Monday, April 5, 2010
1 cup bread flour
1/4 cup instant mashed potatoes
2 1/4 teaspoons yeast (one package)
2 tablespoons honey crystals (or sugar)
2 tablespoons olive oil
1 teaspoon salt
1 1/2 cups cool water
Check the dough for consistency. Depending on the type of instant mashed potatoes used, the dough could feel gritty. When I buy them, I look for a brand with the fewest additives, and I found one that's basically just cooked, dried potatoes with no extra stuff. Which is great. The downside is that the pieces are like nuggets, so it takes a while for them to hydrate in the dough. If you're using flakes, they'll hydrate faster and you won't have that intial grittiness.
The finished dough should be smooth and elastic. If it's not elastic, continue processing for about 30 seconds at a time, checking it each time, and letting it rest in between, so it doesn't get overheated. When the dough is done, take it out of the processor and put it into a bowl, drizzle with oil, cover the bowl with plastic, and set it aside to rise until it's doubled in size.