Jan 13, 2007

Potato Rolls and Classic Country Bread

I have been spending a lot of time this past week baking bread since I got the new bread machine. So far I have been very happy with the results. I've only baked one loaf in the machine. I prefer to use the "dough" setting and bake the loaves in the oven to get a more authentic shape and crust. So far, aside from the Whole Wheat Flax Seed Bread, pizza crust and a sourdough loaf. I have also made a couple of Classic Country Bread loaves from a recipe found on a package of Red Star Yeast.

All the recipes have turned out very well expect I think I will reduce the olive oil for the pizza dough next time when I make it in the bread machine. The dough was very sticky and hard to work with. The recipe I used (I doubled it for the machine) would have made 4 pizzas but we ended up with three because I botched the first one due to the extra sticky dough. I'm not quite sure why it works fine when done by hand but not in the machine. I'm sure I will figure it out sooner or later :)

Today I found a couple lonely baked potatoes in the fridge, just begging to be used for something. So of course, I had to try a recipe I saw in one of my cookbooks for Potato Rolls. They turned out great!

Here are the recipes for the Classic Country Bread and Potato Rolls. Sorry for the lack of a photo for the Country Bread, but the kids ate it too quickly!

Potato Buns
(Originally from Old World Breads - modified for ingredients I had on hand)

1 c. milk
2 tsp. canola oil
2 tsp. sugar
1 egg, lightly beaten
2 small potatoes, baked then mashed (boiled would work well too I'm sure)
3/4 tsp. salt
2 c. bread flour
1 c. whole wheat flour

Add ingredients to bread machine in the order suggested by manufacturer. Set on "dough" cycle. When dough is ready, remove from machine and cut into 12 equal pieces. Form each piece into a ball and place balls into a greased muffin pan. Cover with a clean kitchen towel and allow to rise for 45 minutes. Bake in a pre-heated 350 degree oven for 20 minutes. For a golden crust, brush with butter or margarine before baking. Makes one dozen rolls.

Classic Country Bread

1 1/2 c. water
2 Tbsp. canola oil
1/3 c. molasses
2 1/4 tsp salt
2/3 c. oatmeal (I used Bob's Red Mill 5 Grain Cereal)
1 1/3 c. whole wheat flour
2 1/2 c. bread flour
2 tsp. quick rise or bread machine yeast

Put all ingredients in bread machine in the order suggested by the manufacturer. Set on "dough" cycle. When dough is ready, split into two equal pieces and form into loaves. Please each loaf into a greased bread pan. Cover with a clean kitchen towel and allow to rise for 45 minutes. Bake in a 350 degree oven for 50 minutes. Remove from pans to wire racks and allow to cool before slicing. Makes 2 loaves.

1 comment:

Julia said...

I really like this recipe. It's a great sandwich bread and keeps well. I've only made about 10 different recipes and this is probably my favorite to date. Thanks!!