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Brown, Greg
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Sour Cream and Chive Potato Bread

"The smell of good bread baking, like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating

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Beard on Bread

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Sour Cream & Chive Potato Bread
King Arthur Flour

The King Arthur Flour
200th Anniversary Cookbook

”There’s just nothing like potato to give bread a soft, moist, creamy texture;
the starch in the potato attracts and holds liquid, meaning breads baked with
potato will not only be soft and moist initially, but will stay that way longer.
James Beard’s classic Beard on Bread, the first bread book I ever used,
contains a recipe for Sour Cream Bread that’s the nominal inspiration for
this loaf. I took it a few steps further by adding potato and chives — the
natural accompaniments for sour cream!”

8 ounces sour cream (light is OK, nonfat is a poor option)
1 medium potato (about 8 ounces), baked, cooled and riced
(4 3/4 ounces, heaping 1/2 cup packed)
OR 1/4 cup (1 3/8 ounces) potato flour + 1/4 cup water*
2 tablespoons (1 ounce) butter
3 tablespoons (1 3/8 ounces) sugar
3 cups (13 ounces) King Arthur Unbleached
All-Purpose Flour
1 1/4 teaspoons salt
2 teaspoons instant yeast
1/4 to 1/2 cup finely chopped scallion tops or
fresh or dried chives (to taste)
1 tablespoon pizza dough flavor
(optional, but good)

*Or a heaping 1/2 cup leftover mashed potato,
so long as it’s not too heavily salted.

Manual /Mixer Method: Combine all ingredients and mix till cohesive.
Knead dough, by hand or mixer, till it's smooth, about 5 to 10 minutes,
adding water or flour if needed. The dough will become fairly elastic,
though still somewhat stiff. Place the kneaded dough in a greased bowl
or dough-rising bucket, cover it, and allow it to rise for 60 to 90 minutes,
until it’s quite puffy (though not necessarily doubled in bulk.)
Bread Machine Method: Place all of the ingredients into the bucket of
your bread machine. Program the machine for dough or manual, and press
Start. Check the dough after about 15 minutes; it should be smooth looking, though fairly stiff (but not gnarly). Add additional water or flour as needed.
Allow the machine to complete its cycle, giving the dough an additional 30
minutes of rising time if desired.
Shaping: Shape the dough into an 8-inch log, and place it in a lightly
greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pan with a proof cover
or lightly greased plastic wrap, and allow the loaf to rise for 45 minutes
to 1 hour, or until it’s crowned about 1 inch over the rim of the pan.
For sandwich rolls, divide the dough into six pieces, each about 4 1/2
ounces in weight. Roll each piece into a smooth ball, then flatten the
balls (using your fingers and/or a rolling pin) till they’re about 4 inches
in diameter. Place them on a lightly greased or parchment-lined baking
sheet, about 1 inch apart, and cover them with a proof cover or lightly-greased plastic wrap. Allow the rolls to rise for 45 minutes to 1 hour (or
longer, depending on the temperature of your kitchen), till they’re notice-
ably puffy, though probably not doubled in bulk.
Baking: Bake the bread in a preheated 350-degree F oven for about 40 minutes; an instant read thermometer inserted into the center will read
about 190 degrees F. Bake the rolls in a preheated 350-degree F oven
for 22 to 27 minutes, or until they’re a light golden brown. Remove the
bread or rolls from the oven, and brush with melted butter, if desired,
for a soft, flavorful crust. Transfer to a rack to cool.
Yield: 1 loaf, or six sandwich rolls.

Note: For dinner rolls, divide the dough into 8 to 10 pieces. Roll each piece
into a round ball, and set the balls, close together, in a baking pan with sides.
Allow them to rise and bake as indicated above; the result will be soft-sided
“pull-apart” rolls.

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