Bay-Scented Roasted Potatoes
INGREDIENTS:
1/4 c Instant mashed potato flakes
2 c Milk; scalded
1 pk Active dry yeast OR two
-cakes fresh yeast
1/2 c Warm water; (105-115)
1 pn Sugar
6 c Bread flour
2 tb Sugar
1 tb Salt
1/4 c Unsalted butter; (1/2 stick)
-(melted and cooled)
White cornmeal
1/4 c Instant mashed potato flakes
2 c Milk; scalded
1 pk Active dry yeast OR two
-cakes fresh yeast
1/2 c Warm water; (105-115)
1 pn Sugar
6 c Bread flour
2 tb Sugar
1 tb Salt
1/4 c Unsalted butter; (1/2 stick)
-(melted and cooled)
White cornmeal
Place instant potatoes in a small bowl, add the scalded milk, and stir to dissolve. In another bowl, mash the yeast and add water and sugar. Stir well and set aside.
In a large mixer bowl, combine flour, sugar, and salt Add the potato mixture, yeast mixture, and butter. Stir with a spatula until flour is moistened. Using a mixer dough hook, knead mixture for 10 minutes. It should form a ball and pull away from the bottom of the container. Place dough in a fresh, buttered bowl. Cover lightly and let rise in a warm place until doubled in volume, about 1 hour.
Thinly butter two 8 x 4-inch loaf pans. Add a small amount of the cornmeal to the pans and rotate to evenly coat the interiors. Knock out any excess. Set aside.
Punch down and divide dough into 2 equal pieces. On a sparingly floured board, roll out one piece of dough into an 8 x 14-inch rectangle. Brush off any excess flour, then roll into a loaf shape, pinching bottom seam to seal. Place dough, seam side down, in prepared pan. Repeat with remaining dough. Cover with plastic wrap and let rise in a warm place until dough extends 2 inches above pan.
Meanwhile, preheat oven to 375F degrees.
Bakes loaves in the oven for 34 to 40 minutes or until golden brown. Loaves should make a hollow sound when tapped. Let cool on a wire rack.
Makes 2 loaves
Notes: Lee's Intro: George Bay of the famous Bay's English Muffins in Chicago had his kitchen create this recipe for me. It is as delicious as their muffins.
In a large mixer bowl, combine flour, sugar, and salt Add the potato mixture, yeast mixture, and butter. Stir with a spatula until flour is moistened. Using a mixer dough hook, knead mixture for 10 minutes. It should form a ball and pull away from the bottom of the container. Place dough in a fresh, buttered bowl. Cover lightly and let rise in a warm place until doubled in volume, about 1 hour.
Thinly butter two 8 x 4-inch loaf pans. Add a small amount of the cornmeal to the pans and rotate to evenly coat the interiors. Knock out any excess. Set aside.
Punch down and divide dough into 2 equal pieces. On a sparingly floured board, roll out one piece of dough into an 8 x 14-inch rectangle. Brush off any excess flour, then roll into a loaf shape, pinching bottom seam to seal. Place dough, seam side down, in prepared pan. Repeat with remaining dough. Cover with plastic wrap and let rise in a warm place until dough extends 2 inches above pan.
Meanwhile, preheat oven to 375F degrees.
Bakes loaves in the oven for 34 to 40 minutes or until golden brown. Loaves should make a hollow sound when tapped. Let cool on a wire rack.
Makes 2 loaves
Notes: Lee's Intro: George Bay of the famous Bay's English Muffins in Chicago had his kitchen create this recipe for me. It is as delicious as their muffins.