|Rustic Potato Bread ready to slice|
I decided to make my bread using two-thirds whole wheat flour and one-third white all-purpose flour. The mixing process was interesting to say the least. The dough appeared so dry at the beginning I was sorely tempted to add a lot of water to keep my Kitchen Aid mixer from having a heart attack. I resisted in adding a lot of water but did dribble in a few extra drops to help things along. I reasoned whole wheat flour might absorb more water than white flour. The dough seemed to come together and was cleaning the sides of the bowl, but after about eight minutes, it began to come apart, leaving small globules of dough on the side of the bowl. I decided to call the kneading process to a halt and gently hand-kneaded the dough until it felt right.
|Rising in the baskets|
|Ready to go into the oven|
Now, for the taste test. Were these loaves better than the bread and rolls I traditionally make with the addition of potato flour? Not really. Are loaves using potato flour easier and quicker to make? Yes, yes, yes. There is no cooking of the potato, no allowing the potatoes to cool and most of all, no anxious moments standing over the Kitchen Aid worrying that it might die. And did I mention that my husband had to hit the bowl with a mallet to get it to loosen from its base?
So, I will probably go back to my traditional method of making potato bread but I'm thankful for the experience of trying the real deal.