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Pamela Rice Hahn
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Bread
Machine Recipe:
Potato Water Sour Dough Oat Bran Bread |
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The next time you boil potatoes, don't throw out the potato water! Instead, use it to make this wonderful sourdough starter.
*Nutritional Analysis given with this recipe |
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Even when made in the bread machine, this bread has a wonderful, crispy crust and a texture similar to that of an English muffin, although not quite as dry. Later, when the bread is cool, you can pop a slice in the toaster to revive the crispy texture of the crust. |
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As luck would have it, the day I want to photograph this great bread, this loaf didn't end up with the lovely, rounded upper crust that it usually has. I can give all kinds of excuses or possible reasons -- after all, it was very muggy (humid) that day; let it suffice that unless I'm making something to enter into some major, televised competition (which hasn't happened yet), I'm satisfied when something I make turns out tasting good. And, this bread always tastes great! |
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Follow along to see just how easy this is to make!
Potato Water Sour Dough Starter:
1 cup potato water (water drained off of boiled potatoes)
3/4 cup unbleached all-purpose flour
1 teaspoon sugar
1 teaspoon dry yeast
3/4 teaspoon sea salt
Put in a glass container (I use a mayonnaise jar) and cover the jar with cheesecloth.
Allow to set at room temperature, stirring the mixture or jiggling the jar occasionally to keep it mixed. (The length of time you leave the dough starter at room temperature will depend on how sour you like your bread. I prefer a milder flavor, so I only allowed the starter to work for six hours. You can leave the starter at room temperature for up to two days.)
Store starter in the refrigerator in a container with a small hole in the lid; the hole allows the gasses to escape.
Replenish starter with equal parts water and flour.
Potato Water Sour Dough Oat Bran Bread Ingredients:
1 cup milk
1/2 cup of the potato water sour dough starter
2 tablespoons extra virgin olive oil or butter
3/4 cup oat bran (or substitute whole wheat flour or all-purpose flour, if you prefer)
3 1/4 cups unbleached all-purpose flour
1 teaspoon sea salt
2 teaspoons sugar
1 teaspoon dry yeast
Add the ingredients to your bread machine in the order recommended by the manufacturer. (I add mine in the order given, being careful that the yeast doesn't come in contact with the salt.) Check the bread machine at the "beep" to make sure the dough is pulling away from the sides of the pan and forming a ball. Add water or flour, if needed. (Note: You do not want the dough to be overly dry.)
Bake at the white bread setting, light crust.
Nutritional Analysis
NOTE: Calculations are for recipe above, which includes 1/2 cup of the starter:
Serves 24
Calories per serving: 85.29
PCF Ratio: 13-76-11
Protein per serving: 2.81 g
Carbohydrate per serving: 16.80 g
Fat per serving: 1.12 g
Saturated Fat per serving: 0.34 g
 To obtain the 24 servings, it's easier if this bread is cut into 12 thicker slices; in other words, "1 serving" or "1 Bread Exchange List Serving" in that case would be equal to 1/2 slice of the bread.
Recipe, recipe tips, and bread photos copyright ©
2002-2004 Pamela Rice Hahn
All Rights Reserved
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I'm of the opinion that no kitchen is complete without a bread machine. I use the
Zojirushi BBCC-V20 Home Bakery Traditional Breadmaker in mine. |
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It makes a 2-pound, horizontal loaf, so your bread looks homemade in addition to tasting that way, too. Over the weeks to come, I'll be providing lots of bread machine recipes, plus hints and tips on how to make your homemade, bread maker loaves come out great. I'll provide other
bread options, too. |
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Available Now:
(No artificial sweeteners used in the
recipes -- anywhere, anytime!)
Index of SAMPLE RECIPES
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
by Peter Reinhart
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