Potato mashed rose bread

"what happens when the mashed potatoes are left behind? this bread just happens to solve this problem. potato starch can soften the noodles and make the bread taste soft. and italian yeast and rosemary add another taste to the bread." italian yeast is an italian solid yeast. there are two differences between it and the chinese: first, the italian yeast does not contain salt; and second, it is not part of the made face, but is specially made as yeast. because of the lack of salt, italian fermentation requires fewer yeasts. salt inhibits the role of yeasts and makes fermentation more difficult (which is why salt can prolong the retention time of other foods). without salt, yeasts are not prevented from consuming sugar as much as they can, so the demand for yeasts is smaller at this time. besides, the mashed potatoes are different from chinese mashed potatoes, aren't they? if you are lazy enough to look at the composition of the mashed potatoes of the old and old, you take the purest of the mashed potatoes — a small, small potato — and leave the amount of bread needed, and then eat the rest. italic yeasts need to be completed one day in advance, which means that two days of scheduling need to be considered. good yeasts “can be kept for up to three days in the freezer room in a minute” will be much easier to schedule. the full volume “compiles 2 454 g bread or 18 meals packages”. so a second can make a round bread equal to the amount of toast; a third can make six meals, but it is possible to collide in the oven. moreover, the feeling of a golden-brown bakery giving a man a rough touch seems to be more attractive. just a big bread. "don't let rosemary be exposed to the air. without the protection of the noodles, it's roasted in the baking." the fragrance, the soft inside, the fragrance of rosemary and garlic, really good。