"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Reply
 
Thread Tools Display Modes
 
Old 02-28-2012, 10:39 AM   #1
Assistant Cook
 
Join Date: Feb 2012
Posts: 2
Smile ISO help w/yeast bread ingredient

I have read that some people, (chefs?) add instant potato flakes to their bread recipes; I have done it before, and it seems like its always a nice texture, but I have no idea how much to add. Say on a recipe that calls for 2 cups of water, how much instant potato flakes would I add to recipe? Would appreciate all opinions on this. Also, curious about flax seed. Does it taste good, and how much would you add to a recipe. Thank You so much!!!

__________________

__________________
Donnadoo is offline   Reply With Quote
Old 02-28-2012, 11:28 AM   #2
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,419
Potato flakes acts as a binder and leavening agent in bread recipes. Personally, I don't use it, as I don't need the extra starch in my diet, and breads with potato starch tend to go moldy quickly.

Flaxseed is something I add to most of my bread recipes. It needs to be ground to be digestible. With most recipes, you can replace up to a quarter cup of flour per loaf with ground flaxseed.

I find that small amounts of flax don't adversely affect the flavor, provided that it's fresh. For best results, store it in the fridge or freezer.
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 02-28-2012, 03:01 PM   #3
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
It's easier to talk about potato flakes in relation to flour. Half a cup flakes for four cups of flour. Can't be more precise than that, because it depends on the type of bread and the other ingredients. If not replacing part of the flour in the original, add a half cup of liquid. It's not something you want to do with just any bread recipe, unless you want a specific effect. I'd start by making a set recipe using the flakes or mashed potatoes to see how it acts.

I frequently use flax seed. It's pretty neutral tasting. Makes nice topping that doesn't add distinct flavor. I would generally be adding other seeds, too.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 02-28-2012, 03:20 PM   #4
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
This recipe was originally used to make incredible yeast raised doughnuts, but was adapted to make dinner rolls by my DIL's family. It was handed down through a couple generation to her, and then, I coaxed her into sharing it with me. I found out that it was a doughnut recipe originally created by Spudnuts doughnut chain in the early 1900's. But it makes wonderful potato rolls, cinnamon rolls, dougnuts, jelly filled Bismarks, and potato bread.

To use potato flakes instead of potatoes, simply look at your box directions to determine how much potato flake in needed to approximate a potato, and gauge accordingly.

DIL's recipe:

Ingredients;
1lb Potatoes (aprox 3 med potatoes) Cooked and mashed. ( you can use instant potatoes if you wish too)
-Reserve 1/2 cup of liquid from boiling potatoes
-Mix: 1 1/2 C warm milk
1/2 C oil
1/2 C sugar
2 eggs
1 TBS salt

If potato water is cool enough add 2TBS of Yeast to water and then add to previous mixture.
Add 7 1/2 C flour ( dough will be soft) and I usually mix the last cup or so into mixture by hand kneading
Let raise till double then roll out and cut into circles. Dip in melted butter, fold in half and place on greased pan.
Let raise again. Bake @ 350 for 15 min until golden brown.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-28-2012, 06:58 PM   #5
Assistant Cook
 
Join Date: Feb 2012
Posts: 2
Donnadoo

Thank You so much!
__________________
Donnadoo is offline   Reply With Quote
Old 03-07-2012, 07:02 AM   #6
Senior Cook
 
FluffyAngel's Avatar
 
Join Date: Jan 2012
Location: SC
Posts: 428
Quote:
Originally Posted by Chief Longwind Of The North
This recipe was originally used to make incredible yeast raised doughnuts, but was adapted to make dinner rolls by my DIL's family. It was handed down through a couple generation to her, and then, I coaxed her into sharing it with me. I found out that it was a doughnut recipe originally created by Spudnuts doughnut chain in the early 1900's. But it makes wonderful potato rolls, cinnamon rolls, dougnuts, jelly filled Bismarks, and potato bread.

