Phlax potato breadx
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅛ | cup | DFG |
| ⅛ | cup | DFG ground |
| ¾ | cup | Water |
| 4 | cups | Unbleached all-purpose flour |
| ⅓ | cup | Dry potato flakes |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Nonfat dry milk |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Regular instant yeast |
| 3 | tablespoons | Vital wheat gluten |
| 1 | tablespoon | Canola oil |
| 1 | tablespoon | Italian herbs; (1 to 2) |
Directions
Combine all of the ingredients in a bowl, then knead for 5 to 8 minutes, adjusting the texture of the dough by adding additional water or flour as needed; the dough should be pliable and somewhat sticky because of the flax seeds, but should hold its shape well.
Place the dough in a lightly greased bowl, cover it with plastic wrap, and allow it to rise for 1 hour. Place the bowl in the refrig, and let the dough rise slowly overnight.
Next day, shape the dough into a 12-inch oval loaf, place it diagonally on a baking sheet, and let it rise, covered, for 2 hours at room temperature, or until it's very puffy but still firm; it shouldn't shake like Jello when you jiggle it. Bake the bread in a preheated 350 F oven for about 40 to 45 minutes, or until it test done. Yield is 1 large loaf.
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