Saturday, August 24, 2013

Slam Dunk Potato Bread

Surprise!  I'm making soup for dinner! Haha!  I never tire of making and eating soup.  It's also a real great reason to make bread.

A nice, crusty loaf of soft and sweet potato bread sounds perfect.  I sort of miss my bread machine days when we were only milk and egg free instead of also wheat free.  I used to make 3 loaves a week!   Sadly, gluten free, vegan breads in a bread machine produce a nice door stopper, patio stones, or a weapon for intruders.  It cannot be called bread.

I like to make rolls or flat breads more than I like to make loaves these days but I am still nursing a headache and feeling a little blah.  So, loaf it is!  Soup doesn't care what shape the bread was before it gets dunked.  Neither do I.

Preheat oven to 375 and grease a loaf pan.

1 package yeast
1 tablespoon sugar
1-1/4 cup plain Soymilk, heated to 120
2 tablespoons melted margarine
2-3/4 to 3 cups GF baking mix
1/2 cup mashed potato flakes
1/2 teaspoon salt

Combine yeast, sugar, and warm Soymilk in the bowl of your mixer.  Whisk until yeast is dissolved.  Add the melted margarine and 1 cup baking mix and the mashed potato flakes.  Mix until smooth.  Add another 1-1/2 cups baking mix and the salt.  Mix until a soft dough forms.  You may need to add more baking mix if too wet.

Press into prepared pan.  Cover with plastic wrap and a towel and allow to rise in a warm place, like on top of your preheated for about 40 minutes.  The bread won't double in size.  It's good if you can gently press a finger on top and you leave an indentation.

Bake for 15 minutes.  Brush with melted margarine and return to oven for 10 more minutes until golden.

Remove from pan onto a cutting board.  Cool and slice with serrated knife.

Don't be afraid to dunk!

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