Potato Baps Recipe

Potato Baps Recipe

Ingredients:

8 oz of medium potato (russet); peeled and quartered
2-1/4 c of unbleached flour (all purpose)
1 pkg of fast-rising yeast (dry)
2 tsps of salt

Instructions:

Cook the potato inside a saucepan with (boiling) water till softened; drain and save 1/2 cup of the liquid.

Allow to cool down into 125-130 degrees F. Mash the potato on a bowl. Combine two cups of flour, salt, and yeast; mix thoroughly and add the saved liquid.

Stir thoroughly then add enough amount of flour till dough becomes soft. Turn it out onto a slightly floured board; knead for 10 mins till elastic and smooth.

Slightly grease a bowl then add the dough; turn till coated. Cover then let it rise for 1-1/2 hrs till volume doubles.

Dust a cooking sheet with little flour. Punch the dough down and turn onto a slightly floured board.

Divide the dough to six pieces then roll individually to a ball. Place them on floured cooking sheet, with spaces in between.

Cover them with a cloth then allow to rise for 40 mins till puffy and light. Preheat the oven (425 degrees F).

Carefully flatten the balls individually into a round, about 4-inches. Lightly dust flour and bake for 20 mins till golden.

Let them cool thoroughly on the rack.

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