Today’s bread experiment is Irish Potato Brown Bread out of The Bread Lover’s Bread Machine Cookbook.
I generally make the 1.5lb loaves for more manageably-sized slices in my bread machine. Using the whole wheat cycle this time!
1 1/4 Cups water
3 TBS butter, cut into pieces
2 TBS honey
2 Cups whole wheat flour
1 Cup bread flour
1/4 Cup instant potato flakes
1 TBS + 2 TS gluten (that’s 5 teaspoons!)
1 1/2 TS Salt
2 1/2 TS yeast
As usual, scrape down the sides of the pan after 10-15 minutes to make sure it all mixes well. Adjust water/flour ratio if things are particularly runny or too dry (~3.25 cups starch + extra gluten + 1.25 cups liquid + sizable bit of honey will likely make a slightly sticky but solid, dense ball dough).
Verdict: A little too wheat-y and yeast-y for my (and my husband’s) tastes, but it is very functional bread. We can’t even tell there was any potato in it at all =/. Note to self: Be very careful measuring/adding gluten and yeast!