Tuesday, September 29, 2009

Ricki's Bread Recipe

Ricki was the first to submit a recipe for my whole wheat bread contest, so it doesn't really seem fair that hers was the last recipe I tried - but it took me a while to find potato flour. I was excited to see potato flour in the bulk section on the grocery store in Freeland and was more excited to try Ricki's recipe and finish up the contest!

I thought the bread was really good. I don't know if it was my favorite because it's been so long since I have made the other recipes! It would either be this one or Honey's recipe. I'll have to make them both again this week and pick a winner.

Have any of you tried the Artisan Bread in 5 Minutes a Day? Jason made some over the weekend and it was so easy and delicious (and it looked amazing). I think I will be experimenting with some whole wheat versions soon. You can find some recipes from the first book here. They have a new book coming out next month that looks even better.

Whole Wheat Sandwich Bread
from King Arthur Flour: whole Grain Baking

Yield: One 8 1/2 x 4 1/2 inch loaf, 16 slices
Baking Temperature: 350F
Baking Time: 35 minutes

2 T orange juice
1 c lukewarm water
4 T unsalted butter, cut into 6 pieces
3 c traditional whole wheat flour
3 T sugar
Heaping 1/2 c dried potato flakes or 3 T potato flour
1/4 c nonfat fry milk
1 1/4 t salt
2 1/2 t instant yeast

Combine all the ingredients, and mix and knead them - by hand, mixer or bread machine - until you have soft, smooth dough. Cover and allow the dough to rise until it's puffy and nearly doubled in bulk, 1 to 2 hours.

Lightly grease an 8 1/2 x 4 1/2 inch loaf pan. Gently deflate the dough, and shape it into and 8-inch log. Place it in the prepared pan.

Cover the loaf gently with lightly greased plastic wrap or a proof cover and allow it to rise till it's crowned about 1 1/2 inches over the rim of the pan, 1 1/4 to 2 1/2 hours. Near the end of the bread's rising time, preheat the oven to 350F.

Uncover and bake the bread for about 35 minutes, tenting it with foil after 15 minutes. The bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread for 30 minutes before slicing.

2 comments:

Sweetest Of All said...

Can't wait to try it!

Ricki said...

Your loaf looks amazing! Did I tell you mine turned out really bad? Heavy, brick-like, burned. Yeah... I'll try it again though now that I am mastering the art of KitchenAid! Happy Birthday Eliza! I love your smile.