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

Chicken and Salad Milanese Style

This is the second chicken recipe which we, at Cook the Book Fridays, have made, from Everyday Dorie. And like the first recipe, Sweet Chili Chicken which we've tried back in January, this Chicken and Salad Milanese Style is just as delicious.

Chicken breast halves are pounded with the flat side of a meat tenderizer to flatten them, coat in seasoned bread crumbs, dipped in seasoned beaten egg, then coat again with seasoned bread crumbs. At this point, I placed them in the fridge uncovered, in parchment lined baking tray, for a couple of hours before cooking.

For the salad, veggies used are celery, cucumber, bell pepper, fresh cilantro, a mix of baby greens. The dressing is a mixture of extra virgin olive oil, lemon juice, balsamic vinegar, salt and pepper. Toss the veggies with the vinaigrette just before serving.

The breaded chicken are fried in a non-stick pan with some butter and oil on both sides until golden brown and chicken is cooked. Serve immediately with the salad on the side.

Both the chicken and the salad are delicious! Perfect pairing!

This post is shared with
Cook the Book Fridays
Cookbook Countdown #46