New Improved Swedish Flat Bread
This makes two loaves
First make two cups of instant (Idaho) mashed potatoes according to directions on box.
(I make 8 servings, then I use two full cups of the cooked potatoes for my bread and make potato soup with the rest of the potatoes by adding onions, parsley, cilantro, chives and milk)
Let potatoes cool to lukewarm or they will kill the yeast.
YEAST START Directions, below:
(make sure the water is just the right temp (lukewarm) so you feel neither hot or cold when a few drops are dropped
on the inside of your wrist) (like the test for a baby's bottle)
In large cup put 1/2 cup warm water
2 tsp sugar and one package red star dry yeast.
(This will start the yeast working so put it in a large cup or it will go over the top)
When potatoes are cool, add above yeast mixture to potatoes. Mix well. Add 1 scant TABLESPOON Himalayan salt to this. Then add 1/4 cup white sugar...Mix well.
(Himalayan Salt link below)
Add two cups flour and begin mixing.
Mix for a long while until dough starts feeling "alive". Slowly add more flour until
you have used between 4 1/2 to 5 1/2 cups total in your dough.
Use thin plastic food handling gloves to knead.
Saves much time and does a great job.
Knead until it starts getting nice and smooth. Add little bits of flour if it feels sticky. Total time kneading is about 15 - 20 minutes.
Put foil on cookie sheet, toss some flour on the foil...Place the two formed loaves on flour...let rise for 15 min..then poke lots of holes in it with your fingers, using one from each hand and pull in opposite directions with an outward motion to make a long stretched out hole.
(about 1 1/2 inches long)
Bake at 350º or 375º for 30 -35 minutes until tops are nice and brown.
The special salt, adds so much flavor to the soft inside ...the crust is always delicious beyond belief.
(It is easier to tear off a piece than to slice when hot)
Eat it hot, buttered well. and enjoy.
It is great hot or cold.
Can be sliced easily when cold.
Kes©2010
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