How To make Modern Potato Bread
1/4 To 1/2 cup warm water
2 tb Sugar
1 pk Active dry yeast
2 3/4 c All-purpose flour
1/4 c Instant nonfat dry milk
2 tb Instant mashed potato flakes
2 tb Butter or margarine
1 t Salt
2 Eggs, beaten
Butter or margarine
Makes 1 loaf Combine 1/4 cup of the water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, dry milk, potato flakes, 2 tablespoons of the butter and salt into work bowl. process until mixed, about 15 seconds. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle eggs and just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly greased surface. Shape into a ball and place on greased cookie sheet. Roll or pat into a circle about 8 inches in diameter. cover loosely with plastic wrap and let stand in warm place until doubled, 1 to 1 1/4 hours. Heat oven to 375 F. Uncover bread and bake until golden and loaf sounds hollow when tapped, about 30 minutes. Remove from cookie sheet. Cool on wire rack. Food Processor Bread Book From the collection of Jim Vorheis
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12 Amazing Potato Recipes!! Collections ! Delicious and Easy ! Potato Snack , French Fries
12 Amazing Potato Recipes!! Collections ! Delicious and Easy ! Potato Snack , French Fries ! Cooking Kun
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800 years old recipe with modern ingredients! Very famous Chinese breakfast. SO FRAGRANT!
800 years old recipe with modern ingredients! Very famous Chinese breakfast. SO FRAGRANT!
500g All-purpose flour
5g salt
12g white sugar
5g baking powder
3g baking soda
Mix well
135ml water
135ml milk
1 egg
Mix well
Pour the wet ingredients into the dry ingredients
Mix well
42g unsalted butter
Microwave for 20-30 seconds
Add to the dough
Knead the dough
Press on the dough like this
Cover and rest for 15 minutes
After 15 minutes
Press and fold the dough like this
Cover and rest for 15 minutes
After 15 minutes
Press and fold the dough like this
Cut in half
Press and fold the dough
Shape the dough into a log
Repeat
Take some plastic wrap
Wrap the piece of dough in the plastic wrap
Repeat with the other piece of dough
Rest for 4-5 hours at room temperature
After 4-5 hours
Unwrap a piece of dough
Stretch the dough like this
Sprinkle some flour on the dough
Flatten the dough with a rolling pin
Shape the sides with the rolling pin like this
Shape the sides with the rolling pin like this
Cut the dough into about 1.5cm pieces
Bamboo skewer
Dip the bamboo skewer in water
Make a line with water using the bamboo skewer
Stack each second piece on top of a piece that has water
Press off the ends like this
Use the bamboo skewer to press a line in the center
Repeat
900-1000ml vegetable oil
Medium heat
Use a wooden chopstick to test when the oil is ready
Use one of the dough ends to test the oil
Take a piece and stretch it like this
Place the piece into the oil carefully
Flip using chopsticks
Fry the rest of the pieces
Fry the ends of the dough
These fried fritters are so delicious!
The outside is crispy and the inside is very airy
You must try this super delicious recipe!
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Soft & Fluffy Potato Bread Recipe | Simple Baking Method
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Rösti — Swiss potato cake (eight techniques tested)
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***RECIPE***
potatoes (1/2 lb, 227g per person, I like Yukon Golds)
fat/oil (I like clarified butter)
salt
Peel the potatoes if you want to (I don't), grate them, rinse them in a little cool water, squeeze the water our of them, toss a little salt through them. Heat some fat in a pan over moderate heat, drop in the potatoes and spread them in an even layer. Cook until the bottom layer is golden brown, about five minutes.
Transfer the pan to the oven at 350ºC/180ºC (convection, ideally) and bake until it feels solid enough to flip, 10-20 minutes depending on how thick it is. Turn the cake out to a plate or a board, put a little more fat in the pan, and slide the cake back in to brown the other side, about 5 minutes.
Slide it out to a cooling rack, and if you want you can put the rack into the oven again for a few minutes to crisp the exterior and soften in the interior. Let it cool a bit before slicing.