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These mild-flavored, golden rounds earn their name via their texture: both inside and out, they're soft enough to imagine using as a pillow! Served as is, they're a wonderful soup, stew or salad "go-with." Or top the baked breads with meat and cheese, or sauteed vegetables, or your choice of pizza-type toppings, bake just to heat the toppings, and you've got a great open-faced sandwich.
1 cup Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour (4 1/4 ounces)*
1/3 cup (2 5/8 ounces) cool water*
1/8 teaspoon instant yeast
*If you use our unbleached all-purpose flour rather than Mellow Pastry Blend, increase the water in the starter to 1/2 cup (4 ounces).
In a small mixing bowl, combine the flour, water and yeast. Mix to form a soft dough, cover the bowl, and let the dough rest at room temperature overnight.
Dough*If you use potato flour or flakes rather than riced potato, increase the water by 4 teaspoons.
All of the starter
2 cups (8 7/8 ounces) Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
1 teaspoon instant yeast
2 1/2 tablespoons (1 1/4 ounces) sugar
1 1/4 teaspoons salt
1/2 cup (3 1/4 ounces, lightly packed) unseasoned riced potatoes (about 1 small-to-medium baking potato) OR 1/4 cup potato flour* OR 1/3 cup dried potato flakes*
3 tablespoons (1 1/2 ounces) butter
1/3 cup (2 5/8 ounces) water
Using your hands, an electric mixer, a food processor or bread machine, mix and knead together all of the ingredients to form a smooth, soft, slightly sticky dough. Allow the dough to rise at room temperature, in a covered bowl, for 2 hours; gently deflate it after 1 hour, then cover and allow it to rise again.
Divide the dough into eight balls; each will be about 3 1/8 ounces, or about the size of a handball. Cover the dough balls, and refrigerate them while you preheat your oven to 500°F. If you have an oven stone, put it on the oven's lower shelf.
Roll the dough balls till they're about 1/4-inch thick; they'll be about 5 to 5 1/2 inches in diameter. If you're using a baking stone, put a piece of parchment paper on a large baker's peel. Place the loaves, four at a time, onto the parchment, leaving about 1 inch between them. Use the peel to slide parchment and loaves onto the hot stone. Bake them till their bottoms are light brown, about 3 1/2 minutes. Flip them over, and bake them for an additional 90 seconds; their tops should be starting to color. Remove them from the oven, and repeat with the remaining four breads.
If you don't have a baking stone, place the loaves, four at a time, on a lightly greased or parchment-lined baking sheet. Place the pan in the lower third of the oven, and bake the loaves as directed above, increasing the time slightly.
Serve the bread warm, or place the loaves, while they're still very slightly warm, in a plastic bag, and serve them later. A toaster does a good job reheating them. Yield: 8 soft one-serving loaves.
Nutrition information per serving (1 loaf, 89g): 235 cal, 5g fat, 6g protein, 36g complex carbohydrates, 4g sugar, 2g dietary fiber, 39mg cholesterol, 343mg sodium, 121mg potassium, 54RE vitamin A, 1mg vitamin C, 3mg iron, 6mg calcium, 65mg phosphorus.