Potato bread
Potato bread
Ingredients / Lbs. Ozs. / Method
Instant dry yeast 1-1/4 oz.
Dissolve yeast in water.
Water, warm 6 lb. 12 oz.
Bread flour 12 lb. 8 oz.
Liquid malt 1/2 oz.
Powdered milk 4 oz.
Potatoes, peeled, boiled and diced 3 lbs.
Vegetable oil 8 oz.
Honey 8 oz.
Salt 4 oz.
Combine with dissolved yeast in mixer bowl. Mix at 1 st speed of 2-speed spiral mixer until dough forms, about 10 minutes.
Instructions: Cover and rest for 30 minutes. Scale 24-oz. pieces and shape for 1 1/2-lb. Ioaf pans. Bake at 380·F for 30-35 minutes. Can be garnished with sesame seeds and poppy seeds. Yields about 15 loaves.
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© 2008 Penton Media Inc.
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