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Potato Bread #16

Potato Bread #16 — a community recipe on Potlikkr.

Ingredients

• 1.25 cup Water
• 2.6667 cup Bread Flour
• 1.5 tbsp Dry Milk
• 1.5 tbsp Sugar

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Method (preview)

1. 1

   NOTE: The recipe calls for Potato Flakes, but I used a small boiled potato. Do not use a large potato, because the the bread crumb will be gummy. Potatoes act the same as Bread Softeners used by Commercial Bakeries. It is an anti-staling ingredient, plus it has many other benefits in dough fermentation. The following information was copied and pasted from Willie Prejean's Baking and Baking Science web site:

2. 2

   Potatoes contain a large percentage of carbohydrates occurring in the form of gelatinized starch. This gelatinized starch is readily converted to maltose sugar by the flour enzyme Diastase (Alpha Amalyse and Beta Amalyse). This is the reason why potatoes speed up the fermentation process. Potatoes also contain growth promoting mineral substances which stimulate yeast development. Emulsifiers ( bread softeners) are not needed because potatoes function as stale retarding agents which helps to reduce the rate at which the bread crumb becomes firm.