Potato bread / potato flour
Tim W
an Irish home. I think it may have been made as a round flat bread but I
could be wrong. Anyway, Q1 a good procedure for hot savoury potato bread a
l'irlandais suitable for a nutritious cooked breakfast ?
Q2 with the above in mind I bought some potato flour when I saw some last
week. The only ref I have found for Potato flour in bread is in Mrs Beeton
who seems to say it has no purpose beyond economy:
http://www.mrsbeeton.com/34-chapter34.html (1687-8)
So does it have a place in bread baking? I thought it might make a good naan
but maybe I am confusing the celtic pancake / griddle cake with the asian
tandoori loaf. Maybe it is never going to be as good as freshly mashed
potatoes. Maybe I should just keep it for thickening gravies.
TIA
Tim w
Mary Fisher
"Tim W" <tim.whitt...@mtavirgin.net> wrote in message
news:ATFEk.64997$E41....@text.news.virginmedia.com...
I bought some too, years ago, to make potato bread. I'd never seen it before
so thought I was very lucky.
When I accessed all the potato bread recipes I could find they all used
mashed potato.
Using the flour was not a good substitute :-(
It would be interesting to hear your experiences!
Mary
>
>
Tim W
"Mary Fisher" <mary....@zetnet.co.uk> wrote in message
news:48e334ca$0$764$4c56...@master.news.zetnet.net...
>
> "Tim W" <tim.whitt...@mtavirgin.net> wrote in message
> news:ATFEk.64997$E41....@text.news.virginmedia.com...
>>
>> mashed potatoes. Maybe I should just keep it for thickening gravies.
>>
>
> before so thought I was very lucky.
>
> When I accessed all the potato bread recipes I could find they all used
> mashed potato.
>
> Using the flour was not a good substitute :-(
>
> It would be interesting to hear your experiences!
>
I have none. A total potato flour virgin.
Tim w
Mary Fisher
Yebbut when you do!
Mary
John Andrews
Here is my take on potato bread.
http://johnsbread.blogspot.com/2007/11/sourdough-potato-bread.html
I haven't tried it again. Potato flour cannot be anything but
dried potatos. They are probably cooked already, at least for
the drying process. I would use it pound for pound (OK, gram
for gram) as a substitute for dry instant mashed potato. If a
recipe calls for moist cooked mashed potato, add additional
water to make the dough feel right.
John Andrews, Knoxville, Tennessee
Ed B.
the potatoes were boiled in. No potato flour.
--
~)< Love & Peace Ed B.
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of opposition, it has only one way to go, and that is down the path of
increasingly repressive measures, until it becomes a source of terror to
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We, the member congregations of the Unitarian Universalist Association,
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Tim W
"Ed B." <lav...@yahoo.com> wrote in message
news:f08Fk.38485$891....@newsfe07.iad...
> Tim W wrote:
>> Irish Potato Bread: - many years ago I had some
>>
> The recipe I use calls for mashed potatoes as well as using the water the
> potatoes were boiled in. No potato flour.
>
I read recipes until I thought I knew the variations. It seems Potato Bread
can mean anything from a solid potato cake with a dusting of flour to a
full white loaf with a hint of potato. I prepared a dough which was about
30% mashed potato (no potato flour), and inadvertently made it too wet. Got
two handsome flatish round loaves which were good to eat but suprisingly
unpotatoish. I don't think in a blind tasting I could have identified any
potato in it at all. I will try again with more mash.
Tim ew
The Cook
Remember to count 1/2 of the potato addition as liquid and reduce the
other liquid by that amount.
Barry Harmon
news:4q4uf4lk39tbpjlvk...@4ax.com:
I've made only a few potato breads, but I don't recall ever tasting the
potato as such. Maybe it's my ancient taste buds. <g>
Barry
Charles Perry
>
> I read recipes until I thought I knew the variations. It seems Potato Bread
> can mean anything from a solid potato cake with a dusting of flour to a
> full white loaf with a hint of potato. I prepared a dough which was about
> 30% mashed potato (no potato flour), and inadvertently made it too wet. Got
> two handsome flatish round loaves which were good to eat but suprisingly
> unpotatoish. I don't think in a blind tasting I could have identified any
> potato in it at all. I will try again with more mash.
>
The best way I have found to get potato flavor into bread is to roast or
bake the potatoes separately. Cool and grate the potato and add to
bread dough. There is even more flavor if you include the skins.
Potato starch, potato flour and even mashed potato flakes add very
little flavor to the bread.
Regards.
Charles
Ed B.
I neglected to post my recipe in my earlier response. Here it is:
Potato Bread (1 Loaf)
8 oz. potatoes, peeled and diced
2 1/4 tsp. yeast
12.6 – 16.8 oz. white flour (3-4 Cups)
4 oz whole wheat flour (1 Cup)
2 tsp. salt
2 Tbs. butter
1 2/3 Cups potato water
Boil the potatoes until soft and cool. (Reserving 1 2/3 cups of the
water.) Mash potatoes up until they are well mashed. Combine flours
and salt in bowl. When water has cooled sufficiently add yeast and let
proof. Blend in small amount of flour, mashed potatoes and butter to
start. When dough is thick enough, knead on board until dough is smooth
and all ingredients are mixed in. Place in oiled bowl until bread rises
to double in bulk. Punch down and shape into loaf. Let shaped dough
rise on parchment paper until doubled in size. Preheat oven to 450
degrees for 30 minutes. Slash top of dough and bake for 30 to 35 minutes.
--
~)< Love & Peace Ed B.
The only sure bulwark of continuing liberty is a government strong
enough to protect the interests of the people, and a people strong
enough and well enough informed to maintain its sovereign control over
its government. -Franklin D. Roosevelt, 32nd US President (1882-1945)
We, the member congregations of the Unitarian Universalist Association,
covenant to affirm and promote:
justice, equity and compassion in human relations. -Unitarian
Universalist 2nd Principle
Tim W
"Barry Harmon" <john...@optonline.net> wrote in message
news:Xns9B3F640B34E9Fjo...@209.197.15.254...
>
> I've made only a few potato breads, but I don't recall ever tasting the
> potato as such. Maybe it's my ancient taste buds. <g>
>
nutritious and cheaper adulteration of white wheaten bread.
I am going to try again when I have some mash and some time.
Tim w