RUSTIC POTATO BREAD RECIPE
This dough is best made the day before baking and can keep in the refrigerator for up to 5 days, so you can make a fresh loaf any night of the week.
Provided by Katie Berry
Categories Bread
Time 7h50m
Number Of Ingredients 8
Steps:
- Grease the inside of a very large bowl and set it aside.
- Set aside 1 cup of flour. To the bowl of a stand mixer, add all of the remaining ingredients in the order written. Using the flat mixing paddle, beat the ingredients together for 5 minutes, stopping to scrape the sides as needed. Add the remaining flour as needed until the dough is firm, not runny.
- Switch to the dough hook and knead at medium speed for 5 minutes. Transfer the dough to the greased bowl and cover it tightly with greased cling wrap or a clean tea towel. Refrigerate the dough for at least 2 hours and up to 5 days before baking.
- For one loaf, remove half the dough from the bowl. Shape it into a log and place it in a greased loaf pan. For 8 rolls, grease a pie pan and shape the dough into eight 1-inch balls. Arrange these around the edges of the pan, one inch apart, with one in the very center.
- Lightly cover the pan with greased cling wrap and let the dough rise until almost doubled. At room temperature, this can take 4 hours. Placing it in a warm spot reduces the rising time to 2 hours.
- When the rising time is almost over, preheat the oven to 350°F / 177°C. Bake the loaf for 40 minutes (30 minutes for rolls) then check for doneness. It is ready when the crust is golden brown and a thermometer inserted into the center reads 190°F / 88°C.
- Remove from oven and place the pan on a rack. For loaves, wait 5 minutes then gently turn the loaf onto the rack to finish cooling. Allow rolls to cool in pan.
- Use the remaining dough within 5 days, following the same directions for rising and baking.
Nutrition Facts : Calories 195 kcal, Carbohydrate 30 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 302 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 slice
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
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
THE BEST MAKE-AHEAD POTATO BREAD
This recipe for the BEST Make-Ahead Potato Bread is your new best friend. They make the perfect crescent rolls, dinner rolls, and cinnamon rolls--not to mention great bread loaves. And did I mention that this is a make-ahead bread dough that you can keep in the fridge for DAYS?!?!
Provided by myhomeyourhomeourhome
Number Of Ingredients 8
Steps:
- Dissolve the yeast in the warm water.
- Stir in the sugar (or honey), salt, butter, eggs, potatoes, and 4 cups of the flour. Beat until smooth.
- Mix in enough remaining flour to make the dough easy to handle, but do not add too much flour or the bread will be dry.
- Knead the dough for about 5 minutes (until smooth and elastic) on a floured surface.
- Place a greased bowl; turn greased side up. Cover the bowl tightly; refrigerate at least 8 hours or until ready to use. Or do not refrigerate; let rise until doubled and proceed with the recipe.
- Punch down the dough.
MAKE-AHEAD BAKED POTATOES
Try our delicious Make-Ahead Baked Potatoes. Our Make-Ahead Baked Potatoes are all dressed up and looking spudly with their bacon-studded cheese filling.
Provided by My Food and Family
Categories Home
Time P1DT35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prick potatoes in several places. Microwave on HIGH 6 to 8 min. or until tender, turning over and rearranging after 3 min. Cool 5 min.
- Cut thin slice off top of each potato. Discard tops; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Mash potato flesh. Add cream cheese spread, milk, cheese and bacon; mix well. Spoon into potato shells; wrap individually in foil. Refrigerate up to 24 hours.
- Heat grill to medium heat. Unwrap potatoes; place on grill grate. Grill 15 min. or until heated through.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 2 g, Protein 8 g
BEST EVER - MAKE AHEAD POTATOES
If you have looked at any of my other recipes, you will see I am a lover of creating copycat recipes!!! This one is a tribute to Moxie's Stuffed Baked Potato. It is one of the many most requested by dinner guests in our home!!!
Provided by ChickNpie
Categories < 4 Hours
Time 1h45m
Yield 8 Half- Potatos (some male guests have been known to, 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice 4 Potatos in half length ways and wrap in foil (2 together making a whole potato) Bake for 1 hour at 400-425 Or until baked through.
