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Creative Living Recipes

Recipes from the Home Baking Assn. & Charlene Patton


Charlene Patton is with the Home Baking Assn. in Topeka, KS and she demonstrated sculpting various types of breads and each one was made with the recipe below - Refrigerator Potato Dough.

Refrigerator Potato Dough

Dough Preparation Time: 30 minutes
Fermentation Time: 1 hour
Baking Time: 10 to 12 minutes
Yields: 3 lb., 12 oz. dough, 3 dozen rolls (1 3/4 oz./48g); OR 3 dough pieces (11/4 lb/565g)

6 1/2 – 7 cups unbleached all-purpose flour*
1/2 cup warm water (95°F.)
4 1/2 tsp. active dry yeast**
1/2 tsp. sugar
1 1/2 cups milk, scalded, cooled
1/2 cup + 2 tablespoons butter
1/2 cup sugar
2 1/2 tsp. salt
1/3 cup mashed potatoes, unseasoned***
2 large whole eggs or 3 medium whole eggs
1 1/2 tsp. citrus zest, optional

* For whole grain option, replace 4 cups (16 oz.) all-purpose flour with whole wheat flour
** Fast-rising or instant yeast may be used. Combine yeast with flour; combine water and milk (72°F); add together
*** 1 small potato, white, yellow or sweet; cooked, peeled and mashed, or equivalent potato flakes or flour

Mix warm water, yeast and 1/2 teaspoon sugar in small bowl. Set aside 5 minutes. Heat milk in microwave until steaming hot (190° F.) Pour milk into large mixing bowl; add butter, 1/2 cup sugar, and salt; mix. Cool to 8O° F or cooler. When milk mixture is cooled, stir in dissolved yeast, mashed potatoes and eggs. Gradually add 4 cups flour (if using whole wheat flour, add it first). Beat at medium speed 3-5 minutes until smooth. Cover bowl and let dough rest 15 minutes. Mix in remaining flour until dough forms a rough ball. Place dough on lightly floured surface; knead about 10 minutes until smooth and elastic OR mix with dough attachment on medium speed until dough cleans the bowl, about 7-10 minutes. If dough is too dry, mix/knead in 1-2 tablespoons water. Target dough temperature: 78° F. or cooler. Place dough into large greased bowl; turn dough; greased-side up. Cover bowl with sealing lid or put dough in a very large (2 gallon) plastic food storage bag sprayed with non-stick spray. Force air out and seal bag leaving room for dough to raise. Refrigerate dough, deflating dough after about an hour; round dough into a ball, smooth side up. Refrigerate until ready for shaping; dough will keep in refrigerator one to three days; deflate dough again if needed. Divide dough into thirds (1 to 1 1/4 lb. each) and shape each into a smooth ball. Cover to rest 5-10 minutes. Sculpt each 1 to 1 1/4 pound piece into a dozen rolls, a loaf or braid, snail or buns using Dough Shaping 101 guide. Follow oven preheating and baking instructions for each product. Bake Loaves at 350° F. for 25-30 minutes. Bake Rolls at 375° F. for 12-15 minutes (190-210° F. at center)

Whole Grain Orange Raisin Nut Muffins or Bread

Makes 14 medium muffins (3oz/85g) or 1 large loaf (14 slices)

1 1/2 cups (180g) whole wheat flour
1/2 cup (60g) all-purpose flour
1/4 cup (33g) whole yellow cornmeal OR wheat germ OR oatmeal
1 1/2 teaspoons (6g) baking powder
1 teaspoon (4.5g) baking soda
1/8 to 1/4 teaspoon (3g) salt
1 cup (220g) firmly-packed brown sugar OR 2/3 cup (224g) dark agave nectar*
1/2 cup grated carrot OR apple OR cooked sweet potato OR pumpkin 1 large egg OR 1 tablespoon (6.5g) flax meal + 3 tablespoons water (mix; let stand 5 minutes)
1 cup buttermilk OR yogurt OR 1 tablespoon lemon juice + 1% milk to equal 1 cup sour milk (mix; let stand)
1/4 cup (2oz/56g) melted unsalted butter
1 tablespoon (6g) grated orange peel
1 teaspoon vanilla 1 cup (160g) conditioned California raisins**
1 cup (117g) toasted, chopped nuts OR unsalted seeds (pumpkin pepitas, sunflower, OR soy nuts)

*Reduce milk 1/4 cup if using agave nectar
**Cover raisins with water or orange juice, then drain

Preheat oven to 350° F for loaf or 400° F for muffins. Lightly grease 9x5x2 1/2-inch loaf pan OR grease bottoms or line 14 muffin cups. In a large mixing bowl, measure or weigh the first six dry ingredients. Blend well with whisk. In a second bowl whisk to blend well the sugar or agave nectar, grated carrot, egg/egg substitute, milk, melted butter, orange peel and vanilla. Add conditioned raisins and nuts or seeds to dry mixture. Make a large dip in the center of the mix; add liquid mixture. Stir together only until all the ingredients are moistened. Scoop batter into prepared loaf pan or muffin cups (filling 2/3 full). Bake loaf 45 to 50 minutes at 350° F or muffins 18 to 20 minutes at 400° F. Cool pan 5 minutes on wire rack. Turn loaf or muffins onto rack to cool, then wrap. Store one day at room temperature or freeze.