Caraway is a seed that is either loved or hated and is often found in pumpernickel rye bread. On its own, it is milder, and I think the negative to Caraway is because the pumpernickel rye bread was heavily rye and or used a lot of molasses. It has a pleasant flavor in potato bread and adds a deep flavor that differs from rosemary, often used in potato bread. I find it overwhelming, so I don’t make rye bread often. So, I was slightly apprehensive to try it in potato bread, but it worked great, and I am a fan now.
This is a 2-pound loaf of bread made in our Zojirushi bread machine, which produces a normal-looking loaf.
Today was a bread machine kind of day. I use the machine if I have a lot to do or need to run errands or it is very chilly. It works well for us to have options.
I used rapid/quick-rise yeast in this recipe, but you can use regular active dry yeast if that is all you have. I find that both work well in the bread machine. In theory, bread machine yeast (which is just a rapid/quick-rising) works well in bread machines because the yeast is mixed in with the dry ingredients, whereas regular active yeast is dissolved in water first.
Potato Caraway Bread
Ingredients:
- 1 2/3 cups water*
- 2 Tbsp avocado oil
- 4 cups all-purpose flour (480 grams weighed)
- 2/3 cup dry instant mashed potatoes (used lower sodium)
- 1 Tbsp caraway seed
- 1 Tbsp granulated sugar
- 1½ tsp fine sea salt
- 1½ tsp bread machine yeast or rapid/quick-rise yeast
Directions:
Add ingredients as listed. Select basic/white cycle. I used a medium-crust setting.
Once baked, remove it and let it cool on a rack. Store cooled bread in a bread bag.
Note:
*Our Zojirushi bread machine heats the water in the first cycle. If you are using a bread machine that doesn’t, use the temperature of water called for by the machine.
~Sarah