Potato Bread

Easy to make potato bread. Original recipe HERE.

Makes 32 rolls or 2 loaves.

Ingredients:
1/2 c mashed russet potato
1/4 c potato water

1 c milk
3 tbsp vegetable shortening

1/4 c white sugar
1 tsp salt

2 1/4 tsp (1 packet) active dry yeast
1 egg, beaten
4 cups all-purpose flour (for the pictured bread I used 2 APF and 2 bread flour)
1/4 cup all purpose flour (up to 1/2 cup) for dusting

Procedure:
(1) Peel, cube, and boil a potato until mashable. 
    Reserve 1/2 c mashed potato and 1/4c potato water for bread.

(2) Scald or microwave 1/2 c milk to hot. Melt in milk: 
    1/4 c sugar
    3 tbsp shortening
    1 tsp salt 
    1/2 c cold milk

    Cool until warm to touch.

(3) Cool the potato water until warm to touch. Mix in:
    1 pkt of active dry yeast
    1 pinch sugar

(4) In a big bowl add flour. Add and mix:
    1 egg, beaten
    1/2 c mashed potato (cooled)
    (2) mix
    (3) mix

(5) Knead until kneaded. Dust as needed.

(6) Rise for 1 hr - 1.5 hr.

(7) Punch down, rest for 5 min

(8) Decide:
    - Divide into 2 and make 2 9x5 loaves
    - Divide into 2, make 1 9x5 loaf and 16 rolls
    - Make 32 rolls

(9) Cut, place dough in respecting vessel. Grease the pan!! This yeast bread sticks!

(10) Proof for 1 hr

(11) At 50 min mark, heat oven to 400. 
     Optional: Brush dough with 1 egg + 1tbsp water

(12) Bake:
     - rolls 15 minutes (check after 12 min)
     - loaf 35 min (check after 30 min)

No Knead Loaf

I suggest reading the recipe one time through before touching anything. Depending on what you do, you may end up with one large loaf or bunch of little loaves.

INGREDIENTS:
3.5 cups All Purpose (AP) Flour
    (by spoon and sweep method. imPORtant!)
1/4 tsp Active Dry Yeast
1.5 tsp salt
1.5 cups water

some cornmeal (as a prep tool)

PROCEDURE:
(1) In a large bowl (about 3L/qt size or bigger) whisk AP flour, yeast and salt. 

(2) Add water and stir to mix the dough. If it's not incorporating well, step away for a few minutes and stir it again.

(3) Cover with plastic wrap.

(4) Let rise on the counter for 20 hours.

(5 Optional) At 12th hour rising, fold the dough.

(6 Non Optional) At 20th hour rising, fold the dough. 

Notes for both (5) and (6): 

- Even if you don't get to fold it as nicely as it is in the video that's okay.(6) will be oozy. (5) will be even oozier. That's expected.
- Keep your hands constantly wiped and (mostly) dry and dough won't stick to you as much. 
- You can use plastic card (gift card, old credit card etc) for a scraper!

Now choose your cooking vessel and follow directions.


Dutch oven (4+qt) as cooking vessel(produces a thicker crust):

(8) Prep either a movable flat surface (e.g. a cutting board) or tea towel. Sprinkle cornmeal if using tea towel. Lightly oil if using a flat surface.

(9) Move the dough to the prepped surface. Sprinkle flour or lightly oil the top of the dough and cover with tea towel.

(10) Let sit for 2.5 hrs.

(11) Toss in dutch oven 10-15 min before step (10) is done and preheat the oven to 450F. Yes, the dutch oven is preheating with the oven. 

(12) When it's done preheating, plop the dough into the cast iron vessel.  

(13) Shut the lid and bake for 30 minutes. 

(14) Remove the lid and bake for another 15 minutes 

Note: if you don't have dutch oven, you can use a cast iron skillet (9"+) and aluminum foil for lid.


Cookie sheets (produces a thinner crust):

(8) Loosely cover dough with plastic wrap.

(9) Let sit for 15 minutes.

(10) During the 15 minutes, line 2 cookie sheets with parchment (not wax!) paper. 

(11) Cut the dough into 2, 4, or 8 equalish lumps. 
If you haven't done this before, I promise this will be messy. Keep your hands, scraper and workspace well floured; and use the scraper often.

(12) Transfer the lumps onto cookie sheets. Cover with tea towels.
Sprinkle cornmeal over the top of dough to keep the towels from sticking.

