Potato Bread Perfect for Toast
"This recipe is based on a recipe of Elizabeth David's, an iconic English food writer. As Elizabeth says, "Usually associated with times of grain shortage, or with a need for strict economy in the kitchen, potato bread is also advocated by some nineteenth-century writers as being the best bread for toast." David also quotes a "Doctor A. Hunter," who wrote in 1805, "...lovers of toast and butter will be much pleased with this kind of bread. The potato is not here added with a view to economy, but to increase the lightness of the bread, in which state it will imbibe the butter with more freedom..."..."
INGREDIENTS
•
1 1/2 cups lukewarm water*
•
1/4 cup Baker's Special Dry Milk or non-fat dry milk
•
2 teaspoons salt
•
2 teaspoons instant yeast
•
2 tablespoons vegetable oil
•
3/4 cup mashed potato**
•
4 1/4 cups King Arthur Unbleached All-Purpose Flour
•
*Reduce the water to 1 1/3 cups water during the summer, or if you're in a humid climate.
•
**See "tips," below.
Comments & Reviews
Just A Pinch Sweepstakes