POTATO BREAD (BREAD MACHINE)
This is a light and delicious loaf of bread made with instant mashed potato flakes. It was my first truly successful attempt at using my new bread machine, and I plan on making it again and again! If I didn't screw it up it must be foolproof! I found this online somewhere, but I'm ashamed to say I forgot where. This makes one 1 1/2 pound loaf.
Provided by Kree6528
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Add all ingredients to bread machine in order listed, or as recommended by your bread machine.
- Select desired setting and press start.
- I make this using the basic cycle and the lightest crust setting.
POTATO BREAD (USING INSTANT POTATO AND DRY MILK)
This is a measured variation of a Nanny Stackhouse recipe. She made 9-12 loaves of this delicious bread every Saturday to give away to family and friends. The Monticello Grange sure misses her cooking!
Provided by Aroostook
Categories Yeast Breads
Time 3h40m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Mix potato flakes and water to make 2/3 c.
- mashed potato Place in a large bowl.
- Stir in next four ingredients (hot water, shortening, salt and sugar) Set aside to cool.
- Stir yeast into ½ c.lukewarm water.
- When potato mixture is cooled to lukewarm, add yeast mixture.
- Add dry milk/flour mixture to potato mixture and beat well.
- Add 2 cups of flour beat until smooth.
- Add 2 more c. flour.
- Beat until smooth.
- Place about 1 c. of flour on your bread board.
- Turn out dough on floured board and knead for 5 minutes.
- Add more flour as needed.
- Oil a bowl and place kneaded dough in it.
- Brush top of dough with a bit more oil.
- Cover with a towel and let rise until doubled.
- Punch down and halve dough.
- Knead each half on floured board and form into two (three) loaf shapes.
- Grease two 5x9 loaf pans (or 3- 4x9 pans) Place dough in pans.
- Brush tops with oil.
- Let rise until doubled.
- Preheat oven to 400F Bake for 30-40 minutes.
Nutrition Facts : Calories 2652.2, Fat 61.2, SaturatedFat 20.7, Cholesterol 62.1, Sodium 3765.8, Carbohydrate 446.3, Fiber 16.4, Sugar 51.4, Protein 72.7
MAKE-AHEAD POTATO BREAD
Steps:
- In large bowl, dissolve yeast in warm water. (If you've just cooked the potatoes, use 1 1/2 cups of warm potato water.) Stir in potatoes, sugar, butter, salt, eggs and 3 cups of the flour. Beat with electric mixer on low speed until smooth. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours but no longer than 5 days.
- Gently push fist into dough to deflate. Divide dough into 2 equal pieces for loaves or 4 equal pieces for rolls. Shape and bake as directed below.
Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 4 g, TransFat 0 g
CRUSTY POTATO BREAD
This hearty bread has excellent flavor and a wonderful crust...delicious!
Provided by Annette
Categories Bread Yeast Bread Recipes Potato Bread
Time 3h5m
Yield 15
Number Of Ingredients 7
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.
Nutrition Facts : Calories 23.8 calories, Carbohydrate 2.2 g, Cholesterol 4.1 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 245.2 mg, Sugar 0.9 g
BEST POTATO BREAD
This bread's firm crust is reminiscent of the old-fashioned potato bread recipes my grandmother used to make. I let my stand mixer (with a dough hook) do most of the work for me.-Martha Clayton, Utopia, Texas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 111 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
EASY POTATO BREAD
This basic potato bread has a great flavor and a moist crumb. The recipe calls for fresh or instant mashed potatoes and yields two loaves.
Provided by Elizabeth Yetter
Categories Bread
Time 3h45m
Yield 24
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- In a large bowl, mix together the mashed potatoes, beaten eggs, and softened butter.
- Stir in the sugar, salt, yeast, and warm filtered or bottled water.
- Mix in the flour 1 cup at a time, sifting before each addition, until the dough can be easily kneaded by hand.
- Turn the dough out onto a floured board or surface and knead it until it is smooth and elastic. ( Kneading helps develop the gluten and create long strands, which make the end product more springy.)
- Grease a bowl with olive oil. Add the dough and flip it over inside the bowl so all sides are lightly greased. Cover the bowl and let the dough rise for 1 to 2 hours, until doubled in bulk. (Putting it in the warmest place in your kitchen helps it to rise.)
- Punch down the dough by making a fist and pressing firmly in the center of the dough.
- Fold the edges of the dough into the center of the bowl to form a ball. Turn it out onto a lightly floured board and briefly knead out the bubbles.
- Divide the dough in half and make 2 loaves.
- Place each loaf in a greased 8 x 4 x 2-inch bread pan. Cover and let the dough rise a second time for 40 minutes or until doubled.
- Bake at 375 F for 40 minutes or until the bread sounds hollow when the top is tapped.
- Remove the loaves from the pans and let them cool on a rack. Enjoy toasted, as a sandwich, alongside a meal, or simply as is.
Nutrition Facts : Calories 175 kcal, Carbohydrate 27 g, Cholesterol 26 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 125 mg, Sugar 4 g, Fat 6 g, ServingSize 2 loaves (24 servings), UnsaturatedFat 0 g
POTATO BREAD
From Omaha, Nebraska, Jane Hutfles writes, "I use our bread machine at least three times a week. This basic loaf made with easy instant potato flakes is so soft and delicious. I've shared the recipe with many people."
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 108 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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