Saturday, May 26, 2012

May Conservation Tip


Bake Your Own 

Baking bread can be a whole day affair. But this potato bread is not only quick and easy, it also tastes better than every store bought toast, promise! With the added benefit, that you know exactly what's in it and what not.

 Potato Bread 

1 cup milk
1 cup water
4 1/2 cup flour (for a healthier alternative substitute 2 cups of the flour with whole grain flour)
6 oz, or three small cooked potatoes, smashed
2 teaspoon yeast
2 teaspoon salt
2 tablespoon oil
optional: a ladle of sourdough

If you don't have already any left over cooked potatoes, put the potatoes on a plate, poke the skin a couple of times and put them in the microwave for a few minutes.

If you have a bread machine put all the ingredients in the order your machine demands it and let it run on a basic dough setting. If you are mixing with hand, pour the liquids in a bowl first and then add the solid ingredients. The dough will be rather sticky but that's what gives you the great texture in the finished bread. Once you have a nice dough, cover and let rest.

The "whole wheat version" is a bit denser than the "white version" but still nice and airy. 

After the dough cycle is finished or after the dough had a hour of rest, grease two loaf pans and set aside.
Pour out the dough on a floured surface and give it a few kneads, then divide into two equal pieces.
Give each piece in one of the prepared pans, cover and let rest for another hour.
Preheat the oven to 350 degrees Fahrenheit.
Once the oven has reached the temperature, put both pans in the oven and bake for 35 to 40 minutes or until golden brown.
Take the breads out of the oven, let cool them for about 10 to 15 minutes.
Then remove from the pan to let cool completely. It's important to get the bread out of the pan rather quickly, if you allow the bread to cool in the pan, it might get soggy.

Now enjoy, fresh or toasted, best with fresh strawberry jam...

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