BASIC - Potato Sour Cream and Chives
BREAD NAME | Potato Sour Cream and Chives |
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SETTING | Basic |
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PADDLE | Collapsible |
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CRUST COLOR OPTIONS | Light, Medium, Dark |
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DELAY START | No |
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INGREDIENTS |
| 2.5lbs |
| 2.0lbs | 1.5lbs | 1.0lbs |
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| 1.25kg |
| 1kg | 0.75kg | 0.5kg |
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Potato water, 80°F (27°C) |
| 1 cup |
| ¾ cup | M cup | L cup |
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Mashed potato |
| 1 cup |
| ¾ cup | M cup | L cup |
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Sour cream |
| ½ cup + 1 tablespoon |
| L cup | ¼ cup | 3 tablespoons |
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Fresh chives, chopped |
| 3 tablespoons |
| 2½ tablespoons | 2 tablespoons | 1½ tablespoons |
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Unsalted butter, ½" pieces at room temperature | 3 tablespoons |
| 2½ tablespoons | 2 tablespoons | 1½ tablespoons | |
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Salt |
| 2½ teaspoons |
| 2 teaspoons | 1 ½ teaspoons | 1 teaspoon |
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Sugar, granulated |
| 2 tablespoons |
| 1½ tablespoons | 1 ¼ tablespoons | 1 tablespoon |
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Bread flour |
| 4L cups |
| 3L cups | 2M cups | 1¾ cups |
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Vital wheat gluten (optional)* |
| 2¾ teaspoons |
| 2½ teaspoons | 2 teaspoons | 1½ teaspoons |
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Milk powder |
| 2 tablespoons |
| 1½ tablespoons | 1¼ tablespoons | 1 tablespoon |
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Yeast: Active Dry* |
| 2 teaspoons |
| 1½ teaspoons | 1¼ teaspoons | 1¼ teaspoons |
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This light and airy loaf bakes with a crisp exterior. Use it with smoked salmon and cream cheese, or a bacon, lettuce and tomato sandwich.
Cook the potato in water until fork tender. Reserve enough of the potato water required in the recipe and allow to cool to 80°F (27°C). Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the BASIC setting, desired crust color and loaf size. Press the START PAUSE button. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.
*If using the BASIC RAPID Setting, substitute the quantities of these two ingredients with the quantities on page 63.
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BBM800XL_IB_B10_FA.indd 66 | 14/09/10 9:09 AM |
