re golden bread, i just have to chime in here since no one has as yet
mentioned mashed sweet potato. i think it gives the most gorgeous golden
color of all. it adds moisture and softness of texture as well with no
noticeable change in flavor except perhaps the tiniest touch of sweetness.
unlike regular potato it does NOT add any chewiness. you'll need to
decrease the water in the recipe a bit as sweet potato contains almost 64%
water by weight. in the bread bible, for a rectangular loaf i use 1/2 cup
4.5 ounces of mashed sweet potato or yam for 4 ounces (a slightly full 3/4
cup) of unbleached all purpose flour and 1/2 cup plus 1 tablespoon water
(about 4.5 ounces). this turns out to be about 64% hydration (see page 276).
by the way, try to find the garnet sweet potatoes which have the richest
golden interior!
by the way, do look for my bread story in the march issue of hemispheres
magazine if you fly united or online (http://www.hemispheresmagazine.com).
it will contain a recipe for a sprouted wheat bread i really love.
best,
rose