Italian Potato Bread
Bread
Ingredients
4 cups (482g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (21g) potato flour or 1/4 cup (21g) dried potato flakes
2 teaspoons (12g) salt
2 teaspoons sugar
1 full packet of instant yeast, no less than 2 teaspoons
3 tablespoons (35g) olive oil
1 1/4 cups of 2% reduced fat (green topped) milk OR 1/4 cup (28g) Baker’s Special Dry Milk or nonfat dry milk with 1 1/3 cups (301g) water, lukewarm
Directions
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, use stand mixer to mix together all of the dough ingredients till cohesive. Mix the dough for no more than 5 minutes, until it’s smooth and supple. Try to avoid adding more water or flour.
Place dough in a glass bowl greased with Pam spray. Cover the dough and allow it to rise for 1 hour, or until it’s doubled in bulk. If you can, every thirty minutes stretch and fold the dough once, in direction of shape loaf should take.
Place oval shaped single piece of dough onto parchment dusted with cornmeal.
OR Transfer the dough to a lightly greased work surface and divide it into two pieces. Shape each piece into a smooth 16” log. Place the logs into the two wells of a lightly greased Italian bread pan.
Cover with plastic wrap sprayed with Pam, and let the loaf (or loaves) rise until very puffy, about 1 hour.
Optionally Brush the loaves with the egg wash, then sprinkle heavily with sesame seeds.
Slash the loaves diagonally, making 3 slashes in each, and immediately put them in the oven.
Bake in a preheated 450°F dutch oven for about 30 minutes, until the loaf is golden brown. For the crispiest crust, take the top off the dutch oven and allow the bread to bake and then cool in the dutch oven a bit longer.