Ok guys the perfect loaf

bakerp

Hi all I have used and loved so many recipes on here I thought it was my turn to repay.So if your looking for a lovely white chewy loaf,that is perfect for sandwiches,toast,or what ever here it is.
I have been messing with bread for 2 years and never been satisfied with the result,I have researched and finally come up with this.

600G STRONG B/FLOUR.i use morrisons
120ML OF POTATO WATER WARMED
300ML WARM MILK
4 TBLS OIL i use olive oil
1 1/2 tsp salt
15g of fresh yeast
1/8 tsp citric acid. i GET MINE FROM ASIAN SHOP VERY CHEAP
A PINCH OF NUTMEG. I grate my own
1/2 tsp SUGAR

This makes 2 good size plaits i suppose you could do any shape or loaf tin

METHOD
warm potato water,add sugar,and yeast stir and leave to froth.
meanwhile add flour,salt,nutmeg to bowl.
warm the milk
when you have a froth from yeast pour over the flour and mix speed one for kenwood,then add the oil,then the milk a little at a time,until you have a quite sticky dough i find i don't always need all the milk.then kneed untill it's nice and stretchy pop it in a bowl covered and wait for it to double.knock back shape and leave to rise again.Then put in oven 200c for about 35 mins cover with a tea towel then cut and enjoy i think it is really lovely.Hope you have ago and enjoy too.:j

northwest1965

Never heard of using potato water before.

I like your dedication though on your quest for the perfect loaf:D

I'm fairly new to this breadmaking lark, I have just started making small plaits and last night, they were the best ever

zippychick

I think you use the potato water because of the starch in it... i have read/heard that.... RIGHT IM GOING TO BED

bakerp

That is right

jonni3000

This is exactly the same as the bread recipe I use (well, except for potato water; I just use normal water) and it gives a great loaf - been using it now for a couple of years. I use the Kitchen Aid to mix with, as I got sick of the bread machine turning out "bricks".

I will try the potato water though, as I do dislike just throwing it out.

Penelope_Penguin

bakerp wrote: »

That is right

Actually, it's wrong Sorry zippy Potato water is used as it contains vitamin C also known as ascorbic acid, this aids the bread rising.

Penny. x

zippychick

Penelope_Penguin wrote: »

Actually, it's wrong Sorry zippy Potato water is used as it contains vitamin C also known as ascorbic acid, this aids the bread rising.

Penny. x

Hey don't be sorry! :rotfl:I don't ever mind being corrected! Especially when I'm wrong.!:p My recent catch phrase has become "then i cross my fingers and hope for the best"! :rotfl:

Ah, so it is similar to peopl using vitamin C tablets? Oui? I remember using those for brown when I had my BM

wssla00

Excuse me if i'm being dense.... but potato water i take it you mean the water potatoes have been boiled in and not like a juiced potato?

I think i might give this loaf a try at the weekend