Well I have now been in Chico for a month, having been pushed out of SF by the realities of the high cost of living and the High Cost of housing. In Chico I was able to afford a 3 bedroom 2 bath house for less than what I was paying for a Studio Apartment in SF. My relocation also meant I had to buy a car, and furniture, who new all the things that living in a house requires! But I am making the transition fairly well. I love my new home, and i am loving my daily bread project! I started this Bread Project to give me something to focus on daily and to give me something to write on, outside myself. Inspired by the movie Julie oin Julia I decided to bake my way through Beth Hensperger's The Bread Lover's Bread Machine Cookbook with 300 different bread recipes in it.
Today's loaf was Instant-Potato Bread. I have made bread a few times using Potato flakes. The crumb on Instant-Potato bread is fluffy and dense. The nice thing about these bread can be made on the rapid yeast setting, but I prefer the long, basic setting on these breads.
1.5 Pound Loaf Instant-Potato Bread
1/2 Cup Water
2/3 cup buter milk
1 1/2 tablespoon Olive Oil
1 1/2 tablespoon dark honey
2 1/2 cup bread flour
1/3 cup instant potato flakes
1 tablespoon gluten
1 1/4 teaspoon salt
2 1/4 teaspoon bread machine yeast
I put in the wet ingredients, then the flour, then the potato flakes. Word of warning, it does not work well or at all to use the delay start with instant potatoes.
I let the machine work its magic at at the end of the cycle a hi8gh domed small and dense loaf of bread was the result. I let it cool and served it with butter and toasted potato bread. It was a very dense, and yet fluffy loaf of bread, the it was flavorful, and held butter well.
It also seemed to have enough fat in it that it was just as good the next morning as the night before. It was a very good bread.