Potato Bread in a Cup
Ingredients :
50g bread flour
200g top flour (original recipe calls for plain flour)
40g potato flour
2 tbsp milk powder
2 tbsp castor sugar
1/2 tsp salt
1/2 tsp dry yeast
220g cold water
100g butter (original recipe calls for 100g margarine)
Method :
1. Mix all ingredients in a mixer with medium speed for 4 minutes. (I use a hand mixer to do this.)
2. Pour batter dough into muffin cups, half filled.
3. Cover the cups with a large piece of cling wrap and leave in a warm environment for the dough to proof till double in size (almost reach the rim of the cups). I left mine on top of a hot kettle and it took around an hour.
4. Bake in preheated oven at 170-180C for 25-30 minutes until top is slightly browned.
5. Remove from oven and cool on wire rack.
Yields 6 breads.
50g bread flour
200g top flour (original recipe calls for plain flour)
40g potato flour
2 tbsp milk powder
2 tbsp castor sugar
1/2 tsp salt
1/2 tsp dry yeast
220g cold water
100g butter (original recipe calls for 100g margarine)
Method :
1. Mix all ingredients in a mixer with medium speed for 4 minutes. (I use a hand mixer to do this.)
2. Pour batter dough into muffin cups, half filled.
3. Cover the cups with a large piece of cling wrap and leave in a warm environment for the dough to proof till double in size (almost reach the rim of the cups). I left mine on top of a hot kettle and it took around an hour.
4. Bake in preheated oven at 170-180C for 25-30 minutes until top is slightly browned.
5. Remove from oven and cool on wire rack.
Yields 6 breads.
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