(13) Let sit for 2.5 hrs.

(14) Preheat the oven to 450F 10 min before step (13). 

(15) Spray or brush the dough with water. Then put a deep slash through the top of each dough lump.

(16) Bake for 25-35 minutes; until deep golden brown.


Loaf pans (produces a thin crust):
Note: Out of the dutch oven, cookie sheet and loaf pan methods, I like this one's crust the least.

(8) Loosely cover dough with plastic wrap.

(9) Let sit for 15 minutes.

(10) Cut the dough in half.
If you haven't done this before, I promise this will be messy. Keep your hands, scraper and workspace well floured; and use the scraper often.

(11) Fit the two lumps of dough into the pans.

(12) Let sit for 2.5 hrs.

(13) Preheat the oven to 450F 10 min before step (12). 

(14) Spray or brush the dough with water. Then put a couple deep slash through the top of each dough lump.


Muffin pans:
under development
 

50% Whole Wheat Sandwich Loaf

makes 1 loaf
baked in 9x5 pan

INGREDIENTS:
1 cup All Purpose (AP) flour (divided)
1 1/4 cup Whole Wheat flour
1 cup water (divided)
2 tsp of sugar/honey/molasses
1 tbsp shortening
1 tsp salt
1/4 cup milk powder (optional)
1 tsp dry active yeast (divided)

SPONGE stage:
(1) Mix well:
    1 cup AP flour
    3/4 cup water

Leave (1) in fridge for half hour at least to relax it.

(2) Sprinkle in and mix with (1):
    1/8 tsp dry active yeast

Leave (2) in fridge for 2-12 hours.
Take the sponge out of the fridge 1/2 to 1 hr prior incorporating into the dough.

DOUGH stage:
(3) Mix:
    1/8 c hot water (~2m in microwave)
    2 tsp molasses
    1 tbsp shortening
    1 tsp salt
    1/4 c milk powder (optional)

Cool (3) to room temperature

(4) Dissolve:
    1/8 cup of warm water
    7/8 tsp dry active yeast

(5) Mix: (3)+(4)
    Slowly add and mix in: (2)

(6) Mix in: 1/4 c All Purpose flour
    Incorporate: 1 1/4 c whole wheat flour
    
(7) Knead for 10-15 minutes
    
    Fully knead dough should feel:
    - tacky not sticky
    - relatively smooth compared to the shaggy mess you started out with
    - when poking a finger into the dough (good half inch or so), 
      dough bounces back readily (even if not fully)

(8) Let rise 2ce its size (1.5-2hrs)
    Punch thoroughly
    Sit 15 min
    Roll/fold into ball, fit into pans.

(9) Rise until pan is ~80% full (about 1.25 hrs)
    - Check after about 45 minutes with a poke test
    - When poking again a good half inch, the dough should
      fill in the indentation slowly (indentation won't go 
      away entirely). 
      If it fills in too fast, proof longer. 
      If it won't fill in at all, then it's over proofed
      (may your dough never get there)-- hence check after about
      45 min and every 15 minutes thereafter.

(10) Bake at 375 for 40 minutes

Cinnamon Raisin Swirl Loaf

This recipe is a modification and combination of White Sandwich Bread and theKitchn's Cinnamon Raisin Swirl Bread recipes. 

makes 2 loaves
baked in 9x5 pans

INGREDIENTS:
5 cups All Purpose (AP) flour (divided)
1 1/4 cup + 2 tsp water (divided)
3/4 cup whole milk
1 tbsp honey or 2 t of sugar
2 tbsp shortening
2 tsp salt
1/4 cup milk powder (optional)
1 1/4+ tsp dry active yeast
1 cup of raisins
1 egg
1/2 c sugar
1 1/2 tbsp cinnamon

SPONGE stage:
(1) Mix well:
    1.5 c AP flour
    1 c water

Leave (1) in fridge for half hour at least to relax it.

(2) Sprinkle in and mix with (1):
    1/4 tsp dry active yeast

Leave (2) in fridge for 2-12 hours.
Take the sponge out of the fridge 1/2 to 1 hr prior incorporating into the dough.

DOUGH stage:
(3) Mix:
    1 cup of raisin
    in hot water (enough to cover)
    Let sit for at least 10 minutes.

