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Potato White Bread and Muffin Recipe

Sally Eisenberg <sparky@netgate.net>
Tue, 29 Apr 1997 07:36:01 -0700
v097.n033.13
   Hi All,

Here's one that will make your mouth water. This is home made bread at it's
best. Do make this one, you will not be disappointed. The muffins are also
very delicious, and a snap to make for dinner. Slice them in half and toast
them for a wonderful crispy flavor.
Sally E.


                 *  Exported from  MasterCook *

                            Potato White Bread

Recipe By     : Maggie Baylis & Coralie Castle
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  13      oz            baking potatoes
   3      Tablespoons   brown sugar -- firmly packed
   1      Tablespoon    yeast
   4 1/2  cups          unbleached white flour or as needed
   3      Tablespoons   butter -- melted and cooled
   2      teaspoons     salt


Scrub potatoes, slice and boil in water to cover until soft. Place the
potatoes and cooking water in blender container and add water to bring
measure to 3 cups; puree and transfer to large bowl. Stir in brown sugar and
cool to lukewarm. Sprinkle yeast over, stir to dissolve and let rest at room
temperature 45 minutes. Stir in 1 1/2 cups of the flour and beat vigorously
about 3 minutes until air bubbles form. Stir in butter and salt, beat  
well and gradually add 1 - 1/2 cups of the remaining flour. Let rest at room
temperature 45 minutes. Mound remaining flour on board, turn dough out and,
using a steel baker's scraper, knead in the flour until dough is stiff
enough to knead by hand. Adding additional flour as needed to prevent
sticking, knead 3 to 5 minutes. Dough willl be soft and slightly sticky.
Divide into 2 equal portions, knead briefly, form into 2 loaves and place in
2 oiled loaf pans.  Cover with tea towel and let rise in a warm place 45
minutes or until almost double in size. Place in oven, turn heat to 350
degrees F and bake 45 minutes or until bread tests done. Turn out onto  wire
rack, turn  right side up and cool.



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NOTES : Makes two medium loaves.

This recipe, I believe is one of the best I have ever made.

The only ingredient I changed was the butter, I used diet margarine.
I also used my KitchenAid mixer to do all the kneading.
Sally E.




              *  Exported from  MasterCook  *

                    Herbed Tomato Cheese Muffin Crowns

Recipe By     : EKCO Baker's Secret
Serving Size  : 6    Preparation Time :0:00
Categories    : Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          all-purpose flour
   2      teaspoons     sugar
   1 1/2  teaspoons     Italian herb seasoning
   1      teaspoon      baking powder
     1/2  teaspoon      salt
     1/8  teaspoon      baking soda
     1/2  cup           milk* NOTE
     1/4  cup           butter** NOTE -- melted
   1      large         egg*** NOTE -- beaten
   8                    sun-dried tomatoes, oil-packed****NOTE -- chopped
   2      oz            goat cheese   optional -- crumbled

Preheat oven to 400 degrees F.

Mix together flour, sugar, Italian seasoning, baking powder, salt and baking
soda. Add combined milk, butter, egg and tomatoes; mix just until dry
ingredients are moistened. Gently fold in goat cheese. Fill EKCO Baker's
Secret Muffin Crowns muffin pan cups about 3/4 full ( about 1/4 cup batter
). Bake 10 to 12 minutes or until wooden pick inserted in center comes out
clean. Let Muffin Crowns stand a few minutes; remove from pan. Cool on wire
rack.

Makes 6 muffins.

Sally E.


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Serving Ideas : A hearty soup.

NOTES : NOTES:
  *1% milk
  **Diet margarine
  ***Egg substitute
  ****Sun-dried tomatoes that I rehydrated