Best Bernard Claytons Potato Bread Adaptation Recipes

BERNARD CLAYTON'S POTATO BREAD (ADAPTATION)

Steps:

• Boil the peeled potatoes in the 2 cups of water in a saucepan until fork tender.
• Place 3 cups of flour with yeast, salt, and sugar into a mixing bowl and blend.
• After potatoes are tender, reserve liquid, and rice (or mash) the potatoes.
• Add riced potatoes back into pan with the 1 3/4 cups (add more water if you don't have the total amount reserved) reserved liquid, and add the butter, heating until butter is just melted.
• Pour the butter/potato mixture into the mixing bowl with the flour mixture.
• Mix with paddle until blended and then change to dough hook to incorporate more flour by 1/4 cupfulls (adding a total of another 2 cups equalling 8 additions or a bit more until the hook and dough rotate easily together).
• Knead with the dough hook for 10 minutes.
• (dough will remain slightly sticky).
• Place dough into a large greased bowl and cover with plastic wrap allowing to double in volume; about 1 hour.
• When fully risen, punch dough down and move to a floured surface.
• Slice into 2 equal pieces.
• Flatten one piece into a long oval, fold in half lengthwise, pinch that seam, fold under the outer ends, and place into a loaf pan.
• With other piece, cut into 3 equal parts, rolling each piece into a long cylindrical piece with your hands.
• Braid these 3 pieces together, pinching and tucking in ends and place on a greased cookie sheet.
• Cover both loaves with waxed paper (or parchment) and allow to rise for an additional 40 minutes.
• During the last 20 minutes of rising time, preheat oven to 400 degrees Fahrenheit.
• When fully risen, place both loaves in preheated oven and bake for 15 minutes.
• After those 15 minutes, lower heat to 350 degrees Fahrenheit and continue baking for an additional 25-30 minutes until slightly golden and hollow sounding when tapped.
• Remove from oven and immediately and carefully place on racks to cool.

CINNAMON OATMEAL BREAD

Steps:

• Prepare 2 medium loaf pans (greased or non-stick).
• In a large bowl, mix together the rolled oats and boiling water. Stir to blend and add the butter, honey, brown sugar, salt and raisins. Let the mixture cool to no more than 130 degrees.
• Add the yeast. Add the eggs and two cups flour.
• With a wooden spoon or the mixer flat beater, stir vigorously for 2-3 minutes.
• Work in additional flour, 1/2 cup at a time, with the spoon first, then with your hands - or dough hook, if you are using a mixer.
• The dough will become a soft mass that can be picked up and placed on the work surface, or left under the hook.
• Knead with a strong push-turn-fold rhythm, adding flour if the dough is slack or wet and sticky. Knead for 8 minutes, or until the dough is soft and elastic. If under the dough hook in the mixer, add sprinkles of flour if the dough should cling to the sides of the bowl.
• First rising:.
• Place the dough in a buttered bowl, cover the bowl with plastic wrap or a towel and put the dough aside to rise at room temperature until double in bulk (about one hour - or shorter if using rapid-rise yeast).
• Shaping:.
• Turn the dough out of the bowl and divide into 2 pieces.
• With the hands and a rolling pin, shape each piece into a rectangle about 8 inches wide and 12 inches long.
• Butter the dough and sprinkle on the sugar and cinnamon.
• Roll up the dough as for a jelly roll, and press the seams securely together.
• Drop each into a pan, seam down, and push into the corners and ends with your fingers.
• Second rising:.
• Cover the pans with wax paper and put aside to rise till the center of the dough rises above the edge of the pan (about 45 minutes - less if using rapid-rise yeast).
• Preheat the oven to 375 degrees 20 minutes before baking.
• Bake on the middle rack of the oven till the crusts are nicely browned, about 40 minutes. (I always check sooner than that to make sure they don't overbake).
• The bottom crust may be sticky with the melted sugar (which will harden as the loaf cools), but tap the crust to make certain it sounds hard and hollow.
• When the loaves come out of the oven, brush with melted butter and turn out onto a metal rack to cool before serving.