Copyright©2007- 2010 Donna Goff

Friday, September 17, 2010

Potato Bread (Bread, Rolls, Pizza ,Scones...)

This versatile recipe can be used for bread, rolls, fried scones, cinnamon rolls, pizza, and more. this makes a tasty, soft, but dense loaf.  The dough freezes well for baking later. Makes 6 regular loaves.

6 Cups Warm Water
11-14 Cups Flour  (begin with 8 1/2 cups flour)
2 1/2 Tablespoons SAf Instant Yeast
2 Tablespoons Salt
1/2 Cup Lecithin
1 Cup Sugar
2 Tablespoons Magic Mill Dough Enhancer
2 Tablespoons Vital Wheat Gluten
1 Cup Powdered Milk
1 Cup Potato Flakes
1/4 Teaspoon Vitamin C
Grease baking pans with shortening. Pour 6 cups hot tap water in mixing bowl.  Add 8 1/2 cups flour and 2 1/2 Tablespoons Saf Instant yeast. Mix to paste like consistency, with dough hook, then cover and let sit 10-15 minutes.  Mix salt, lecithin, dough enhancer, gluten sugar, powdered milk, potato flakes and vitamin C in another bowl. Uncover the moist mixture, turn mixer on, and add the mixed dry ingredients.  Then ad flour one cup at a time until it pulls away from the side of the mixing bowl and the center post. Mix 5 minutes. Grease hands with shortening to form loaves.  As soon as the dough has completed mixing, remove from bowl, and shape loaves (fill pans 1/2-2/3s full), rolls, pizza, etc. At this point dough can be frozen for later use. If you are not freezing the dough but intend to bake it now, cover with Saran Wrap and let rise until double, about 30 minutes.  Bake in 350 degree oven 38 minutes. Remove from oven, butter the top of the loaves, and cover with a clean kitchen towel while cooling.

Freezing for later convenience:
To freeze, place loaves in prepared pan, or rolls on a prepared baking sheet and freeze.  When frozen solid remove from pan and place in plastic bag.  When ready to use, remove from freezer, place in greased bread pan, cover with Saran wrap and let rise until double and bake as usual.

Fried Scones:
Make dough and form rolls, then use a rolling pin to roll out in rectangles.  Drop in hot frying oil.  Cook each side until golden. Drain on paper towels. Slice open and serve with a mixture of cinnamon and butter, or honey butter.

Roll out dough.  One loaf will make one pizza.  Shape one loaf's worth of dough for one Pampered Chef  pizza stone, roll out thin, or in a deep dish baker. Let rise 30  minutes. Brush with Olive oil. and prick the surface with a fork.  Bake at 450 degrees for 10-15 minutes until lightly browned. Spread with tomato paste, sprinkle with oregano, top with mozzarella cheese and desired veggies and meats.  I like to do one pizza with ham and pineapple.  The other pizza I like to do with  cooked chicken, red peppers, tomatoes, and onion.  Return to the oven and bake for an additional 10-15 minutes until crust is crisp and cheese browned and melted.

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