Tropicalsenior

Sure do. White, Potato Sandwich Bread Yield: One Loaf 3 cups bread flour 3 tablespoons granulated sugar 1/2 cup instant mashed potato flakes 1 teaspoon salt 2 1/2 teaspoons yeast 6 tablespoons soft butter 1/2 cup warm water 1/2 cup warm milk In the bowl of a stand mixer, add the flour, salt, instant potatoes, yeast, and sugar. Using the dough hook attachment, mix until the flour is completely aerated. Add the softened butter and mix until the butter is the size of crumbs. Stir in warm water and milk,. You may not need all of the milk mixture. Add only until you have a soft, not sticky dough. Run the mixer on low (I use #2 on my Kitchen Aid) until a dough forms. Knead for 5 minutes, rest for 10 minutes and knead for 10 minutes longer. Remove from the mixing bowl and shape into a ball with a firm top surface. Place it on a cutting board or the surface of your counter and cover with a large bowl. Let the dough rise until it has doubled in size, 1 to 2 hours Gently deflate the dough and shape into a flat 9” wide rectangle, fold in sides about 1/2 inch and roll up into a log, pressing together as you roll. Spray an 9 x 5 inch loaf pan with non-stick cooking spray and place dough into it seam side down. Spray a piece of plastic wrap with cooking spray and place loosely over the loaf pan. Allow the bread to rise in a draft free spot for about an hour or until it has a 1 1/4 inch crest over the rim of the pan. Preheat oven to 350°. Bake for 15 minutes, then place a loose tent of aluminum foil over the top and continue baking for another 10 to 15 minutes or until golden brown. Internal temperature should measure at 190° on a quick read thermometer. Remove from oven, loosen all around the edges and turn bread out to a rack to cool completely. If desired, brush top of bread with butter for a soft crust. Allow to cool completely before slicing and once cool, place into a plastic bag to keep fresh.

That is true for both Nicaragua and Costa Rica. Years ago we went to an all inclusive Hotel on an island in Lake Nicaragua for fishing. For breakfast we had beans and rice and an egg, for lunch we had beans and rice, a slice of tomato and a piece of fried lunch meat and for dinner we had beans and rice, a salad and a piece of fried meat. This was repeated for 3 days. The only variation was the piece of fried meat for dinner. One night was chicken, one night was pork and the third night was unidentifiable. To this day I think it was a Tapir.

When my husband was alive we always had Thanksgiving dinner for about 30 people. I wasn't about to fight with these lousy potatoes that we get trying to make mashed potatoes so I always bought a big box of Ore-Ida. A lot of people remarked that they were so glad that I was still using real potatoes instead of that phony stuff. I never said a word.

Unfortunately, that is the typical gallo pinto. I have had some better but it's all been made by nicaraguans. Myself, I do not make it because I do not like it. If I'm going to make beans and rice I wanted to have some flavor.

I also like these very much but I couldn't remember the name. Even the smaller packages, I divide into portions, and yes, you do have to seal the packages in plastic bags or airproof plastic boxes. I store mine in the refrigerator because those little buggers will get into anything.

I'm not @rotuts but I personally prefer Idahoan. I think that they are from the US.

40° is a bit too cold. 45° is just about the minimum. I was working pantry in one restaurant and a bag of russets accidentally got put into the walk-in that was set at 42° as a rule. When they were cooked for hash browns they turned to mush.

I have a white bread recipe that uses them. It makes it fantastic soft sandwich bread.

I tried every way from Sunday and still wound up with glue. I just gave up and went to packaged mashed potatoes. They do have excellent ones here. I have mostly found the streaks and Hollow centers in the larger potatoes that I buy so most of the time I tend to buy medium or small potatoes. It may be some while before I see another black one.

I was told by our vegetable vendor that it is caused by too much moisture at some point in the potatoe's development. That's why people here don't like to buy the potatoes that have grown during the rainy season. It's impossible here to get any type of Russet potato and the white potatoes that we get do not make good mashed potatoes or fries. We do get a yellow potato that is similar to the Yukon Gold and most people use those for the mashed potatoes and fries. Like you, I've only found the brown streaks and the hollow centers in the white potatoes.

Welcome, you have indeed come to the right site. Here you will find more information and recipes than 10 times the cookbooks that you have. Before I join the Forum I had between 250 and 300 cookbooks. I've since paired The Collection down to about half and usually only go to these when the internet is down. I do hope that you will jump right in and start not only learning but sharing your knowledge with us.

It should be required watching for anyone that is trying to learn about sourdough. It takes a lot of the Mystique and the fear out of keeping a starter alive. I hope that @TdeV sees it. She's had such a terrible time with her starters and I get the feeling that she has unnecessarily thrown away some promising ones.

This was hilarious. Thank you. It's been 24 hours and sure enough, my starter revived completely. It is definitely a number six, more the drunk tank variety but it is doing fine.

Thank you. I wonder if I can pop it in the freezer if I don't use it before that.

Oh, most definitely. I do have a question, though, about maximum length of storage before use. The recipe that I am using now has no milk or eggs.

I made a batch of Pate Fermentee Monday and baked with it on Friday. (No pics) It wasn't sourdough it was just regular white bread but what a difference in the flavor. I can't imagine doing it any other way now. Thanks Patrick. I did dig out my sourdough and feed it today. It's been quite a while, I hope it revives.

Correct!

It's been 20 years since I've been there. My daughter used to live at Plattsburgh.

Holy cow! Even the cheapest prices are ridiculous for veggie burgers. I haven't reached that state of dementia yet to buy these and I hope that if I ever do, that somebody shoots me.

I didn't realize that you lived in Liberty, MO. Been there, it's a beautiful little town with such a fascinating history.

Your new kitchen is beautiful. It's obvious already how much you are enjoying it. I don't know how you lived 3 years without water. If I were you I would have been living on take out the whole time. How typical is this kitchen? Is it upper class, middle class? I can't imagine how hard it must be moving house with a broken, though healing, back. How were you even able to go apartment hunting.

I've been thinking about this and the mental image is horrific. I can't imagine the cleanup after something like that. I hope nobody was injured in the explosion.

If that knife with sharp enough to be called a knife they would definitely have limited Mobility after using it.

One of the few times that I have gotten food poisoning down here was from Supermarket sushi, and it wasn't cheap. My grandson has been down here on a visit and yesterday he went into San Jose and bought 20 lb of one of our best brands of coffee straight out of The Roaster to take back. Cost him $140.

Looks crispy and beautiful. Care to share your method?