- Boil the remaining potatos, or prepare a box of instant mashed potatos set aside.
- Remove the baked Potatos from the oven, and scoop out middle leaving enough potato that the skin wont collapse.
- Place the scooped out portion and the prepared mashed potatos in a bowl, with the butter, garlic, milk and cheese mix well then add bacon bits and continue mixing.
- At this point you may spoon them into the potato shell, or fill a large piping bag wiht large star tip and pipe it in as I do.
- Once you have filled them, pop them in the oven at 200 or so to keep warm, or make earlier in the day and bake at about 350 for about half an hour.
- Garnish with green onion (I peel mine with a veggie peeler to make curly strips) or Chives.
Nutrition Facts : Calories 224.3, Fat 9.4, SaturatedFat 5.9, Cholesterol 24.6, Sodium 188.1, Carbohydrate 29.6, Fiber 3.6, Sugar 1.3, Protein 6.3
MAKE-AHEAD MASHED POTATOES
You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.
Provided by Carol Evans
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
- In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
- Cover, and bake for 50 minutes in the preheated oven.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 35.8 g, Cholesterol 24.7 mg, Fat 9.3 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 369.6 mg, Sugar 0.5 g
MAKE-AHEAD TWICE-BAKED POTATOES
These twice baked potatoes are great to keep in the freezer for busy days or unexpected company! When baking potatoes are on special, I buy a 10-15 pound bag and make about 30-35 of these creamy, delicious potatoes for the freezer. A wonderful side dish with steaks, roasts, seafood, pork and meatloaf. For variety, sprinkle top of potatoes with real bacon pieces just before serving. To have a meatless lunch, I often heat one of these potatoes in the microwave or toaster oven.
Provided by BeachGirl
Categories Potato
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Wash potatoes and pat dry.
- Place potatoes, not touching, on a large baking sheet.
- You may need two baking sheets.
- Spray potatoes generously with non-stick cooking spray.
- Sprinkle outside of potatoes with a little salt.
- Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.
- In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
- With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
- With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
- Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
- Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.
- You may need a little more or less milk to get the final desired consistency.
- Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
- Return filled shell to baking sheet.
- Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
- TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
- TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
- Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
- Place wrapped potatoes into one or more gallon resealable freezer bags.
- Store in freezer for up to 3 months.
- TO COOK FROZEN POTATOES: Preheat oven to 350°F.
- Place potatoes on baking sheet and loosely cover with aluminum foil.
- Bake about 45 minutes.
- Uncover and bake an additional 15 minutes or more until potatoes are hot.
- Do not over bake.
- This method keeps the potato skins firm and crisp.
- If time is short, place potatoes in microwave and cook on high about 10 minutes.
- Remove and then place in 350°F oven to finish cooking.
- IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.
- Potato skins will be softer than if cooked in the oven.
- OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.
MAKE-AHEAD CREAMY POTATOES
For the holidays, I usually serve the traditional foods with a new spin or two on family favorites. I put together these creamy potatoes the night before and simply bake the day of to save precious holiday time. -Wendy Ball, Battle Creek, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- Place whole potatoes in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 20-25 minutes. Drain., Meanwhile, in a large saucepan, heat 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 2-4 minutes or until tender. Stir in flour until blended; gradually whisk in milk, salt, pepper and thyme. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Peel and cube potatoes when cool enough to handle. Press through a potato ricer or strainer into a large bowl; stir in cheddar cheese, sour cream, mushroom mixture, onion and remaining butter. Transfer potato mixture to a greased 13x9-in. baking dish. Refrigerate, covered, overnight., Preheat oven to 375°. Remove potatoes from refrigerator; uncover and let stand while oven heats. Sprinkle with bread crumbs and Parmesan cheese. Bake, uncovered, until heated through, 55-65 minutes.
Nutrition Facts : Calories 283 calories, Fat 16g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 345mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
MAKE-AHEAD POTATOES
There's no need to slave away making mashed potatoes at the last minute, not when this creamy, comforting potato side dish is so handy to prepare well in advance. Plus, it's an easy dish for people to serve themselves and it looks so appealing on a buffet. -Margaret Twitched, Danbury, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. , Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9-in. baking dish. , Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
Nutrition Facts : Calories 262 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 226mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
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