Monday, June 06, 2005
Easy Potato Bread
This recipe is for 1 1/2 lb loaf. The secret on making a moist bread is in the potato. Since I am always looking for an easy recipe, I use instant potato flakes, if not then I need to use mashed potato instead.
1/4 cup instant potato flakes
3/4 cup milk
3/8 cup water
3 cups bread flour
1 1/2 tsp salt
4 tbs butter
3 tbs sugar
2 tsp active dry yeast
Put butter and milk in a heat proof glass then put it in a microwave until the butter melt. Add water to it and sugar. Make sure that this liquid is not too hot, just mildly warm. Then add the yeast. Let it sit until it dissolve by itself for 5 minutes. If the liquid is too hot, you are going to kill the yeast !
Mix all the dry ingredients in the mixer bowl. Then while the dough hook still running ( use low speed or else your kitchen will look like a winter wonderland )slowly pour the liquid in and let the dough being worked by the hook for 15 - 20 minutes.
Take the dough out from the mixer bowl and shape it into a bowl. Meanwhile, you can clean the bowl first then use butter or oil spray like I do so the dough won't stick to the bowl.
Then place the dough inside the bowl, cover with damp towel and let it sit for 1 hour or until it double in size.
Once the dough already rise until double in volume, punch it and shape it into a log. Place it in an already buttered ( or sprayed ) bread pan.
Let it rise for the second time until it just slightly higher than the top edge of the pan.
Turn the oven to 350 F, then bake it for 30 minutes.
Once it's done, take it out from the pan and let it cool down on a cooling rack for half an hour before you slice it.
You can make it more attractive by brushing the top with milk before you put it into the oven then sprinkle some sesame seeds on top.
DRY SHREDDED BEEF/PORK BREAD
Follow this recipe until step 4, then once the dough already rise once and you punch it, divide the dough into 6 , shape them into balls. Then flat them out and filled the center with 1 TBS of dry shredded beef/pork ( A bon ). Close the bottom by pinching it closed. Then brush the top with milk and sprinkle a little bit more of dry shredded beef/pork on top. Bake for 15 - 20 minutes.