Sour Cream and Chive Potato Bread by breadcetera

[rottiedogs]

Sour Cream and Chive Potato Bread
Submitted by breadcetera on June 19, 2004 at 11:58 pm

DESCRIPTION
Sour Cream and Chive Potato Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe is adapted from one I found in a Dak bread machine recipe book years ago when they first came out. This recipe make 6 good-sized hearth loaves, but can easily be cut in half, although the loaves freeze and reheat well. The loaves will not have a crisp crust due to all of the dairy products in the dough.

2 cups (about 12 oz.) mashed potatoes
2 cups (16 oz) potato water
1 oz. instant yeast or 8 tsp. active dry yeast
1/4 cup butter, room temperature
2 cups sour cream
1/4 cup sugar
2 1/2 Tablespoons salt (less if using leftover potatoes)
2 tsp. onion powder
1/2 tsp. baking soda
1/2 cup minced freshed chives (about 3/4 oz)
12 cups unbleached bread flour
1 cup powdered milk
optional: 4 eggs, lightly beaten. If using eggs, reduce potato water to 1 1/2 cups.

Combine half of the flour, instant yeast, sugar, salt, onion powder, baking soda and powdered milk in the bowl of a large mixer with dough hook. Mix to combine. Add potato water (cooled to room temperature), sour cream and eggs if using and mix about 2 minutes on low speed. Gradually add enough of the remaining flour to make a soft dough. Knead in the machine for about 6 to 8 minutes and add the chives and the pieces of butter one at a time toward the end of kneading. Knead until smooth and springy.

Place in a greased or oiled bowl and cover with plastic wrap. Let rise a room temperature until doubled, about 1 hour and 15 minutes. Deflate and turn the dough and let rise again until doubled, about 45 minutes.

Divide into loaves. I scale mine into 6 (1 lb. 3 oz.) hearth loaves, which bake off to 1 lb loaves for the farmer's market. Works fine in loaf pans too. Shape the loaves (or dinner rolls!) however you'd like and let rise until almost doubled, about 40 minutes.

I bake mine on a stone (4 at a time on one stone. I have two ovens and two stones) at 425 for about 30 minutes, until nicely browned and hollow-sounding when thumped on the bottom. I usually spritz the oven with water a few times during the first 5 minutes, but I don't bother with a steam pan for these.

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