Sour Cream & Chive Potato Bread or Rolls
"There's just nothing like potato to give bread soft, moist, creamy texture; the starch in the potato attracts and holds liquid, meaning breads baked with potato will not only be soft and moist initially, but will stay that way longer. James Beard's classic Beard on Bread, contains a recipe for Sour Cream Bread that's the nominal inspiration for this loaf. We took it a few steps further by adding potato and chives — the natural accompaniments for sour cream!..."
INGREDIENTS
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1 cup sour cream or plain Greek yogurt (light is OK, nonfat is a poor option)
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a heaping 1/2 cup prepared mashed potatoes; leftover is fine, so long as they're not highly salted
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2 tablespoons butter
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3 tablespoons sugar
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3 cups King Arthur Unbleached All-Purpose Flour
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1 1/4 teaspoons salt
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2 teaspoons instant yeast
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1/4 to 1/2 cup finely chopped scallion tops or fresh or dried chives, to taste
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1 tablespoon Pizza Dough Flavor; optional, but tasty
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8 ounces sour cream or plain Greek yogurt (light is OK, nonfat is a poor option)
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4 3/4 ounces prepared mashed potatoes; leftover is fine, so long as they're not highly salted
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1 ounce butter
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1 3/8 ounces sugar
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12 3/4 ounces King Arthur Unbleached All-Purpose Flour
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1 1/4 teaspoons salt
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2 teaspoons instant yeast
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1/4 to 1/2 cup finely chopped scallion tops or fresh or dried chives, to taste
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1 tablespoon Pizza Dough Flavor; optional, but tasty
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227g sour cream or plain Greek yogurt (light is OK, nonfat is a poor option)
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135g prepared mashed potatoes; leftover is fine, so long as they're not highly salted
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28g butter
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39g sugar
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361g King Arthur Unbleached All-Purpose Flour
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1 1/4 teaspoons salt
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2 teaspoons instant yeast
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1/4 to 1/2 cup finely chopped scallion tops or fresh or dried chives, to taste
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1 tablespoon Pizza Dough Flavor; optional, but tasty
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