Phlax Potato Breadx

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Phlax Potato Breadx Ingredients

1/8 c DFG	2 tb Nonfat dry milk
1/8 c DFG ground	2 ts Salt
3/4 c Water	2 ts Regular instant yeast
4 c Unbleached all-purpose flour	3 tb Vital wheat gluten
1/3 c Dry potato flakes	1 tb Canola oil
2 tb Sugar	1 tb Italian herbs; (1 to 2)

Instructions for Phlax Potato Breadx

Combine all of the ingredients in a bowl, then knead for 5 to 8 minutes, adjusting the texture of the dough by adding additional water or flour as needed; the dough should be pliable and somewhat sticky because of the flax seeds, but should hold its shape well. Place the dough in a lightly greased bowl, cover it with plastic wrap, and allow it to rise for 1 hour. Place the bowl in the refrig, and let the dough rise slowly overnight. Next day, shape the dough into a 12-inch oval loaf, place it diagonally on a baking sheet, and let it rise, covered, for 2 hours at room temperature, or until its very puffy but still firm; it shouldnt shake like Jello when you jiggle it. Bake the bread in a preheated 350 F oven for about 40 to 45 minutes, or until it test done. Yield is 1 large loaf. Recipe by: http://www.heintzmanfarms.com/mbflax4.htm Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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