Buttermilk Potatoes Bread

Percobaan bikin roti tawar
Eh ini gak tawar sih karena ada kejunya..sudah sebulan lebih beli loyang nya tapi baru di pake nih..resep dr yummly karena ada yg lain dr resep dan cara bikin nya percobaan nih..kelupaan matiin api atasnya jd atasnya pecah huhuhu 😭😭 ..untuk tekstur lembuuuut pas dipotong emang seratnya agak besar tp emang lentur dan lembuuut dan aku kebanyakan pk kentang nya..hahaha 😂😂😂 sengaja di banyak in biar enak gitu maksudnya. kita tunggu ntar dihap

Buttermilk Potatoes Bread
Source: Don't Waste Crumbs

INGREDIENTS
2 potatoes, peeled and quartered (2 kentang,kupas dan potong2, bhs gampangnya gt deh)
8 tbsp unsalted butter, room temperature (8 sdm butter/margarin)
4 tsp active dry yeast (4sdt ragi instan)
2 cups buttermilk, room temperature (2cup butter milk,aq bikin dr 200ml susu cair+2sdm air jeruk nipis,biarkan sampe menggumpal ,krn aq bikin 1/2 resep)
2 large eggs, slightly beaten (2telur ,kocok lepas)
2 tbsp sugar (2sdm gula)
1½ tsp salt (1 1/2 sdt garam)
6 to 6½ cups of bread flour (6 cup-6,5cup terigu protein tinggi)
1 egg, slightly beaten (1kuning telur untuk polesan)

INSTRUCTIONS
1.Have all ingredients ready at room temperature. Bring a small to medium pot of water to a boil. Boil potatoes until done. Add hot potatoes and butter to a mixer and stir well. Add yeast, buttermilk, 2 beaten eggs, sugar and salt and mix well.
( 1. Semua bahan harus dlm keadaan suhu ruang. Rebus air sampai mendidih dan masak kentang sampai matang. Haluskan kentang panas lalu masukkan ke dlm baskom tambahkan butter/margarin aduk/mixer rata sampai tercampur dg baik,aq aduk pk sendok aja. Masukkan ragi instan, buttermilklengket (masukkan 1/2 bagian dl),2 telur kocok,gula dan garam aduk sampai tercampur rata, ini aq jg aduk dg sendok)

2. Gradually stir in bread flour until the dough is moist but not sticky. Knead on low to medium speed until the dough is smooth and elastic. Transfer to an oiled bowl and turn it over to coat with oil. Cover with plastic wrap and let it rise at room temperature until it's doubled in volume, 1 to 1½ hours. (If your kitchen is too cold, you can preheat the oven to the lowest setting, then turn it off and place the dough inside.)
(2. Masukkan tepung aduk dan uleni aq pk mixer sambil diuleni sekali2 dg tangan)sampai adonan lembab tapi tdk lengket (jk adonan msh kering tambahkan buttermilk lagi) turunkan kecepatan mixer ke sedang mixer/uleni sampai adonan lembut. Siapkan baskom lain yg sdh dioles minyak goreng pindahkan adonan ke dlmnya dan olesi permukaan adonan dg minyak. Tutup dg plastik wrap,lalu diamkan 1,5jam atau sampai mengembang double dr uk semula (disitu disebutkan jk suhu dapur dingin bs jg mengembangkannya di dlm oven dg suhu yg paliiiiing rendah,tp jangan deh takut mateng 😂)

3. When the dough has doubled in size, grease two 9 x 5 inch loaf pans. Punch the dough down, divide in half and form into two loaves, placing them seam-side down in the pan. Cover with plastic wrap and let it rise again at room temperature until almost doubled in size, about 1 to 1½ hours. (If you don't have loaf pans, you can free-form an artisan loaf on a cookie sheet).

(3. Jk adonan sdh mengembang 2xlipat ,siapkan 2 loyang loaf uk 9x5 inchi. Tinju adonan sampai kempis lalu bagi 2 dan bentuk sesuai loyang lalu masukkan ke dlm loyang (oles dl loyang dg margarin) tutup dg plastik wrap.. diamkan 1 -1,5jam )

4. Preheat the oven to 375 degrees. Brush the top of the loaves with the single beaten egg and bake the loaves until they are golden brown and the bottoms sound hollow when thumped, about 40-45 minutes. Allow to cool for at least 30 minutes before serving.
( 4. Panaskan oven 180derajat celcius.. lalu kuas atas roti dg kuning telur ..panggang 40-45mnt atau sampai atasnya terlihat golden brown cokelat keemasan. Angkat dinginkan di rak kawat 30mnt)

5. Bread can be wrapped individually in freezer bags and stored for future enjoyment
(5. Jk ingin disimpan bungkus roti dg plastik wrap