* Exported from MasterCook *
Bread, Potato-Dill Sandwich
Recipe By :America's Test Kitchen
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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1 large russet potato -- (10 oz)
3 tablespoons unsalted butter -- cut into 6 pieces
2 2/3 cups bread flour -- (14 2/3 oz)
1 1/2 teaspoons yeast -- instant or rapid-rise
1 1/2 teaspoons salt
2 tablespoons fresh dill -- minced
1 large egg
Don't salt the water in which you boil the potatoes. Use a 8 1/2 by 4
1/2 inche loaf pan; if you use a 9 by 5-inch loaf pan, increase the
shaped rising time by 20 to 30 minutes and start checking for
doneness 10 minutes earlier.
Peel and cut the potato in 1-inch pieces. Place it in medium saucepan
and cover with 1 inch cold water. Bring to boil over high heat, then
reduce to simmer and cook until potato is just tender (paring knife
slipped in and out of potato meets little resistance), 8 to 10 minutes.
Transfer 3/4 cup (6 ounces) potato cooking water to liquid measuring
cup and let cool completely; drain potatoes. Return potatoes to
now-empty saucepan and place over low heat. Cook, shaking saucepan
occasionally, until any surface moisture has evaporated, about 30
seconds. Off heat, process potatoes through ricer or food mill or
mash well with potato masher. Measure 1 cup very firmly packed
potatoes (8 ounces) and transfer to separate bowl. Stir in butter
until melted and let mixture cool completely before using. Discard
remaining mashed potatoes or save for another use.
Whisk flour, yeast, and salt together in bowl of stand mixer. Add
mashed potato mixture to flour mixture and mix with your hands until
combined (some large lumps are OK). Using dough hook on low speed,
slowly add potato cooking water and mix until cohesive dough starts
to form and no dry flour remains, about 2 minutes, scraping down bowl
as needed. Increase speed to medium-low and knead until dough is
smooth and elastic and clears sides of bowl, about 8 minutes. Reduce
speed to low, add dill, and mix until incorporated, about 1 minute.
Transfer dough to lightly floured counter and knead by hand to form
smooth, round ball, about 30 seconds. Place dough seam side down in
lightly greased large bowl or container, cover tightly with plastic
wrap, and let rise until doubled in size, 1 to 1 1/2 hours.
Grease 8 1/2 by 4 1/2-inch loaf pan. Press down on dough to deflate.
Turn dough out onto lightly floured counter (side of dough that was
against bowl should now be facing up). Press and stretch dough into 8
by 6-inch rectangle, with long side parallel to counter edge.
Roll dough away from you into firm cylinder, keeping roll taut by
tucking it under itself as you go. Pinch seam closed and place loaf
seam side down in prepared pan, pressing dough gently into corners.
Cover loosely with greased plastic and let rise until loaf reaches
1/2 inch above lip of pan and dough springs back minimally when poked
gently with your knuckle, 20 to 30 minutes.
Adjust oven rack to lower-middle position and heat oven to 350F.
Using sharp paring knife or single-edge razor blade, make one
1/2-inch-deep slash with swift, fluid motion lengthwise along top of
loaf, starting and stopping about 1/2 inch from ends.
Lightly beat the egg with 1 tablespoon water and pinch of salt.
Gently brush loaf with egg mixture and bake until golden brown and
loaf registers 205 to 210F, 45 to 50 minutes, rotating pan halfway
through baking. Let loaf cool in pan for 15 minutes. Remove loaf from
pan and let cool completely on wire rack, about 3 hours, before serving.
Source:
"Bread Illustrated"
S(ISBN):
"978-1-940352-60-2"
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Per Serving (excluding unknown items): 111 Calories; 3g Fat (23.5%
calories from fat); 3g Protein; 18g Carbohydrate; trace Dietary
Fiber; 19mg Cholesterol; 205mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1/2 Fat.
NOTES : 2017 - 0708