Farmhouse Potato Bread Food

FARMHOUSE POTATO BREAD

Steps:

• Peel and boil about 6 small potatoes in salted water in a small saucepan. In the meantime, measure the milk, margarine, sugar and salt together. When the potatoes have cooked through, drain them and mash in the milk mixture. Transfer into a food processor and pulse until smooth. By now, the mixture should have cooled to about 110 degrees. Sprinkle in the yeast and let rest for 10 minutes.
• Place the flour in the bowl of a stand mixer and attach the dough hook. Pour in the potato mixture and run the mixer for 10 minutes. Coat the dough ball with half of the olive oil and roll it around in the bowl. Cover the bowl with a moist cloth and let rise in a warm place for about 30 minutes or until doubled.
• Using a floured surface, knead the dough about a dozen times; coat it with the remaining olive oil and return it to the bowl. Cover with the moist cloth and let it rise again in a warm place for about 30 minutes or until doubled.
• Use cooking spray to coat two loaf pans. Punch the dough down, form it into two separate loaves and set it into the pans. Cover it and let it rise one final time in the warm place for about 15 minutes. Preheat the oven to 375 degrees.
• Mix the honey and water together and brush it over the surface of the loaves. Bake for approximately 30 minutes or until a rich golden brown, and hollow sounding when tapped. Cool for 5 minutes, then remove from pans to cool completely.

BEST POTATO BREAD

Steps:

• Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. , In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

IRISH POTATO BREAD

Steps:

• Please note the above ingredients are approximate. Potato Bread is best made while potatoes are still hot.
• Peel and boil potatoes until tender.
• While hot, mash potatoes well with salt and butter.
• Gradually work in flour in smaller increments until a soft dough forms. Dough should be a little tacky but workable.
• Turn out onto floured surface and knead for about 1 minute.
• Divide and roll into a circular shape about 9" and 1/4" thick.
• Cut into 6 or 8 'farls' (wedges).
• Grill in a hot, greased griddle or pan until well browned on both sides.

POTATO BREAD

Steps:

• Mash the potato and add the potato water, salt, sugar, and shortening.
• In a medium sized bowl mix 5 cups flour and yeast.
• Add lukewarm liquid mixture and work into flour.
• Knead remaining 2 cups of flour into the dough.
• Let rest in a warm place for 30 minutes.
• Work down and form into loaves.
• Place into pans and let rise until doubled in size.
• Bake at 375 degrees for 35 minutes.
• Remove from pans and brush butter over entire surface of loaves.

MOM'S CRUSTY WHITE POTATO BREAD

Steps:

• Mix warm water, yeast, sugar, potato flakes and gluten in a small bowl. Let sit till foamy.
• Transfer yeast mixture to a mixing bowl (Bosch, Kitchen aid or by hand).
• Add salt, 1 cup of oil, eggs and 4 cups of the flour to the yeast mixture and mix with a wire wisk till all is throroughly combined and smooth.
• Change to your kneading attachment and slowly add the remaining 8 cups of flour. Mix on low for 15 minutes or knead by hand until smooth.
• Put the remaining 2 T oil into a large bowl, greasing the sides where the dough will touch.
• Place dough in greased bowl and let rise till double. About one hour.
• Heat oven to 400 degrees.
• Punch down and divide into 4 loaf pans, let rise till double. About 30 minutes.
• Brush risen loaves with egg yolk and sprinkle with the sesame seeds.
• Place in oven for 15 minutes.
• Reduce temperature to 350 degrees, keeping the loaves in the oven, set the timer for 45 minutes.
• Remove from oven and let cool 5 minutes. Remove loaves from pan and place on a wire rack to cool.
• Slice and spread with butter. Yummy!

MANKOMO'S FARMHOUSE BREAD

Steps:

• Preheat oven to 200C / 392°F.
• Mix all the dry ingredients and then add the butter if using.
• Gradually mix in the water and knead until you have an elastic dough which comes away from the sides of the bowl. If kneading by hand, do so for 10 minutes, 3 minutes with a food mixer.
• Allow to rise in a warm place, covering the bowl with clingwrap until the dough has doubled in size.
• Knead again lightly and place in a bread tin (at this point you can divide the dough if it is too much for one tin).
• Leave to rise again until doubled.
• Bake at 200C/392F for 15 minutes, then turn the oven down to 180C/356F and bake for a further 45 minutes or so, or until the loaves sound hollow when tipped out and knocked with your knuckles.
• You can use a variety of different flours in this recipe, as long as you end up with 1kg of flour in total.

FARMHOUSE BREAD

Steps:

• Dissolve yeast and 1 cup warm water in a large mixing bowl. Let rest 10-15 minutes.
• Add salt, sugar, shortening and 3 1/3 cups warm water.
• Gradually mix in 10 cups of flour. Add up to 2 more cups until dough is no longer sticky.
• Knead for 10 minutes. Cover the bowl and let rise for 1 hour until dough doubles in size.
• Punch down dough, form into 4 loaves, place into loaf pans and let rise again until double in size(about an hour).
• Place in preheated oven at 375 degrees and bake until golden brown (about 35 Minutes).
• This recipe also works well halfed.
• For whole wheat bread, substitute 4 cups of whole wheat flour mixed with 6 to 8 cups of white flour.
• I cool slice and freeze the extra laoves for later.

KARTOFFELBRøD (DANISH POTATO BREAD)

Steps:

• Peel potatoes and boil until tender. Drain and reserve potato water. Mash potatoes.
• Cream butter and sugar until well blended. Beat in the eggs one at a time, beating well after each addition.
• Dissolve yeast in ½ cup of the potato water and add with the mashed potatoes to first mixture. Beat well. Add salt, milk and half of the flour. Beat until smooth. Add enough more flour, a little at a time, to make a stiff dough. Cover and let stand in a warm place until doubled in bulk.
• Place on a floured board and divide dough in half. Knead well. Shape into 2 loaves and put into greased bread pans (9×5×3). Cover with a towel and let rise for about 1 hour in a warm place until the loaves are nicely rounded.
• Bake 50 minutes in a preheated 375º oven. As soon as you take the pans out of the oven, brush the tops of the loaves with melted butter.