Right, going back to my previous bread posts, I like brown bread. Specifically I like multi-grain bread, but only if it's good bread. This post is mainly for Janni,
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Well, I had to read the instructions carefully, since I had never used it (or tasted it) in my life! But considering it's for baking, and you can't taste the spuds in the bread, I decided to use bellinghman's suggestion - previously I had been cheating by buying pre-cooked mash from supermarkets, since a pile of cooked spuds were never going to last long enough in my house to make mash for bread!
I'll update you on the brown loaves, but they're looking very good. Thankfully it's a simple recipe - two parts flour to one part spud and one part water; add appropriate yeast and salt and olive oil.
There's a lot to be said for a simple recipe - not having to look it up every time you make it.
Last night's batch used the last of my fresh yeast. It was somewhat on the old side, and didn't rise hugely, though the dough still felt wonderfully sensuous. I think I'll follow you and try out some interesting flours, now I've got the hang of the basi white flour version.
Get one with seeds in it. Seriously. I had no idea it was possible to bake a brown loaf like that at home. Check out bellinghman under his tag of bread to get the original recipe.
Hopefully my whole foods store has that, because while I can find flours made out of every damn grain and even not-grain on the planet at the market these days, there's definitely none with seeds in.
I need to post the recipe for the fantastic potato buns I made last week. We're still working on finishing them. They make the best french toast ever, too. :9
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Don't you have to give up your Irishness if you do that?
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Though it does work rather well, I have to say, cutting a considerable chunk off the preparation time.
(At least, when the yeast doesn't go on strike.)
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But best of all, the recipe begins to look like it's one that will take other options just as well, as long as one keeps the basic proportions.
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You let me experiment on your behalf?
I'll update you on the brown loaves, but they're looking very good. Thankfully it's a simple recipe - two parts flour to one part spud and one part water; add appropriate yeast and salt and olive oil.
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Last night's batch used the last of my fresh yeast. It was somewhat on the old side, and didn't rise hugely, though the dough still felt wonderfully sensuous. I think I'll follow you and try out some interesting flours, now I've got the hang of the basi white flour version.
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I think I need another slice before bed.
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I need to post the recipe for the fantastic potato buns I made last week. We're still working on finishing them. They make the best french toast ever, too. :9
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