Phlax potato breadx

1 servings

Ingredients

Quantity Ingredient
⅛ cup DFG
⅛ cup DFG ground
¾ cup Water
4 cups Unbleached all-purpose flour
⅓ cup Dry potato flakes
2 tablespoons Sugar
2 tablespoons Nonfat dry milk
2 teaspoons Salt
2 teaspoons Regular instant yeast
3 tablespoons Vital wheat gluten
1 tablespoon Canola oil
1 tablespoon Italian herbs; (1 to 2)

Directions

Combine all of the ingredients in a bowl, then knead for 5 to 8 minutes, adjusting the texture of the dough by adding additional water or flour as needed; the dough should be pliable and somewhat sticky because of the flax seeds, but should hold its shape well.

Place the dough in a lightly greased bowl, cover it with plastic wrap, and allow it to rise for 1 hour. Place the bowl in the refrig, and let the dough rise slowly overnight.

Next day, shape the dough into a 12-inch oval loaf, place it diagonally on a baking sheet, and let it rise, covered, for 2 hours at room temperature, or until it's very puffy but still firm; it shouldn't shake like Jello when you jiggle it. Bake the bread in a preheated 350 F oven for about 40 to 45 minutes, or until it test done. Yield is 1 large loaf.

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