* Exported from MasterCook *
Bread, Roasted Potato
Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Potatoes
Amount Measure Ingredient -- Preparation Method
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Nonstick vegetable oil spray
1 teaspoon active dry yeast -- (3 g)
1/3 cup potato flour -- (80 g)
3 1/2 cups all-purpose flour -- (500 g) plus more
1 cup buttermilk -- (180 g)
2 tablespoons distilled white vinegar -- Plus
1 teaspoon distilled white vinegar -- (25 g total)
2 tablespoons kosher salt -- (20 g)
7 tablespoons unsalted butter -- (100 g) room
temperature, cut into 6 pieces
Milk -- (for brushing)
Note: You can substitute apple cider vinegar for the distilled white vinegar.
Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray. Place 3/4
cup (160 g) cold water in the bowl of a stand mixer; sprinkle with
yeast and let sit until creamy, about 5 minutes.
Meanwhile, whisk potato flour and 3 1/2 cups (500 g) all-purpose
flour in a medium bowl to remove lumps. Add flours and buttermilk to
yeast mixture and mix on low speed with dough hook, increasing speed
to medium as dough stiffens and comes together, about 5 minutes.
Turn out dough onto a clean surface and knead until a smooth ball
forms. Transfer to a large bowl and let sit 15 minutes to relax.
Pull apart dough into several pieces and return to stand-mixer bowl.
Add vinegar and salt and mix on low speed with dough hook until dough
is smooth, stretchy, and no longer sticky, 5-8 minutes.
With motor running, add butter 2 pieces at a time, scraping down
sides of bowl as needed and mixing until incorporated before adding
more, about 4 minutes between additions. Increase speed to medium and
mix until dough starts to come away from sides of bowl and forms a
ball, about 5 minutes longer.
Transfer dough to a lightly floured bowl and cover with plastic wrap.
Let sit at room temperature 30 minutes to relax.
Turn out dough onto a lightly floured surface. Stretch an edge up and
over to the opposite side of dough. Repeat 3 times, working your way
around dough. Flip dough over, return to bowl, and cover with plastic
wrap. Chill until doubled in size, 18-24 hours.
Turn out dough onto a lightly floured surface and gently pat out
larger air bubbles with floured hands. Fold sides of dough inward to
make a 7"-long rectangle. Pat and tuck dough into a rough cylinder
and place, seam side down, into prepared pan. Make sure seam is dead
center; it will help keep finished loaf from being lopsided and
prevent it from splitting.
Let dough rise until outside edges have risen just above pan, 4-6 hours.
Heat oven to 500F. Brush dough with milk. Using a wooden skewer or
toothpick, very gently prick loaf 8-10 times evenly across surface,
popping any larger bubbles. Place pan in oven and reduce oven
temperature to 425F. Bake until bread is deep golden brown, 50-60
minutes. Remove pan from oven, gently ease bread from pan and return
to oven, placing directly on rack. Bake until sides are firm but not
hard, 10-15 minutes longer.
Transfer bread to a wire rack and let cool completely before slicing
(this may prove impossible, but try).
DO AHEAD: Bread can be baked 4 days ahead. Store tightly wrapped at
room temperature.
Description:
"This loaf recipe from High Street on Market is the greatest
sandwich bread a person could ever hope for. And you absolutely need
a stand mixer to make it."
Source:
"bonappetit.com"
S(Internet Address):
"http://www.bonappetit.com/recipe/roasted-potato-bread";
Yield:
"8 1/2x4 1/2 inch loaf"
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Per Serving (excluding unknown items): 239 Calories; 8g Fat (30.2%
calories from fat); 5g Protein; 36g Carbohydrate; 2g Dietary Fiber;
21mg Cholesterol; 1053mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 1/2Fat.