Potato Flour Sandwich Bread
Soft sandwich bread made with bread flour and potato flour.
Servings 12
Cost 5
Ingredients
- ¾ cup whole milk (6 oz/170 grams)
- 4 tablespoons unsalted butter, cut in chunks (56 grams)
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water (105 to 110 degrees) (2 oz/56 grams)
- 2 ½ tablespoons granulated sugar (30 grams)
- 2 ½ cups bread flour, divided use (280 and 70 grams for 350 grams total)
- ¼ cup fine potato flour (Bob's Red Mill) (45-50 grams) It's heavy flour!
- 1 teaspoon kosher salt (Morton) or table salt
- 1 large egg, room temperature
Instructions
- Grease and flour a 9 by 5 inch loaf pan or a Pullman pan (you won't use the lid).
- Put the milk and butter in a saucepan or in a 2 cup Pyrex type microwave-safe measuring cup and heat until milk just begins to simmer. Remove from heat and let cool to warm (around 120 degrees and no warmer than 130 degrees F).
- Meanwhile, proof the yeast in ¼ cup of warm (105 degrees) water. Add a little bit of the sugar (about 1 teaspoon) to help feed the yeast. Stir and let stand for about 8 minutes or until it looks a little foamy.
- While the yeast is proofing, mix the remaining sugar, 2 cups (280 grams) of the bread flour, potato flour, and salt in a stand mixer bowl. Keep the other ½ cup of bread flour handy.
- Add the proofed yeast to the flour mixture and stir, then stir in the 120 degree warm milk mixture and the egg. Mix as well as you can by hand, then put the bowl on the stand and attach the dough hook.
- Start kneading with the dough hook. The dough should go from dry to very sticky and will cling to the side of the bowl. Begin adding remaining flour 1 heaping tablespoon at a time, and continue to let the dough hook knead, stopping to scrape bowl often, until the dough clings to the hook (though it will still be slightly sticky). This should take 6 to 8 minutes. You will probably use all of the reserved ½ cup flour. However, if the dough looks dry or clings to the hook before you've added the ½ cup, then stop adding.
- Transfer the soft and just slightly sticky dough to a greased bowl and let it pick up some of the butter/oil from the bowl, then flip it so you have a slick, soft ball of dough. Cover and let rise for 1 hour or until doubled in bulk.
- Punch down the dough and turn it onto a pastry mat. Press into a rectangle. Turn down the top corners and roll downward into a cylinder, pressing out air as you go.
- Taper the ends and shape into a loaf, then plop into the loaf pan. Cover with a piece of greased plastic wrap and let rise for about 50 minutes.
- Bake at 350 degrees F for about 45 minutes or until golden brown. Let cool in the pan for about 10 minutes, then loosen edges if needed and carefully turn from the pan. Let cool completely. If the bread feels too soft to slice, put it in the refrigerator and firm it up a little. It is a soft bread, but it should be sturdy enough for sandwiches. We usually toast it a little for sandwiches.
