Wednesday, February 16, 2005
rainy day doings / potato bread
there are enough bones in the frozen bone bag to warrant putting up a pot for stock
add vegetables this time
rustle up a can of tuna / the potato bread i made yesterday is the kind to use for a tunafishsalad sandwich / with bestfoodsmayonnaise and finely diced celery / leafy lettuces flopping out of the edges
here's how i made the Potato Bread :
put a couple of handfuls of the leftover potatoes in the food processor with a couple of TBs of chopped parsley / whir it up
meanwhile proof 3 tsp of dry yeast in 1/4 cup warm water and 1/4 cup flour for at least 30 minutes
add a cup and a half of flour to the potatoe in the processor / add a couple of TB of gluten flower / an egg that is fork whipped and a couple of TB of olive oil /and of course the yeast / mix this / you will prolly need to add another cup or so of flour / mix in the processor until the dough balls up / add a little water if it is too dry / this is winging it time
turn the dough out on a flowered board / knead for 5-7 minutes or until smooth and together / place in an oiled bowl and turn it over so it is oiled on all parts / cover with plastic wrap and let rise until double
punch the dough down and shape in a loaf / place in buttered loaf pan and let rise again / preheat the oven to 425 degrees and bake 25 minutes / turn off oven / let the loaf sit in there for five more minutes
this turned out pretty good !
add vegetables this time
rustle up a can of tuna / the potato bread i made yesterday is the kind to use for a tunafishsalad sandwich / with bestfoodsmayonnaise and finely diced celery / leafy lettuces flopping out of the edges
here's how i made the Potato Bread :
put a couple of handfuls of the leftover potatoes in the food processor with a couple of TBs of chopped parsley / whir it up
meanwhile proof 3 tsp of dry yeast in 1/4 cup warm water and 1/4 cup flour for at least 30 minutes
add a cup and a half of flour to the potatoe in the processor / add a couple of TB of gluten flower / an egg that is fork whipped and a couple of TB of olive oil /and of course the yeast / mix this / you will prolly need to add another cup or so of flour / mix in the processor until the dough balls up / add a little water if it is too dry / this is winging it time
turn the dough out on a flowered board / knead for 5-7 minutes or until smooth and together / place in an oiled bowl and turn it over so it is oiled on all parts / cover with plastic wrap and let rise until double
punch the dough down and shape in a loaf / place in buttered loaf pan and let rise again / preheat the oven to 425 degrees and bake 25 minutes / turn off oven / let the loaf sit in there for five more minutes
this turned out pretty good !
