Potato Bread Help!

[Liketobake]

Today I tried to make potato bread for the first time ever and it was a total flop.:( It smelled good, and tasted good, but looked horrible (was too dense) and hardly rose at all. I was not able to find a recipe in cook books or online that used potato flour for the bread so I made a recipe up (with the knowledge that I found online that potato flour can be substituted for whole wheat flour)..

This was what I put in it.

2 cups potato flour
1 cup all purpose flour
2 tbsp olive oil
2 tsp salt
3 tsp quick rise yeast
1 tbsp honey
1 1/2 cups skim milk

[Big Daddy's House]

Liketobake, could you please post your recipes in their proper categories of the Recipes forum?

Just a friendly reminder. I moved this one to the Bread recipes. Well, maybe, it's not a recipe, you're just explaining how you do it. If I made a mistake, then my bad, but to me, it looks like a recipe.

Thank you.

[Liketobake]

It's a totally failed recipe that I need help with!

[Big Daddy's House]

Try using 1/2 whole wheat flour and 1/2 potato flour. Do you know if there is any gluten in potato flour?

I think that it might be the gluten in the flour that interacts with the yeast to help give it the gas that it needed to help it rise better.

I moved the thread back to the Baking forum.

[jimbo]

I would try reversing the quantities of flour and reducing the quantity of potato flour. Most recipes for whole wheat bread use more white flour than whole wheat. I think potato flour is gluten free and denser than AP flour.

Also, that seems like a lot of yeast to me. for a 2 1/3 cup loaf of bread (approx 1 pound), I use a tsp of reg yeast.

[Liketobake]

The potato flour is gluten free. I will try making it again reversing the flour soon..

[Big Daddy's House]

Seems that too much yeast is no good, as is not enough. It kills the gas. Also, you might want to try testing the yeast, Liketobake, and see if it is as fresh as possible.

The way to do this is to add about a teaspoon or more of sugar to the yeast and warm water. If the yeast foams on top, then it's good. No foam, no good.

I was always told that the gluten in flour is quite beneficial to good baking of fresh homemade bread. Also, make sure that all of your ingredients are fresh and not outdated, especially the yeast.

Bread baking needs a strict regemin of the freshest ingredients! Second best is just not good enough.

[Whoopie Pie]

I would say that since the potato flour has no gluten, that the loaf didn't have enough structure (from gluten) to support itself as it tried to rise.

I've never used potato flour, so that's my best guess. The potato bread that I make uses mashed potatoes. It produces a very soft textured loaf, that seems to go stale much slower than a regular loaf of white bread.

[Big Daddy's House]

I would say that since the potato flour has no gluten, that the loaf didn't have enough structure (from gluten) to support itself as it tried to rise.

I've never used potato flour, so that's my best guess. The potato bread that I make uses mashed potatoes. It produces a very soft textured loaf, that seems to go stale much slower than a regular loaf of white bread.




Right you are, Whoopie Pie!

I said pretty much the same thing. Great minds think alike!!

And yes, I, also, DID hear that it can be made partly from mashed taters.

[Liketobake]

Seems that too much yeast is no good, as is not enough. It kills the gas. Also, you might want to try testing the yeast, Liketobake, and see if it is as fresh as possible.

The way to do this is to add about a teaspoon or more of sugar to the yeast and warm water. If the yeast foams on top, then it's good. No foam, no good.

I was always told that the gluten in flour is quite beneficial to good baking of fresh homemade bread. Also, make sure that all of your ingredients are fresh and not outdated, especially the yeast.

Bread baking needs a strict regemin of the freshest ingredients! Second best is just not good enough.

I bake fairly often so I think my yeast and white flour are okay. I may test the yeast anyways just to be sure :) The potato flour was just bought the day before I made it and not out dated.

I haven't attempted the potato bread yet again, but I'll post an update when I do:)