Potato Thyme Bread

This bread is so easy to make, and with its's soft crust and crumb, makes a fantastic sandwich bread. The recipe is a bread machine recipe, from start to finish, complete with the baking in the machine itself. But as usual, I have removed the dough from the machine after the first rise, and then shape the dough, let it rise, and finished the baking in the oven.

I've shaped the dough into an oval and let it rise in an oval banetton.

I like the firm yet soft crumb, the perfect sandwich bread. A good tasty bread!

Potato Thyme Bread
(The No-Fuss Bread Machine Cookbook by Michelle Anderson)
makes one 1-pound loaf
3/4 cup plus 1 tbsp milk, at 80 to 90F
4 teaspoons melted butter, cooled
2 teaspoons honey
1 teaspoon salt (I use 1/2 tsp)
2/3 teaspoon dried thyme
1/3 cup instant potato flakes
2 cups white bread flour
1-1/3 teaspoons bread machine or instant yeast

1. Place the ingredients in your bread machine as recommended by the manufacturer.
2. Program the machine for Basic/White bread, select light or medium crust, and press Start.
3. When the loaf is done, remove the bucket from the machine.
4. Let the loaf cool for 5 minutes.
5. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

kitchen flavour's notes :

Place the ingredients in the bread machine, select basic dough. At the end of the first rise, remove the dough from the bread machine, turn it out onto a work surface, shape the dough into a 8-inch oval, place dough in oval banetton, cover with damp kitchen towel, let rise until almost double in size. Preheat oven to 200C. Turn dough out onto a baking sheet, place in the oven and bake for 10 minutes, then reduce the temperature to 180C, and continue to bake for another 25 minutes or until bread is golden brown and cooked through.

I'm sharing this post with Cookbook Countdown #46

Lemon and Poppy Seed Bread

I do not use my bread machine often enough, preferring always to mix the bread dough in the stand mixer. But on those days when I do use the bread machine, it is only to mix the dough, the final shaping is done in a standard loaf pan, and the baking is done in the oven. I do not like the shape of my bread machine pan, it is sort of a large square, yet not quite a square, nor a rectangle, rather an odd shape to me. So the baking is always done in the oven instead.

As with almost all bread machine recipes, it is very straightforward and easy. I did add about 1/2 cup of bread flour as the dough was rather sticky.  I reduced the salt slightly to a scant 1/2 teaspoon as this is a small loaf. After the first rise, I remove the dough, pat it out to a rectangle and roll in up to the length of the loaf pan. Place the dough in the greased loaf pan, cover with greased cling wrap and leave to rise until amost doubled in size. Remove the cling wrap and bake in the preheated oven at 180F for about 35 to 40 minutes, or until golden brown, taking care to tent the top with foil if it is browning too quickly.

The bread is soft with nice lemony crumb and a light crunch from the poppy seed. Just like a lemon and poppy seed cake, but in bread form. Especially good when toasted and spread with salted butter and jam. Lovely bread indeed!

The recipes comes with measurements for a 1-pound, 1-1/2-pounds and 2 pounds loaf. I've made the 1-pound loaf as per the recipe below.

Lemon and Poppy Seed Bread
(The No-Fuss Bread Machine Cookbook by Michelle Anderson)
makes 1 pound/8 slices
1/2 cup water, at 80F to 90F
1 egg, at room temperature
3 tablespoons freshly squeezed lemon juice, at room temperature
2 tablespoons melted butter, cooled
2 tablespoons sugar
2 teaspoons lemon zest
3/4 teaspoon salt (scant 1/2 teaspoon)
2 cups white bread flour (I added an additional 1/2 cup bread flour, as the dough was sticky)
1-1/2 tbsps poppy seeds
1 teaspoon bread machine or instant yeast

1. Place the ingredients in your bread machine as recommended by the manufacturer.
2. Program the machine for Basic/White bread, select light or medium crust, and press Start.
3. When the loaf is done, remove the bucket from the machine.
4. Let the loaf cool for 5 minutes.
5. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

kitchen flavours notes :

Select the Basic Dough setting, and at the end of the cycle ; when the dough has risen once, remove the dough, pat it gently to a rectangle, then roll it up swiss roll style, pressing the seams to seal. Place the dough in a greased 8-1/2 by 4-1/2 inch loaf pan. Cover loosely with greased cling wrap, and leave to rise until almost double in size. Remove the cling wrap and bake in a preheated oven at 180C for 35 to 40 minutes until golden brown. 

This post is linked to Cookbook Countdown #44