POTATO BREAD AND ROLLS
It’s a potato bread dough I used for the Kaiser’s as well.
(Makes 1 large or 2 small loaves )
- 1 cup mashed potatoes. I used 2 potatoes cook as you would normally, don’t salt the water, mash with a press, let cool, add potato to a bowl and add the following:
- 2 eggs, lightly beaten
- 125 g melted butter
- 1 teaspoon salt
- Extra:
- ½ cup milk
- 2 tablespoons sugar
- 1 tablespoon instant yeast
- 3½ cups cake flour
- melted butter
Place the milk and sugar in a jug, get milk to warm stage, but not hot in the microwave, dissolve the sugar, add instant yeast and stir. Let it stand until it starts to froth.
Sift the cake flour in a bowl.
Add potato and yeast mixture to your mixing bowl, with dough hooks and slowly add the flour cup by cup until fully incorporated.
This took 3 mins on low speed, then continue kneading the dough in your mixer for a further 5 mins on medium speed. The dough is sticky, if you feel it is too sticky, add a further tablespoon flour.
Turn out onto floured surface, form a round ball and place in a greased bowl for 1½ hours to rise.
I let it rise in the oven which was preheated to 80ºC and then turned off for 1 hour. Oven must be warm and not hot. When it has risen double in size knock back and divide dough into half or bake as 1 loaf.
Form into a rectangular shape and place in greased loaf tin/s and cover and let it rise a further 1 hour outside the oven.
It will rise to the rim of the baking dish.
I made Kaiser bread rolls with the 2nd half of the dough.
Preheat oven to 180 ºC and bake for 25 to 30 mins. Bread rolls baked for 16 mins.
When bread is done, melt some butter and glaze over the crust.
Recipe and photo: Gail Haselsteiner
