Soft potato bread sandwich loaf
- 330 grams all-purpose flour (2 3/4 cups)
- 46 grams potato flour (1/4 cup)
- 28 grams special dry milk or non-fat dry milk powder (3 tablespoons)
- 25 grams granulated sugar (2 tablespoons)
- 9 grams salt (1 1/2 teaspoons)
- 9 grams instant yeast (2 teaspoons)
- 57 grams melted butter (4 tablespoons)
- 227 grams warm water (1 cup)
8:00 amWeigh and add all of your ingredients to a large bowl or the bowl of your stand mixer. If you are kneading with a mixer, mix on medium speed for 8 minutes. If you are kneading by hand, you will need to knead it for around 15 minutes to get a smooth dough.
Add dough to a lightly oiled bowl and place it in a warm spot in your kitchen. Allow the dough to rise for 1 to 1.5 hours.
9:15 amAfter an hour or an hour and a half, place your dough on a lightly floured surface and deflate all the bubbles/gas. Shape the dough into a rough rectangle about the length of your 4x8 inch pan.
Lightly grease your pan with olive oil or non-stick cooking spray.
Roll the dough rectangle up reasonably tightly into a rough cylinder about 8 to 9 inches long. Pinch the seam tight and roll the cylinder several times to smooth it out a little. Place cylinder seam side down in the pan. Press it around with your fingers a little to make sure it fits properly into the corners.
Cover pan/dough with a lightly greased piece of plastic wrap.
Allow the dough to rise in a warm spot for 45 to 60 minutes or until the dough has risen about an inch above the top of the pan.
9:50 amNear the end of the final rise time, preheat the oven to 350 degrees F (190 C).
10:00 amBake bread for 30 to 35 minutes and remove from pan to a cooling rack to fully cool before slicing. The bread should be at 190 degrees F internal temperature.
10:30 amDo not slice for at least an hour because the bread is technically still cooking.
11:30 amSlice and sandwich.