's a great bread recipe I made the other day. Came out of a book
someone on the list recommended to me--can't remember the title off hand.
Gretchen
POTATO BREAD
1 med.-lg. potato, about 1/2 lb. 2 T. honey
2 tsp. active dry yeast 1 T. oil, optional
1/4 c. warm water 6 c. whole wheat bread
flour
1 c. fresh nonfat yogurt or buttermilk 2&1/2 tsp. sea salt
1 c. hot potato water
Peel potato and trim off eyes and all dark spots. Rinse, quarter, and
boil until tender. Drain, reserving water.
Dissolve yeast in warm water.
Mash potato and blend with liquids. The blender works well.
Combine flour and salt, mixing them thoroughly. Combine liquids with
drys. The dough will probably be a little bit stiff; depending on how much
water your potato contained, it might be quite stiff. Add water on your
hands as you knead about 20 minutes, until dough is very supple, soft, and
bouncy.
Form dough in ball and place, smooth side up, in a greased bowl. Cover
and keep warm for about 1&1/2 hours. Poke center about 1/2" deep with wet
finger--if hole doesn't fill in at all or if the dough sighs, it is ready
for the next step. Press dough flat, form into a smooth round, and let rise
again, about 45 minutes.
Divide dough into 2 loaves, though if you've added extra potato flour
or if your flour is very good or if you are a super kneader, there may be
more dough than you require for two normal loaf pans. Each loaf should
weigh about 1&3/4 pounds. Make hearth loaves --or just form a couple buns
along with the two loaves.
Let loaves rise in warm, humid place. Dust lightly with fine flour, if
desired. If making hearth loaves, slash tops.
Bake at 350 degrees nearly 1 hour.
Note: You can sub leftover mashed potatoes in recipe, using 1-1&1/2 cups.
You may desire to reduce salt in recipe if mashed potatoes contain butter
and salt. Also, for richer flavor and better rise, add egg as part of the
liquid measure.
For a close-textured crumb, particularly pale and milk-sweet, stir in
6 tablespoons powdered milk into dry ingredients. This bread is light,
airy, and delicious.
Sesame Potato Bread: Use sesame oil for the oil measure in the bread. Roll
dough in sesame seeds after shaping loaf. This is particularly delicious bread.
Lee & Gretchen Gregory
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