Potato Peasant Bread
Contributed by: NAPSA
Interest Rising In Baking Artisan Bread At Home (NAPSA) - Thanks to a handmade, one-of-a-kind bread that's as beautiful to the eye as it is to the palate, the wonderful aroma of bread baking in the kitchen is being enjoyed in a rising number of homes.
It's called artisan "read; a crusty European-style bread, sometimes sourdough, sometimes not; weighed, rounded, shaped and slashed by hand. In the process, every set of ingredients comes together. It's as if every bread is-at least for a while-alive.
Artisan bread is all about the fundamentals, minimalism and simplicity. Aside from the occasional herbs, ingredient lists are kept to a minimum.
Inspired by the centuries-old peasant breads, Fleischmann's Yeast has created Potato Peasant Bread. Reminiscent of the flavorful Hungarian potato breads, this version has been tested and perfected for the home kitchen.
Ingredients:
- 3 to 3 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup sugar
- 2 envelopes Fleischmann's RapidRise Yeast
- 2 teaspoons salt
- 1 1/2 cups potato water or tap water
- 3 tablespoons butter or margarine
- 3/4 cup mashed boiled potato*
- 1 tablespoon all-purpose flour
Directions:
In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, sugar, undissolved yeast, and salt. Heat water, butter and mashed potato until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Roll each half to 8 x 12-inch oval. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place on large greased baking sheet; flatten loaf slightly. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
With sharp knife, cut 3 diagonal slits (1/4-inch deep) on top of each loaf. Sprinkle with 1 tablespoon flour. Bake at 400 F for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.
* To use instant potatoes: Combine 1/2 cup water and 3 tablespoons milk in saucepan; bring to a boil. Remove from heat; stir in 1/2 cup potato flakes or buds. Cool to room temperature.
Serving Size: Makes 2 Loaves
