here's my Sunday baking adventure

[NMDemDist2]

as many of you know, my breadmaker is dead but I got a turbocharged, four on the floor, dual overhead cam Stand Mixer for my anniversary (the Beast).

The Beast and I have not had a very friendly relationship when it comes to dough making. The Beast was so powerful and fast I killed the dough on two separate occasions (we could have shellacked the loaves and used them for a still life). But with a little practice I think I may be getting the hang of it.

This recipe is rising and I'll post a pic if the loaf comes out as well as it started :)


BASQUE POTATO BREAD
Printed from COOKS.COM

3/4 c. milk
1/2 c. butter
1/4 tsp. sugar
2/3 c. instant mashed potato flakes
1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
2 eggs
3 1/2 to 4 c. all purpose flour

In small saucepan, combine milk, butter, salt, sugar. Heat until batter is melted. Remove from heat. Stir in potato flakes, cool to lukewarm. In large bowl, sprinkle yeast over warm water. Stir until dissolved. Add potato mixture and eggs, beat until smooth. Beat in enough flour to make a soft, sticky dough. Turn out onto lightly floured board and knead until smooth and elastic. (10 to 15 minutes). Adding more flour when necessary to prevent dough from sticking to boards. Turn to grease top of dough. Cover and let rise in warm place, free from drafts, until double in bulk, about 1 1/2 hours. Punch dough down and turn onto board. Knead for a few minutes. Shape into round loaf and place in greased 8 1/2 inch x 3 inch round kettle or 2 1/2 quart oven proof bowl. Turn to grease top of dough. Cover and let rise in warm place, 45 minutes or until doubled in bulk. Bake in 350 degree oven for 45 minutes. Turn out of pan and cool on wire rack. Yields 1 round loaf.

[eleny]

1. Uses for failed breads

Still life
Bookends
Kitchen mobiles

Can you see some shellaced loaves swinging from a kitchen ceiling fan? Wheeee!!!!

Enjoy your bread and thanks for the humor. I know this loaf will come out great now that you have the hang of the "Beast".

[eyesroll]

2. I've not had luck with the Kitchenaid for dough, either.

Then again, kneading is a good stress reliever for me, so I've been doing a lot of bread by hand.

In the last month or so, I've made thirded bread, olive-oil rolls and Portugese cornbread. Set them to rise on the radiator, baked them in my not-very-accurate oven -- and they still came out well.

Good luck! I've never done potato bread before -- I'll have to try that sometime.

[NMDemDist2]

3. the dough was fine, I watched my breadmaker and mimicked it's action

seems IIRC Husb2Sparkly talked about letting the dough "rest" and i noticed my breadmaker would churn for a couple minutes, then rest for 30-45 seconds then start up again until the dough was a nice smooth ball. So that's what I've tried with the Beast and it seems to be working. I still knead by hand, but only for a couple minutes to finish it off, not for 10-15 minutes


the bread had good texture but a strange flavor. Don't think I'll do that recipe again. The bread with the sour cream from a couple weekends ago was MUCH better!