(4) Mix:
    3/4 c of hot milk (~2m in microwave)
    1 T honey or 2 tsp of sugar
    2 T shortening
    2 t salt
    1/4 c milk powder (optional)

Cool (4) to room temperature

(5) Dissolve:
    1/4 cup of warm water
    1+ tsp dry active yeast (2tsp at most)

(6) Mix: (4)+(5)
    Slowly add and mix in: (2)

(6) Beat in: 1c flour
    Incorporate: 2.25c flour about 1/3 cup at a time
    
(7) With 0.25c (more if needed) flour at hand, knead. 
    Use flour generously to unsticky-fy
    Knead for 10-15 minutes
    
    Fully knead dough should feel:
    - tacky not sticky
    - relatively smooth compared to the hairy mess you started out with
    - when poking a finger into the dough (good half inch or so), 
      dough bounces back readily (even if not fully)

(8) Fold in raisins. For complete instructions refer to theKitchn's recipe.

(9) Let rise 2ce its size (1.5-2hrs)
    Punch thoroughly
    Sit 15 min
    Divide into 2 balls, fit into pans.

(10) During the rise mix following:    
    Bowl one:
    1/2 c sugar
    1 1/2 tbsp cinnamon

    Beat in bowl two:
    1 egg
    2 tsp warm water 

(11) Roll out the ball, brush with egg wash sprinkle cinnamon mix.
     For complete instructions refer to theKitchn's recipe.
     Reserve leftover egg mix for step (13).

(12) Rise until pan is ~80% full (about 1.25 hrs)
    - Check after about 45 minutes with a poke test
    - When poking again a good half inch, the dough should
      fill in the indentation slowly (indentation won't go away entirely). 
      If it fills in too fast, proof longer. 
      If it won't fill in at all, then it's over proofed
      (may your dough never get there)-- hence check after about 45 min
      and every 15 minutes thereafter.

(13) Brush the tops of dough with egg wash just before putting them into oven.

(14) Bake at 375 for 40 minutes

White Sandwich Bread

This recipe is a modification of Purity White Bread recipe to include a sponge starter. Other ingredients varied for personal taste.

makes 2 loaves
baked in 9x5 pan

INGREDIENTS:

5 cups All Purpose (AP) flour (divided)

1 1/4 cup water (divided)

3/4 cup whole milk

1 tbsp honey or 2 t of sugar

2 tbsp shortening

2 tsp salt

1/4 cup milk powder (optional)

1 1/4+ tsp dry active yeast (divided - might need more depending on season or location, but no more than 2 1/4 tsp)

SPONGE stage:

(1) Mix well:

    1.5 c AP flour

    1 c water

Leave (1) in fridge for half hour at least to relax it.

(2) Sprinkle in and mix with (1):

    1/4 tsp dry active yeast

Leave (2) in fridge for 2-12 hours.

Take the sponge out of the fridge 1/2 to 1 hr prior incorporating into the dough.

DOUGH stage:

(3) Mix:

    3/4 c of hot milk (~2m in microwave)

    1 T honey or 2 tsp of sugar

    2 T shortening

    2 t salt

    1/4 c milk powder (optional)

Cool (3) to room temperature

(4) Dissolve:

    1/4 cup of warm water

    1+ tsp dry active yeast (2tsp at most)

(5) Mix: (3)+(4)

    Slowly add and mix in: (2)

(6) Beat in: 1c flour

    Incorporate: 2.25c flour about 1/3 cup at a time

    

(7) With 0.25c (more if needed) flour at hand, knead. 

    Use flour generously to unsticky-fy

    Knead for 10-15 minutes

    

    Fully knead dough should feel:

    - tacky not sticky

    - relatively smooth compared to the hairy mess you started out with

    - when poking a finger into the dough (good half inch or so), 

      dough bounces back readily (even if not fully)

(8) Let rise 2ce its size (1.5-2hrs)

    Punch thoroughly

    Sit 15 min

    Divide into 2 balls, fit into pans.

(9) Rise until pan is ~80% full (about 1.25 hrs)

    - Check after about 45 minutes with a poke test

    - When poking again a good half inch, the dough should

      fill in the indentation slowly (indentation won't go away entirely). 

      If it fills in too fast, proof longer. 

      If it won't fill in at all, then it's over proofed

      (may your dough never get there)-- hence check after about 45 min

      and every 15 minutes thereafter.

(10) Bake at 375 for 40 minutes