RACHEL'S PBR POTATO BREAD (BREAD MACHINE/ABM)
This yields a nice big loaf of bread that's good and hearty...and while I guess any kind of beer works, PBR is what makes it magic! PBR but REAL potatoes, no box flakes ;) A little time-consuming but soooo worth it. I love it fresh out of the oven but it also tastes great after it's softened up and used for sandwich bread. And the recipe is all my doing!! :D Makes one large 2-lb loaf. Prep time is based on my dough cycle (90 min.) plus time to boil the potatoes. EDIT: I forgot to include the vital wheat gluten in the original post and upped the flour after the first batch came out runny.
Provided by the80srule
Categories Yeast Breads
Time 2h15m
Yield 1 2-lb loaf, 1 serving(s)
Number Of Ingredients 8
Steps:
- Wash and peel the potatoes, and boil them in unsalted water for about 15-20 minutes or until tender and squishy.
- Mash 'em up real good with a fork or potato masher.
- Put all of the ingredients into your bread machine in the order shown, or in the order recommended by the manufacturer, and do a dough cycle.
- If you want a soft bread that's made in the machine, pick a Medium or Light cycle.
- If you just did a dough cycle, dough should be a thick ball that's easily molded. If not, dust your hands with some flour and knead it until it's malleable. Mold it into the shape of a loaf.
- Place some parchment paper onto a cookie sheet. Lay the loaf onto it, and bake at 375F for 25-30 minutes or until golden brown on top.
- This bread is total heaven fresh out of the oven with some butter and a PBR tallboy!
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