Potato Bread

Always love Giant's potato bread. Very soft and delicious.. Found a recipe by Alex Goh and tried it one evening.
The turn out was delicious, and as I love custard, I put extra on top of the bun before eating it.. yumyum...
The best part of it was when my youngster couldn't wait to get his hand on the buns.. my loyal fan.. hehe..
















Potato Bread:
(A)
600g Bread Flour
70g Sugar
1 1/2 tsp Salt
1 1/2 tbsp Milk powder
4 tsp Instant Yeast

(B)
1 Egg
270ml Cold Water

(C)
120g Mashed Potato (I used potato flakes+hot water)
60g Butter

(D) Custard

Method:
1. Mix (A) till well blended. Add (B) and knead to form a dough.
2. Add (C), continue to knead to form a smooth and elastic dough.
3. Make the dough into a ball. Put it in a bowl and cover with clear film. Put in a warm place to prove for 45 min.
4. Make the dough into a ball again and let it rest for further 15 min.
5.Divide the dough into several 30g pieces, mould them into balls and put then on 2 greased 23cm square baking pans. Makes 16 pieces per pan.
6.Cover and leave to prove for 40 min or till double the size.
7. Brush with egg wash and pipe the custard to make a cross on top.
8. Bake at 180 degree C for 25 min on the low shelf of the oven.















I used my BM, so I just dumped (A), start the machine, then (B). Add (C) when it's well blended and already form a dough. Let it sit in the BM for the 1st prove.

** As the dough is a bit sticky, you can put some flour on your hands before you starts to make it into balls.

My weekly Bread

I've been baking this bread since few months ago and it's becomes my weekly bread now... but, actually the bread normally lasts for 2 days top.. hehe... would like to share w anyone interested... (btw, thanks sis for the recipe..)

700g High Protein Flour

50g shortening

200g lukewarm water

200g evaporated milk

100g caster sugar

1 teaspoon salt

11g instant yeast

2 large eggs

• Sift flour into a mixing bowl. Add in yeast, sugar, salt and eggs. On the mixer.


• Pour in the milk and water a bit a time till just mixed ( i used fresh milk instead).


• Add in shortening and continue kneading till it become soft and smooth. Add more water if needed.
  
• Make into 1 big ball and leave to prove till double in size.


• Punch down the dough. Make into smaller balls and arrange in greased pan and leave to prove again.


• Bake in 180 for 20-30 min.

------> I use my breadmaker for kneading (just put everything and on the machine, add the shortening after the dough is just mixed) and bake in my small oven, less the mess... the bread in the pic was 1/2 the recipe, it's best eaten while hot/warm, so normally I bake 1/2 the recipe and store the other half in the freezer, for later...