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Irene 03-12-2004 @ 8:35 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Potato Bread (buns or rolls)

Ingredients:
270 ml (9 fluid oz.) cold water
1 1/2 tsp. salt
60 gm (2 oz.) butter
120 gm (4 oz.) mashed potato
1 egg
600 gm (21 oz.)  bread flour
1 1/2 tbsp. powdered (dry) milk
70 gm (3 oz.) caster or granulated sugar
4 tsp. instant yeast
Egg wash, for brushing over buns (or rolls)

Decoration:
Custard (for piping decoration on tops)

Directions:

Add all ingredients except custard, to the bread pan or Kenwood Mixer in the order listed (or as directed in your bread maker instructions).

Set bread machine to the dough setting and start. Knead the dough  for 1/2 hour. After 1/2 hour take the dough from the bread machine. Make into a ball and put it in a bowl, cover and let it prove in a warm place for  45 minutes.

Mould the dough into a ball and leave it to rest for a further 15 minutes.

Divide the dough into 32 (30 gm/1 oz.) pieces. Mould them into small balls and put them on a greased 23 cm/9-inch square baking pan. Put 16 pieces per pan.

Cover and leave to prove for 40 minutes or till double in size.

Brush with egg wash and with a pastry bag, pipe the custard to make a cross on top of each bun (or roll).

Bake at 180 degrees C (350 degrees F) on the low shelf in the oven for 25 minutes, or until golden brown.

Makes 32 Potato Bread buns or rolls (makes 2 pans or 16 buns or rolls per pan).

Note: The best place to prove the dough is in the oven without switching it on. Put two cups of hot water in the oven to provide some heat and water vapour.

Happy Baking, Irene


This message was edited by diana on 3-12-04 @ 5:23 PM




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