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BASIC - POTATO SOUR CREAM AND CHIVES
BREAD NAME Potato Sour Cream and Chives
SETTING Basic
PADDLE Collapsible
CRUST COLOR OPTIONS Light, Medium, Dark
DELAY START No
INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS
1.25KG 1KG 0.75KG 0.5KG
Potato water, 80°F (27°C) 1 cup ¾ cup M cup L cup
Mashed potato 1 cup ¾ cup M cup L cup
Sour cream ½ cup + 1 tablespoon L cup ¼ cup 3 tablespoons
Fresh chives, chopped 3 tablespoons 2½ tablespoons 2 tablespoons 1½ tablespoons
Unsalted butter, ½" pieces at room temperature 3 tablespoons 2½ tablespoons 2 tablespoons 1½ tablespoons
Salt 2½ teaspoons 2 teaspoons 1 ½ teaspoons 1 teaspoon
Sugar, granulated 2 tablespoons 1½ tablespoons 1 ¼ tablespoons 1 tablespoon
Bread flour 4L cups 3L cups 2M cups 1¾ cups
Vital wheat gluten (optional)* 2¾ teaspoons 2½ teaspoons 2 teaspoons 1½ teaspoons
Milk powder 2 tablespoons 1½ tablespoons 1¼ tablespoons 1 tablespoon
Yeast: Active Dry* 2 teaspoons 1½ teaspoons 1¼ teaspoons 1¼ teaspoons
This light and airy loaf bakes with a crisp exterior. Use it with smoked salmon and cream cheese, or a bacon, lettuce and tomato sandwich.
Cook the potato in water until fork tender. Reserve enough of the potato water required in the recipe and allow to cool to 80°F (27°C). Ensure the
collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan
inside the baking chamber. Select the BASIC setting, desired crust color and loaf size. Press the START | PAUSE button. When the cycle is complete, use
oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.
*If using the BASIC RAPID Setting, substitute the quantities of these two ingredients with the quantities on page 63.
BBM800XL_IB_B10_FA.indd 66 14/09/10 9:09 AM