The recipe calls for four medium mashed potatoes which I do not have on hand. How many grams of potato flakes would be their equivalent ?
4 sounds like you're making a lot of dough. :) I would take a guess at 120g flakes and 500g hot water. You can add up to 250g more water, milk or sour cream if desired. (plus a teaspoon of salt)
That's off my package for 4 servings (which works for 3 adults)
I did finally use the measurements suggested for 3 to 4 servings.
I am making an Amish Bread with potatoes. Last week I was in a hurry and just grated 4 fresh potatoes, then ran them through the microwave to par-cook. The bread came out absolutely scrumptious with a green tint (from the freshness of the potatoes).
The green tint and taste reminded me of my birth place and its famous Thüringer Klöße made from freshly grated potatoes.
Hello Anna and Mini,I just came across Rose Levy Beranbaum's substitution for mashed potatoes (using potato flour, not potato flakes) in her book The Bread Bible. I just saw Anna's post, so thought I'd add Rose's substitution here.Mini's substitution calculates out roughly at 20% potato flakes and 80% water, as does Rose's substitution (20.2% potato flour and 79.8% water for weight of mashed potatoes). For one cup of mashed potatoes, Rose says to substitute 51.5 grams or 5 Tablespoons potato flour, and 203.5 grams or 3/4 cup+2 Tablespoons water.I thought the Roses's volume conversion might be handy to add because sometimes recipes call for a volume quantity of mashed potatoes.Happy baking to you & both of your breads sound lovely!from breadsong
I have never worked with potato flour. Does it taste like potatoes as in real mashed or cooked flakes ? Being in the country, don't even know where to look for it, but interesting !!
Hello Anna, I am not sure myself, having never used potato flour, but here is what Rose says about this: "The advantage of using potato flour is that you can add more of it without having to add excess water...the advantage of using plain mashed potatoes is that you can use the potato boiling water for extra flavor. Thus, both potato flour and mashed potato produce a very flavorful bread."from breadsong
Will have to make an effort to find some potato flour because I love the taste of potatoes in the bread.
Thank you so much for going the extra mile for me :)
and getting ready to shape the loaf... I think I'll try a "monkey rye"... meaning rolling globs of rye dough into bowls of various seeds and stacking them up to make a loaf. Might prove interesting... or one big mess. Lol! Unlike the sweet sticky monkey bread, this is the nutty, seedy monkey rye ...for concerned apes.
It is actually easy with two large wet spoons! Rolled dough (wet cement) globs into 5 colors to coat: crushed poppy seed (dark gray) crushed flax seed (brown) whole green pumpkin seeds, chia seeds (light gray) and (tah dah) Potato flakes (cream colored.) (Thanks for that last idea.) I'm using a bunt pan since I'm punting here. I want to see what the various coatings do. Pan is big but not boat sized. :)
The handling of wet rye dough is actually a pleasure when rolled into seeds and the stuff sticks so very well! Hardly got any on my hands!
your creation ! Sounds super :)
Just for you! I hope you don't mind if I nibble on it a while... :) How did your loaves come out?
as it looks. What a great idea you had !
The potato loaf came out ok, it bloomed so much that it got stuck on the inside of the Römertopf lid, so when I forcefully took off the top to let it brown, it kinda slumped inwards :( but the taste is very good ! Crumb a bit wet, despite internal temp of 205. I need to tweak it some more.
AMISH POTATO BREAD
4 medium mashed potatoes
4 cups AP flour
2 cups water
2 teaspoons active yeast
2 Tablespoons sugar
1-1/2 Tablespoon salt
Mix the cooled potatoes with the rest of the ingredients. Knead for 5 minutes. Proof in fridge overnight. Shape and let rise to almost double. Spritz with cool water. Slash. Bake in preheated 485 degree oven with steam for 15 minutes, without steam and at 425 degrees an additional 40 minutes.
Sorry, not a great picture.
Are Amish medium potatoes smaller? Could this a recipe that included potatoes for feeding a starter at one time? I go with one potato per loaf as a general guide. One and a half maybe but 4 strikes me as too much tater to flour ratio. I thought you would be working with a much larger flour amount.
From the way my flakes behaved in my rye loaf, they might make better banneton dust than flour.
but it sure is a wonderful taste.
How much of your beautiful creation is still with you ?