Ingredients
1 makes 6
1 medium russet potato (about 8 ounces), pee, led, quartere
2 1/4 cup (about) unbleached all purpose flou, r
1 each package fast-rising dry yeast
2 tsp salt
Directions
Cook potato in saucepan of boiling water until tender. Drain; reserve
2/2 cup potato cooking liquid. Let liquid cool to 125 degrees to 130
degrees. Mash potato in large bowl. Mix in 2 cups flour, yeast and
salt. Add reserved 1/2 cup warm cooking liquid and stir to combine.
Mix in enough remaining flour to form soft dough. Turn out dough onto
lightly floured surface and knead until smooth and elastic, about 10
minutes. Lightly oil large bowl. Add dough, turning to coat. Cover
and let dough rise in warm draft-free area until doubled in volume,
about 1 1/2 hours. Lightly flour heavy large baking sheet. Punch down
dough. Turn out dough onto lightly floured surface. Divide dough into
6 pieces. Roll each piece into smooth ball. Arrange on prepared
baking sheet, spacing evenly. Cover with towel and let rise until
light and puffy, about 40 minutes. Preheat oven to 425 degrees. Using
rolling pin, gently flatten each ball of dough into 4-inch round.
Sprinkle lightly with flour. Bake until rolls are golden brown and
sound hollow when tapped on bottom, about 20 minutes. Transfer rolls
to rack and cool completely.Subj: Maslin Rolls POTATO BAPS
Servings: 1 servings
Potato Baps Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into distant history, in truth as far into history as the early Egyptians, and possibly even further. Having said that, generally, these old recipes were just primitive hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to historians is a series of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius compiled a few scripts describing recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius also describes how the ancient cooks made use of many different spices, including a few that will be familiar to modern chefs like basil, mint and parsley. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed with each other to offer the most exotic banquets, and consequentially chefs and their collection of recipes were greatly in demand. However, it wasn`t until the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cookery publications are in great demand, mostly due to better eduction, leisure time and having more money. The TV revolution brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Potato Baps recipe.
