Hi Everybody

I have a really nice recipe for Rosemary Olive Knots which is a lean dough…I want to make my bread softer, may I add warm potato water to the yeast to get softer results?

The recipe mentions 1 1/2 cups warm water to which active dried yeast is to be added…will my rolls turn softer if I were to substitute potato water instead of warm water? Kindly revert, thanks…

Hard to imagine that the potato water will have enough starch in it to make the texture noticeably softer.  It might be quite tasty, though

For a softer, more tender bread you can do one of three things: use a lower-protein flour (like GM unbleached AP instead of bread flour or a stronger AP like KAF), add some butter or oil to the formula, or boil some potatoes and use both the water for the liquid in the recipe and substitute some of the cooked potato for some of the flour + water.

Thanks Julie, would do that…my dad has requested for it again, so will get back with the results soon, smile.

Thanks once again.

Sharon Vinod - 15 November 2012 10:36 AM

Thanks Julie, would do that…my dad has requested for it again, so will get back with the results soon, smile.

Thanks once again.

Or you can use instant potato flakes. (But don’t tell Julie…she probably wouldn’t approve.)

agree with Julie.. Ligurian Bread recipe calls for a couple of mashed potatoes.. for a soft bread.

Yes Charles/Priyanka…

Going to add mashed potatoes…in a day or two…will get back on the results….thanks a bunch

Hi, reporting back on the Rosemary Olive Oil Knots…

Yes, i did add a mashed potato and that solved my chewy bread problem! Thanks so much…kindly chek my new blog for detailed pix and a write up, the link is

http://flavorrules.wordpress.com/2012/11/21/rosemary-olive-oil-knots-my-take/

Thanks once again everybody!!