|One Potato, Two Potato|
|by Roy Finamore|
Everyone loves potatoes. This book transports cooks beyond the usual side dishes and introduces them to the secrets and specialties of great chefs...
1 - 10 of 62 for starter potato flake
Result Page: 1
Mix yeast, sugar ... temperature first. The Potato flake bread recipe was ... except 1/2 cup sugar instead of 1/4 cup. Use sour dough bread recipe following.
Mix yeast with ... a yeasty aroma. Starter Feed: Put the ... may be fed two to three times before using for bread. This is to avoid depleting your starter.
Mix 3 packages ... and add to starter. Let stand ... Wrap with reynolds wrap and store in refrigerator. Bread may be frozen. (Use Pillsbury bread flour).
Combine yeast, 2 ... 3 tablespoons instant potato flakes in a bowl; ... 1 week. Feed starter once a week ... refrigerator with holes punched in the top.
Feed starter every 3 to ... for 20 to 25 minutes or until golden brown. Remove from pans and cool on paper towels. NOTE: Makes excellent cinnamon toast.
Feed starter every 6 days ... 2 tablespoons instant potato flakes in 1 cup ... Let rise until double (about 5 hours). Bake at 350 degrees for 40 minutes.
1. Remove starter from refrigerator and ... at 350 degrees for 20 to 25 minutes. Remove from oven and rub butter on top of each loaf. Let cool and serve.
1. To feed - mix well: Add to starter and stir gently. ... let stand 8 to 12 hours in a warm place. Bake at 350 degrees for 30 to 40 minutes until brown.
Remove starter mix from refrigerator, ... make bread again in about 3 days. It does not harm the starter mix to wait as long as 3 or 4 weeks to feed it.
Mix starter and store in ... and let stand for 8-12 hours. Divide dough into 8 bread pans. Let rise for 8-12 hours. Bake at 350 degrees for 35 minutes.
Result Page: 1
top of page