This is primarily a result of an experiment gone R-I-G-H-T! The potato flour and buttermilk powder makes this quite a yummy not-quite-squishy sandwich loaf. Try it and you'll love it!

Yields one 9 X 5 loaf

2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup potato flour
1/4 cup buttermilk powder
3 tablespoons sugar
3 teaspoons Lora Brody's Dough Enhancer
2 teaspoons instant yeast
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 egg -- lightly beaten
2 tablespoons butter -- melted
1 1/4 cups warm bottled water (100-110 deg.F.)
Melted butter for topping

: In a mixing bowl, whisk together the flours, buttermilk powder, dough enhancer, sugar yeast, salt and baking soda. Add the egg, melted butter and water. Mix, by hand or by mixer with the paddle attachment, until dough clears the sides of the bowl and forms a shaggy mass, dribbling in a little more water if needed. Knead on a lightly floured surface 10-12 minutes, or in a stand mixer using the dough hook 5-6 minutes, until dough forms a smooth tacky but not sticky ball (if using a mixer, turn dough out onto a floured surface and finish kneading by hand).

Place dough in an oiled bowl, burning to coat well. Cover tightly with plastic wrap and let rise undisturbed 1-1/2 to 2 hours or until doubled in bulk.

Turn dough out onto a lightly floured turface and knead a couple of times to remove excess gas bubbles. Press and stretch the dough into a 12x5 rectangle and shape into a loaf. Place the dough into a lightly oiled 9x5 loaf pan. Cover loosely with lightly oiled plastic wrap and let rise until the dough crests 1 inch above the rim of the pan, 1 to 1-1/2 hours.

Meanwhile, preheat oven to 350 degrees F. Bake 40-45 minutes or until internal temperature registers 190 degrees F. on an instant-read thermometer inserted into the center of the bottom of the loaf.

Turn the loaf out onto a wire rack, brust lightly with melted butter, and let cool completely before slicing.

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Copyright 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved