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Baking Questions Answered

Mashed potatoes in bread dough

 

Q: A friend told me she adds cooked, mashed potatoes to her bread doughs and gets great results. How is this done?

A: You can add 4 to 6 ounces (by weight) of warm, cooked and mashed Idaho potato to any bread dough for a single loaf of bread and it will improve the flavor and make the bread have a great, tasty crust after it is baked. Add the potato to the other ingredients at the beginning of mixing. Two rules: Don’t add too much potato, and make sure the mashed potato is not hot when you add it or you may harm the yeast.


 
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PASTRY

Nick's latest book

Nick Malgieri’s Pastry provides recipes for all types of doughs and step-by-step photos about how to prepare them, roll them, shape them, and bake them. If you have ever had a bad case of “fear of pastry” or “fear of rolling,” just follow the simple instructions here you’ll be able to tackle any pastry project you like.

Starting off with a quick tutorial on ingredients and equipment, we then delve into sweet tarts and tartlets; sweet pies, cobblers and crisps; savory pies and tarts; strudels; brioche; and puff pastries, including those with cream.
With over 125 recipes, including a tutorial on Turkish pastries and Viennese strudels, Nick Malgieri’s Pastry is the new definitive pastry bible.

Recent News

Cranberry Pecan Pie

Cranberry Pecan Pie

From my new book, Pastry, a recipe from my late friend Joseph Viggiani. Warning: this pie has a tart and tangy filling that might not be sweet enough for some people. That said, I love the tangy quality of this filling and wouldn’t want it to be any other way. By the way, since the filling is cooked before the pie is baked, you can taste it and add a little more sugar if you want.

Ingredients
One 9-inch pie crust made from sweet pastry dough (below)
6 cups (about 1 1/2 pounds) fresh cranberries, rinsed, picked over and drained
1/3 cup granulated sugar
2/3 cup turbinado or light brown sugar
1 tablespoon fresh ginger, peeled and finely grated
finely grated zest of 1 large orange
1/2 cup fresh orange juice, strained before measuring
4 tablespoons unsalted butter, cut into 5 or 6 pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground(read more)

Craftsy Sale!

Craftsy Sale!

Today only!  Sign up for Food & Cooking classes at Craftsy, including my Sweet & Simple – 10 Classic Desserts at 50% off.

Hurry, offer ends soon!

http://www.craftsy.com(read more)

Sweet & Simple: Ten Classic Desserts

Sweet & Simple: Ten Classic Desserts

Back in August I spent a fun week in Denver taping 7 baking lessons with Craftsy. I got to make some of my favorites like crème brûlée, trifle, blueberry cobbler, and molten-center chocolate cake.

 

Save 25% during November to take my on-line class, Sweet & Simple: Ten Classic Desserts.  Register using the link below for only $29.99!(read more)

 

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