Wednesday, 12 November 2008

Potato bread #2 (wholemeal version)

I tried the potato bread with more wholemeal flour today and it has worked brilliantly again. It rose well, isn't too dense and is still soft and moist.
Today's recipe:

7 fl milk (at room temperature)
1 tbsp olive oil
1 tsp honey
10 oz wholemeal flour
3 oz white flour
1 tsp salt
4 1/2 oz mashed potato
1 tsp yeast

Put the milk, oil and honey in the pan. Cover with the flours and then add the mashed potatoes. Put the salt in one corner and the yeast in the middle and run your bread machine on a basic setting.

Next experiments - soaking the flour and enriching with egg!

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