Rachel's Pbr Potato Bread (Bread Machine/Abm) |
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Prep Time: 110 Minutes Cook Time: 0 Minutes |
Ready In: 110 Minutes Servings: 6 |
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This yields a nice big loaf of bread that's good and hearty...and while I guess any kind of beer works, PBR is what makes it magic! PBR but REAL potatoes, no box flakes ;) A little time-consuming but soooo worth it. I love it fresh out of the oven but it also tastes great after it's softened up and used for sandwich bread. And the recipe is all my doing!! :D Makes one large 2-lb loaf. Prep time is based on my dough cycle (90 min.) plus time to boil the potatoes. EDIT: I forgot to include the vital wheat gluten in the original post and upped the flour after the first batch came out runny. Ingredients:
2 large baking potatoes, boiled and mashed |
1 (12 ounce) can cheap beer (pbr!) |
4 cups all-purpose flour |
1/4 cup vital wheat gluten (omit if using bread flour instead) |
2 tablespoons butter |
2 tablespoons sugar |
1 teaspoon salt |
2 teaspoons active dry yeast |
Directions:
1. Wash and peel the potatoes, and boil them in unsalted water for about 15-20 minutes or until tender and squishy.
2. Mash 'em up real good with a fork or potato masher.
3. Put all of the ingredients into your bread machine in the order shown, or in the order recommended by the manufacturer, and do a dough cycle.
4. If you want a soft bread that's made in the machine, pick a Medium or Light cycle.
5. If you just did a dough cycle, dough should be a thick ball that's easily molded. If not, dust your hands with some flour and knead it until it's malleable. Mold it into the shape of a loaf.
6. Place some parchment paper onto a cookie sheet. Lay the loaf onto it, and bake at 375F for 25-30 minutes or until golden brown on top.
7. This bread is total heaven fresh out of the oven with some butter and a PBR tallboy!
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