Leftover mashed potatoes make wonderful bread, stir in about 1/2 to 3/4 cups into the liquid (usually milk) you tend to get a softer bread using potatoes.
Got some cheese to go with that whine?No dining table either (this was all in my original whine about wanting a bread machine.)
I could see about shipping you a 25 lb bag of white, bleached flour in a box ( does the post office have a large standard price box? ). There's plenty of it up here in WI. No shortages of anything in my little city.I tried a “standard white” loaf that also fell and ended horribly just now. I followed the recipe exactly, and the dough ball was the correct consistency, and it rose well. And when the bake cycle came on, it bricked. That’s the third one in a row. My original success was made using white flour. I’m of the opinion that this flour cannot be used straight. There may be a way, but I’m not expert enough to know what it is. I’ve given up, until the year comes when I can get white flour in stores again.
If that day ever comes...
OK, I missed the no dining table in the other thread but I've used a chair, the oven rack (with a pan on it) and even balanced on a kitchen sink for simple rolls.
I know this is frustrating and you may simply want to make smaller batches in the bread baker for a short time.
The basic loaf for a 1 pound loaf (instead of the Usual 2 pounds) in the bread baker is
1 to 2 tsp yeast
1 tsp to 3 tbs sugar (for the yeast, you can add more if you like)
3/4 cup liquid (up to 1 cup of flour is dry or things are too humid) - liquid is water, milk, eggs, juice, broth whatever
2 cups flour (white or one cup wheat/one cup white)
1/2 tsp salt
1 to 3 tbsp of oil, butter or lard
The machine will direct you in terms of liquid or solids first (depends on the machine).
The basic ratio is:
3/4 cup liquid to 2 cups flour
1 1/2 cups liquid for 4 cups of flour
1 3/4 (to 2 cups) of liquid 5 to 6 cups of flour (almost 2 pounds to 2-pound loaf see the machine for largest size)
Water or water with a big of yogurt in it works best for hard bread like Italian or French, milk and eggs for softer bread.
Honey may be used in place of sugar up to 1/8th up in a full-sized loaf but you want to add it to the liquid.
Leftover mashed potatoes make wonderful bread, stir in about 1/2 to 3/4 cups into the liquid (usually milk) you tend to get a softer bread using potatoes.
You know, that idea has merit. Thanks!
My house is a modest 3br, about 1500 sq ft, but the kitchen is very poorly designed. The rest is adequate.
There are a zillion folding tables out there.
Different cost, sizes, material, weight, height, etc/
No dining room. The dining area was designed to be in the front part of the kitchen. Right now, Hairy’s day-cage is there. There’s not enough room for a table anyway.
DW said that you just made pizza!I tried a “standard white” loaf that also fell and ended horribly just now. I followed the recipe exactly, and the dough ball was the correct consistency, and it rose well. And when the bake cycle came on, it bricked. That’s the third one in a row. My original success was made using white flour. I’m of the opinion that this flour cannot be used straight. There may be a way, but I’m not expert enough to know what it is. I’ve given up, until the year comes when I can get white flour in stores again.
If that day ever comes...
Those might be people who order in every night. There are also those with a fantastic gourmet kitchen, for show only. Can’t cook worth shit.yikes you weren't kidding when you said it was poorly designed. I've seen some houses with pathetically small kitchens, expensive houses, but they still had full-sized dine-in dining rooms.
Just mentioning in case someone tries it. Remove the bread from the oven before turning it on. Some ovens during preheat will use the broil element to hurry up the heating. This will probably burn anything you intended to bake.Maybe take a rest for a few days and come back to it? Or jump the dough into a cast iron pat or loaf pan, let it rise a second time in the oven (turned off) and then bake it in the oven at 350 to 375 degrees for between 35 and 45 minutes.
Thanks, mine does not do this so I hadn't considered it as a problem; but yeah that would kill the bread really fast.Just mentioning in case someone tries it. Remove the bread from the oven before turning it on. Some ovens during preheat will use the broil element to hurry up the heating. This will probably burn anything you intended to bake.