I wanted to share the recipe for the bread I made this past weekend. It was extremely easy to make. The only things I would change are to use a whole packet of the yeast instead of just 2 tsp. and to let the bread rise for two hours (dough should double in size) before transferring it to the loaf pan. Also if you can't get your hands on some potato flour, just add another 1/4 cup of unbleached all-purpose flour.
- 3 cups unbleached all-purpose flour (12 3/4 oz)
- 2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 3 tablespoons sugar
- 4 tablespoons unsalted butter, softened
- 1 1/8 cups lukewarm milk (1 cup + 2 tablespoon)
- 1/4 cup potato flour (1 1/2 oz)
- Combine all ingredients (reserve about 1/2 cup of flour) and mix thoroughly in a large mixing bowl.
- Add reserved flour a tablespoon at a time to mixture until a soft, smooth dough is formed.
You may not need the whole amount or you may need more.
Anyway, add JUST enough flour until dough comes away from bowl and it doesn't stick to your fingers (ie the dough becomes manageable) Remember, the more flour you add while kneading, the heavier and drier your loaf will be.
- Turn dough out on lightly greased surface and knead for a while, about 10mins.
- Cover and let rise for about 1 hour, until puffy (dough might not double in bulk).
- Transfer dough to a lightly greased surface and shape it into a 8" log.
- Transfer log to a lightly greased loaf pan (8 1/2" x 4 1/2"), cover the pan with plastic proof cover (i just cover with a greased cling wrap, loosely).
- Let dough rise for about 1 hour, until outer edge has risen about 1" over the rim of the pan.
Preheat oven to 350F.
- Uncover pan and bake for 35-40mins, tenting lightly with foil for the final 10-15mins if the top is browning too quickly.
- Remove bread from oven, take it out of the pan, and cool on wire rack.
- After 15mins, brush with butter, if desired; to give loaf an exceptionally soft crust.