Leftover Bread

You know when your car acts up and you take it in to the mechanic and say, "it makes this funny noise, then cuts out."  However, when it's in for service, do you think that (traitor) car will make the noise or cut out to prove you're not crazy?  Nope, not even a peep!  That's the same with my oven.  Today, I thought, let's see if it will turn on without flipping the breaker--yeah, you guess it, no problems.  I'm thinking it's a short and it will eventually cut out for good, but today, I baked.  I just couldn't bring myself to go to the grocery store and buy bread when I can make it.  After all, I have leftovers; mashed potatoes, that weren't enough for another dinner, but perfect for bread.

Bread is significant for us.  In the Lord's prayer we say, "Give us this day our daily bread," and it's one of the elements, along with wine, in the Eucharists--sacramental bread.  In other cultures, bread goes beyond just something to consume and is a metaphor for basic necessities.  Furthermore, the household person who works to pay bills is called the "bread-winner" and Beatniks were the first to associate the word bread for money.

Bread was a staple in Europe and those cultures who found their way to America, brought their recipes with them.  When I think of bread, I remember my mother getting out her large wooden bowl and mixing flour, salt, and yeast, in addition to honey or sugar, sometimes eggs and milk, and maybe dried fruit.  I don't think we ever had mashed potatoes leftover (hey, we're Irish!) but I remember once being with my mom at an Amish market in St. Mary's County and she bought a loaf of potato bread.  When she replicated the recipe, she would boil a couple of potatoes and then, mash them with a fork.  My leftovers are usually prepared mashed potatoes, complete with butter and cream, but it works.

Leftover Bread
1/2 very warm water (about 105F-degrees)
2 scant Tablespoons of dried yeast
1 tsp. honey

5 cups King Arthur Bread flour
1 cup whole wheat bread (I had ground my own)
2 tsp. kosher salt
2/3 cup whole milk
3 T unsalted butter
3/4 cup of prepared mashed potatoes
1/4 cup honey
1 cup water

4 T unsalted butter, melted, for pans and bread

Start by proofing the yeast.  Mix the dried yeast into the warm water and add the honey.  Whisk lightly and let sit about 7 minutes.

While that is resting, heat the milk, butter, mashed potatoes, and honey in a small sauce pan over a medium heat.

In a stand mixer, using the bread hook, add the flours and salt, mix briefly.  First, add the milk mixture and mix on Speed #2 to combine, then, add the proofed yeast.  While the mixer is running, slowly pour the water over the dough, adding all or enough to bring the dough together.  It should be away from the sides and not sticky to the touch.

Lightly flour a bread board and invert the bowl, allowing the dough to "drop" onto it.

Note--the bowl should look almost clean if it has mixed properly.

Knead dough a few times, adding any additional flour to create a smooth dough.  Butter a large bowl or use a dough tub to place the dough in, right-side down, then, turn right-side up.  Allow to rise about 40 minutes.

Again, sprinkle a bread board with some additional flour and invert the bowl with the dough onto it.
Divide dough in half, then in to half again, giving you 4 pieces.

Flatten each piece, to the size of the loaf pans (I used two 9" x 5").  Roll up the side, away from you, pushing down to seal as you roll until you get to the end.  Pinch to seal.

Repeat with the other quarter, then place the two pieces into the buttered loaf pan.

Repeat to fill the second loaf pan.  Brush melted butter on top and cover with plastic wrap.

Because it's chilly out, I also covered the pans, lightly, with a cotton dish towel.  Let rise about 30 minutes or until doubled.  Preheat oven to 375F-degrees.

Removed plastic wrap and brush with additional melted butter.  Bake in the preheated oven for 35 minutes or until a thermometer reads 190F-degrees from checking the center of the bread.

If desired, brush with some additional melted butter and allow to cool completely before slicing.

I love the smell of bread baking and I'm thankful the oven decided to cooperate.  Enjoy!