In other breads you can also add milk or buttermilk both need to be scalded first (heat just below boiling) this kills enzymes in the milk that reduce yeast activity. Scald even pasturized milk.
When using buttermilk do not use more of it than half the liquid called for in the recipe. Makes the bread tender with a finer texture, helps the bread last longer and adds a nice taste.
You can add up to 1/4 cup of mashed potatoes per loaf. Makes the bread lighter and gives a finer texture.
You can add up to 1/4 cup of mashed potatoes per loaf. Makes the bread lighter and gives a finer texture. <<<
Thank you, I planned on trying the potatoes in a loaf, but had no idea what the reason was.
Good ideas you have and I thank you for sharing them, I am still learning or re-learning, as when you don’t talk to people about things, you forget them.
I like the sound of that, tender bread with a finer texture.
My Mom was a gadget cook, still is, but I disliked the stuff she made in her bread machine.
I’m a huge buttermilk fan, myself.