Like unbleached un-enriched and unbleached
all purpose, the
It is ideal for finer loaf breads,
yeast-risen pastries, and laminated dough.
¼ C Potato
2 C Milk, scalded
1 T Saf-Instant Yeast
½ C Warm water
Pinch of Cane Juice Crystals
6 C Unbleached bread flour
2 T Cane Juice Crystals
1 T Sea Salt
¼ C unsalted Butter, melted and cooled
Place potato flakes in small bowl and
add scalded milk. Stir til dissolved.
In second bowl mix yeast, water and
pinch of cane juice.
In large mixer bowl, combine flour,
cane juice, and salt. Add potato mix, yeast mix and butter.
Stir with spatula until flour is moistened. Using mixer's dough
hook, knead dough for 10 minutes. It should form ball and pull away
from bottom of bowl.
Place dough in fresh, buttered bowl
and cover lightly. Let rise in warm place til doubled, about 1 hour.
Thinly butter 2 8x4 loaf pans.
Add small amount of white cornmeal to pans and rotate to coat pans
evenly. Dump excess and set aside.
Punch down dough and divide into 2
equal pieces. On lightly floured board, roll out one piece to
8x14" rectangle. Brush off excess flour and roll up into dough
shape, pinching bottom seam to seal. Place seam down into pan.
Repeat with second piece.
Cover both with saran and let rise til
dough is 2" over pan.
Bake in preheated oven at 375°F for
34-40 minutes or til golden brown. Cool on wire rack.