Buttermilk Potato Bread Food

POTATO BUTTERMILK BREAD

Steps:

• 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 stand mixer and stir well.
• Add 4 tsp yeast + 2 cups buttermilk + 2 beaten eggs + 2 Tbsp sugar + 1 ½ tsp salt and mix well.
• Gradually stir in bread flour until the dough is moist but not sticky. Using the dough hook, 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 the dough rise at room temperature until it's doubled in volume, 1 to 1 1/2 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.)
• When the dough has doubled in size, lightly 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 1 1/2 hours. (If you don't have loaf pans, you can free-form an artisan loaf on a cookie sheet).
• 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.
• Bread can be wrapped individually in freezer bags and stored for future enjoyment!

BUTTERMILK MASHED POTATOES

Steps:

• In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

BUTTERMILK POTATO BREAD

Steps:

• Peel potato and cut into large pieces. Place in a saucepan, cover with water, bring to a boil and cook until soft. Drain and reserve the liquid. Mash potato and set aside.
• Cool 1 cup of the potato water to 100 degrees and then add the yeast. Proof for about 10 minutes.
• Combine mashed potato, sugar, buttermilk, butter, salt, dill and yeast mixture.
• Slowly add the flour and knead to produce a smooth, springy dough. This may be 2½ cups of flour... it may be 4 ... it depends on where you are, so just go by feel. You want a TACKY dough, not a dry dough and not a sticky dough.
• Place dough in a greased bowl. Cover and let rise in a warm place until doubled in volume.
• Preheat the oven to 350 degrees.
• Shape the dough into either a loaf pan or rolls (be sure to cut the top of the roll with a pair of scissors so they don't explode in the oven).
• Bake until the internal temperature reads 200 degrees.
• Enjoy!

BUTTERMILK SCALLOPED POTATOES

Steps:

• Pre-heat oven to 350°F.
• Coat the inside of a 2-quart casserole dish with nonfat cooking spray.
• In a large zip-type plastic bag, combine flour, salt, pepper and paprika.
• Add potato slices and seal bag. Shake until potato slices are coated with flour mixture.
• Layer slices in casserole dish.
• In a medium saucepan, saute onion in butter until tender, about 5 minutes.
• Add buttermilk to pan and heat; DO NOT BOIL!
• Pour mixture over potatoes and bake, uncovered, 1 hour or until potatoes are tender.

BUTTERMILK POTATO BREAD ( BREAD MACHINE)

Steps:

• In the bowl of your bread machine add the ingredients in the order they are listed.
• Make sure that the yeast does not touch the water.
• Set the bread machine on bread cycle.

BUTTERMILK POTATO BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding potato flakes with liquid ingredients.
• Process on basic/white bread cycle; use medium/normal crust color setting.
• Do not use delayed-bake feature.
• Remove bread from pan; cool on wire rack.

BUTTERMILK POTATO ROLLS

Steps:

• Directions.
• Peel and cube a large russet potato.
• Place in a pot with 2 cups of water and cook until soft and tender.
• Drain, reserving liquid.
• Starter:
• The potato water should be only slightly warm or tepid (about 110F).
• Combine the water and yeast in a small bowl.
• Let stand I minute, then stir until yeast is dissolved.
• Add the flour.
• Stir vigorously for about 100 strokes.
• Scrape down the sides of the bowl then cover with a clean towel or plastic wrap.
• Place in a warm (75 F) place until mixture is bubbly (2 -3 hours).
• Place the starter into a large (6-quart+) bowl.
• Dough:
• Add the water, potato, buttermilk and yeast to starter.
• Add 1 cup of flour and stir until it is well combined.
• Add the salt , honey and only enough of the remaining flour to make a thick dough that is difficult to stir.
• Turn the sticky dough out on a floured work surface.
• Dip your hands in flour then knead the dough by pushing it down and forward with the heel of one hand, then pulling back from the top and folding the dough over with the other.
• Gradually add the remaining flour as you knead for 10-12 minutes.
• Dough will be strong and slightly sticky and will spring back when poked.
• Shape dough into a ball.
• Return dough to the bowl that has been coated with melted butter.
• Brush top of dough with the rest of the melted butter.
• Cover with a clean damp towel and place in a warm place until doubled in volume.
• Deflate the dough, place on lightly floured work surface.
• Knead briefly.
• Cut dough into 3 equal pieces.
• Knead briefly.
• Shape into 24 dinner rolls and 6 mini loaves. ( or 36 dinner rolls if you like)
• Place mini loaves on a greased or parchment-lined baking sheet and the dinner rolls into three greased bread pans.
• Cover with a clean damp towel and put in a warm place (approximately 15-30 mins.) until doubled in volume. ( If you want lighter airier rolls, let them raise an extra 10-15 minutes)
• Preheat oven to 375 F and place oven racks to center of oven.
• Place a pan of water under the rack where the loaves will bake.
• Place rolls/mini breads in the hot oven.
• Bake for about 25 minutes or until they are a light golden brown.
• Remove from oven and allow to cool slightly before serving.
• Brush tops with a bit more melted butter while still hot if you want a softer roll.