Wednesday, December 19, 2012

Potato Sour Cream and Chive Bread Recipe

Potato Sour Cream and Chive Bread

Ingredients Measure
Bread flour 6 cups
Mashed potatoes 1 1/2 cups
Chives (chopped) 1/2 cup
Instant yeast 2 1/2 teaspoons
Salt 1 1/2 teaspoons
Sour cream 1/2 cup
Butter 1/4 cup
Milk 1/2 cup
Egg 1

Cut up 1 pound of soft skinned potatoes ( I used Red potatoes ) and place into a pot. Cover with water and bring to a soft boil till tender. Strain out the water and place into a large bowl; while still hot. Add in the sour cream, milk and butter. Mash till smooth. Check the temperature. You want the mixture to be 110F. Add in the egg, instant yeast and chopped chives. Add in two cups of bread flour; stir till smooth. Allow this mixture to rest for 10 minutes uncovered. Add in the salt and start to slowly add in the rest of the flour. About a 1/2 of a cup of flour at a time. When the mixture becomes to hard to mix in the bowl, pour out onto a flat surface and continue to add more flour. Knead the dough for about 10 minutes till the dough becomes smooth and elastic. Add a little oil to another bowl and add in the dough. Turn over a few times to very lightly coat on all sides. Cover with plastic wrap and allow to rest till double in bulk, about 1 hour. After the dough has risen, pour out onto a clean flat surface. Punch down the dough to release some of the air. To make buns cut dough into 24 equal pieces. Place onto a parchment lined cookie sheet. Cover with plastic warp and allow to rise for 1 hour. Sprinkle with a little flour and place into a preheated 375F oven for 25 minutes. Remove and cool on a wire rack. If you want to make loaves of bread you can cut the dough in half and shape into loaves. Place into two 9x5 greased loaf pans. Beat an egg white till foamy and spread that over the loaf of breads and bake in a 375F oven for 30 -35 minutes. Cool on a wire rack.


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