I have a recipe from a relative who has passed that consists of grated potatoes, salt and flour. Mix together and spread in a long pan. Its kind of a potato bread except its spead in a cookie sheet pan about an inch thick. However Im not sure what temp to bake it at. Its a wet dough recipe, which comes out crunchy on the outside and soft on the inside.
2007-02-21 14:38:51 · 3 answers · asked by Martin 1 in Food & Drink ➔ Cooking & Recipes
A good starting point is 400, that is the most common temp for baking. Being as it is spread so thin, I would think 400 would work well. If it uses raw potatoes I would not go too high (due to their density as compared to yeast doughs) as it may cook the outside too fast and leave the middle raw. If it doesn't crisp or brown as well as you like you could always raise the temp at the end, but if you start too high and it browns the outside too much to start, it's too late to do anything about it. I rarely go over 450, except for cornbread and certain yeast dough, such as pizza.
2007-02-21 14:52:10 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Baking at 325 would probably produced a very dry loaf. You would have to bake a longer time to get it done.
There are three rules to baking great bread: preheating the oven a minimum of 30 minutes before baking, using a baking stone for a crisp crust, and misting with water during the first 10 minutes of baking (also for the sake of the crust). In general, smaller or flatter breads should be baked at high temperatures (as high as 550 degrees in some cases), larger breads at 400 to 450 degrees. When the bread sounds hollow on the bottom, is a lovely golden color, and registers between 200 and 210 degrees, it is ready to come out of the oven.
2007-02-21 15:00:10 · answer #2 · answered by istitch2 6 · 0⤊ 0⤋
One hundred and twenty five to one hundred fifty degrees.
2007-02-21 14:46:06 · answer #3 · answered by vagpenisdude 4 · 0⤊ 0⤋