Wholemeal Potato Bread

Wholemeal Potato Bread // Mono+Co

Simple half wholemeal half white flour recipe  to make when white bread is too plain and fruits or nuts are not available.

My other half is crazy over a store-bought sprouted grains bread that is just as pillowy soft as the white ones.  The potato bread I baked is just as soft, but not as sweet as the commercial ones.  Thinking of tweaking the next bake with honey or date syrup to sweeten it without adding more sugar.

Wholemeal Potato Bread // Mono+Co Wholemeal Potato Bread // Mono+Co Wholemeal Potato Bread // Mono+Co Wholemeal Potato Bread // Mono+Co


Wholemeal Potato Bread Loaf

100g bread flour
100g wholemeal flour
1/2 tablespoon (3g) instant yeast
1/4 teaspoon sea salt
2 tablespoon raw sugar
1 large egg
105g mashed potato
30g water
30g cold unsalted butter, cubed

In a mixer bowl, place bread flour, wholemeal flour, instant yeast, sea salt and raw sugar, and mix well with a hand whisk.  Next, add beaten egg, mashed potatoes, and water, attach the bowl and dough hook to the mixer and start kneading at the lowest speed (KA 1) till all the ingredients form a ball.  Stop the mixer and leave this aside for 15 minutes.

Turn the mixer to speed 1 again, and knead for 1 minute, before adding butter cubes into the bowl one by one to be combined with the dough.  Keep knead till dough reaches window pane stage, when it is smooth and elastic.  Remove bowl from mixer and let the dough rise in a draft-free place for 1 hour.

The dough should rise to double its volume.  Punch the dough down, and transfer to a clean work top.  Shape the loaf and place in greased bread tin, seams side facing downwards.  Let it rise in a draft free place for 50-60 mins.

Bake in a preheated oven at 170C for 30 minutes.  Remove bread from tin immediately when baking is done, and let it cool completely on a rack before slicing.

If not consume immediately, store in an air-tight container.

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Milk Bread Loaf

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This Sweet Milk Bread recipe is a keeper.  Original 元子’s recipe had plain water and whole egg.  After 2 bloggers’ modifications (1st here, then here), the recipe now uses fresh milk and egg whites instead.  My final proof took almost 4 hours for the dough to rise and fill 80% of the loaf pan, but I think the overall texture was worth the wait.

As with all fresh homemade bread (no additives, bread improver, blah, blah), finish it up within 2 days.  On day 3, bread sort of dried out, and turned crummy, even though I only slice it before eating

Made notes below next to the ingredients to remind myself what I have used or tweaked.  So far, all my 3 attempts have been very successful.

The Big Man asks for consistent taste in his daily bread, commented that I have attempted far too many different milk/sweet bread recipes.  I think this is his way of saying that I should stick to this recipe.

MILK BREAD
//Adapted from Eileenの记事本

INGREDIENTS:
250g bread flour (I used Prima) / plain flour (I used Sheng Siong house brand, Happy Family)
50g fine sugar
65g egg white
100ml fresh milk (I used Meiji full cream)
8g milk powder (I used Fernleaf)
1/2 teaspoon instant yeast
1/4 teaspoon salt
25g unsalted butter (I used SCS and Anchor)

Oven Temp : 170C
Bakeware : Bread Loaf Pan

1. In a mixer with paddle attachment, mix well all ingredients except butter at low speed.
2. Change to a dough hook attachment, add in butter, and continue mixing till window pane stage, about 20 minutes.
3. Remove mixing bowl from mixer, cover with a clean tea towel, and leave it aside for 1 hour, The dough will rise to approximately twice its original size.
4. Punch down the inflated dough, and pour it out onto a clean worktop.
5. Evenly divide the dough into 3 portions (approx 160g each), roughly work them into balls and leave it covered for 15 minutes with the tea towel.
6. Flatten and roll out with a pin and roll up dough like a swiss roll from the shorter end.  Leave dough aside for another 15 minutes.
7. Repeat step 6, this time pinching the seams to seal tightly.  Arrange the 3 rolled up dough with seam facing down into the loaf pan.  Final proof till dough rise up to fill 80% of the pan.
8. In a preheated oven at 170C, bake for 35 minutes.
9. Remove the bread from the baking tin immediately after the baking is done.  Leave the bread on a cooling rack to cool completely before slicing.

For a better understanding of Step 6-7, See Photos Here.