Recipes from the Home Baking Assn. & Charlene Patton

Jan 12, 2017

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.

Charlene Patton demonstrates bread sculpting when she appears on "Creative Living with Sheryl Borden." Besides the rolls and bread basket, she also sculpted a turtle and an alligator!

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.