Saturday, March 2, 2013
I have been traveling a lot for a few weeks and therefor not been doing much baking. My fingers are itching to do some experimenting in my kitchen!
I made this bread for my husbands breakfast a little while ago, when we did a quick stop at home in between traveling. I said for my husband, because I'm one of a very few people in the country that are allergic to potatoes. This bread has potatoes in it.
It's a yummy breakfast bread that goes perfect to your omelet, ham, egg or just a couple slices of cheese. The recipe is on a bigger scale. The bread is so easy to make that I usually make a lot of it and put it in the freezer. It's almost BETTER the second time you heat it up in he oven to serve it. It taste a lot better when served warm. This bread is also perfect for preparing in the evening and bake in the morning.
This is how you make it:
Mix with a fork ~
3 cups all purpose flour
1 cup quinoa flour
1/2 bag instant mashed potatoes with garlic
1 oz instant dry yeast
1/2 cup canola oil
4 cups water (130 degrees Fahrenheit)
Mix with a wooden spoon 3min by hand, or 2min in a bread machine. Sprinkle some all purpose flour at the end of the mixing.
Knead the dough by hand on a floured surface for 2-3min. The dough is a bit sticky.
Let the dough rest under cover for 30 min.
Cut the dough in pieces. This dough makes at least 24 buns. Don't make them to big, it's hard to bake them all the way through that way.
I usually just take a small piece of the sticky dough with a spoon and place it on parchment paper. If you like you can press your hands over the buns and make flat bread, instead of buns.
Let the pieces (that you placed on at least two different parchment papers) rest for another 30 min, in room temperature. Or over night in the fridge. This bread is perfect for preparing in the evening and bake in the morning.
Bake at 400 degrees Fahrenheit for about 20 min.