To use potato flakes instead of potatoes, simply look at your box directions to determine how much potato flake in needed to approximate a potato, and gauge accordingly.

DIL's recipe:

Ingredients;
1lb Potatoes (aprox 3 med potatoes) Cooked and mashed. ( you can use instant potatoes if you wish too)
-Reserve 1/2 cup of liquid from boiling potatoes
-Mix: 1 1/2 C warm milk
1/2 C oil
1/2 C sugar
2 eggs
1 TBS salt

If potato water is cool enough add 2TBS of Yeast to water and then add to previous mixture.
Add 7 1/2 C flour ( dough will be soft) and I usually mix the last cup or so into mixture by hand kneading
Let raise till double then roll out and cut into circles. Dip in melted butter, fold in half and place on greased pan.
Let raise again. Bake @ 350 for 15 min until golden brown.

Seeeeeeya; Chief Longwind of the North
You don't have to allow the potato water & yeast sit and work for a few minutes before adding to the rest of the ingredients? AND... how would you do the recipe with instant mashed potatoes - would it be by weight of the prepared product?
__________________
Cooking = Loving in SC
FluffyAngel is offline   Reply With Quote
Old 03-07-2012, 05:14 PM   #7
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by FluffyAngel View Post
You don't have to allow the potato water & yeast sit and work for a few minutes before adding to the rest of the ingredients? AND... how would you do the recipe with instant mashed potatoes - would it be by weight of the prepared product?
The box will probably have an estimated amount of product used to reproduce the amount of a number of potatoes. I will boil up three medium potatoes tonight and mash them, then measure the volume. Then you can use box directions to duplicate teh volume measurement.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-09-2012, 11:46 AM   #8
Senior Cook
 
FluffyAngel's Avatar
 
Join Date: Jan 2012
Location: SC
Posts: 428
Quote:
Originally Posted by Chief Longwind Of The North

The box will probably have an estimated amount of product used to reproduce the amount of a number of potatoes. I will boil up three medium potatoes tonight and mash them, then measure the volume. Then you can use box directions to duplicate teh volume measurement.

Seeeeeeya; Chief Longwind of the North
I tried your bread recipe here from Spudnuts. Let me start by saying THANK YOU SINCERELY. I made 2 loaves of bread using boiled & mashed potatoes weighed to the ounce and this bread turned out quite wonderful. It rose beautifully. It looks and smells just amazing. I can't wait to try it. THANK YOU AGAIN.:)
__________________
Cooking = Loving in SC
FluffyAngel is offline   Reply With Quote
Old 03-09-2012, 12:04 PM   #9
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by FluffyAngel View Post
I tried your bread recipe here from Spudnuts. Let me start by saying THANK YOU SINCERELY. I made 2 loaves of bread using boiled & mashed potatoes weighed to the ounce and this bread turned out quite wonderful. It rose beautifully. It looks and smells just amazing. I can't wait to try it. THANK YOU AGAIN.:)
I boiled the spuds last night and turned gthem into smashed spuds, with butter and milk added. The volume came to 1 1/2 cups. So if you want to use instant spuds, use enough product to make 1 1/2 cups of cooked mashed potatoes.

And I'm glad you like the recipe. Try making cinnamon rolls from it. They are absolutely the best. And don't forget, the recipe was originally used to make doughnuts. They are the best I've eaten, period. I have thanked my Daughter-in-Law many times for that recipe.

Seeeeeya; Chief longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-09-2012, 12:07 PM   #10
Senior Cook
 
FluffyAngel's Avatar
 
Join Date: Jan 2012
Location: SC
Posts: 428
Say Chief, do you make bagels or know anyone on here who might have a bagel recipe to share? I'm looking for one for my friend who is new to this site.
__________________

__________________
Cooking = Loving in SC
FluffyAngel is offline   Reply With Quote
Reply

Tags
bread, other, yeast

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.