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.
GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE
Steps:
- Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
- In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
- Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
POTATO BREAD FROM IDAHOAN®
If you've ever tried potato bread, you know that the addition of mashed potatoes makes for some nice, soft bread and, unlike a lot of homemade breads, these loaves stay soft for a surprising number of days.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 3h
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine warm water and yeast; let stand for several minutes.
- Stir in mashed potatoes, sugar, butter, and salt; mix well.
- Stir in enough flour to make a soft dough.
- Turn dough out onto a floured surface and knead 5-8 minutes, or until dough is smooth and elastic, adding flour as needed.
- Place dough in bowl, cover, and let rise 1 hour. Punch dough down, divide in half, and shape each half into a loaf.
- Place in 4 x 8 loaf pans, cover, and let rise 30-45 minutes, or until doubled.
- Bake 30-35 minutes, or until lightly browned. Cool on wire rack.
Nutrition Facts : Calories 84.9 calories, Carbohydrate 16.4 g, Cholesterol 2 mg, Fat 1 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 239.6 mg, Sugar 0.9 g
POTATO BREAD
Steps:
- Boil potato until soft. Drain and reserve cooking liquid. Rice the potato through a food mill.
- Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in a large bowl. Set aside to cool to room temperature.
- Meanwhile combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, or an electric mixer, until smooth and glossy, about 7 minutes.
- Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 x 5 x 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.
- Preheat oven to 350 degrees. Bake 30 minutes, until bread sounds hollow when tapped.
OLD FASHIONED MASHED POTATO ROLLS
These rolls are perfection! They are light and fluffy and has that wonderful yeasty aroma of bread baking. There are instructions for both the traditional kneading and using the bread machine technique. The cloverleaf pattern looks so elegant and yet is so easy to shape that even your small kids could help. To get a tender soft top, brush tops of bread with butter as soon as it comes out of the oven. Note that bread coming out of the oven has a harder crust that when it cools. To soften the crust even more, cover bread lightly with a clean tea towel as it cools.
Provided by Abby Girl
Categories Breads
Time 3h10m
Yield 18 rolls
Number Of Ingredients 9
Steps:
- In a small saucepan, heat together milk, potato and shortening until the ingredients have melted. In a large bowl, stir together 3-1/2 cups of the flour, sugar, yeast and salt; stir in the milk mixture and egg. With a wooden spoon, gradually stir in enough of the remaining flour to make soft dough, mixing with hands if necessary.
- Turn out dough onto lightly floured surface; knead for 8 - 10 minutes or until smooth and elastic. Cover with a tea towel; let rest for 10 minutes.
- To make cloverleaf buns, pinch enough dough and shape into a small ball. Arrange 3 balls in one muffin cups that have been sprayed with Pam. Continue until you have shaped 18 muffin cups. Cover and let rise in warm place until doubled in bulk, 30 - 60 minutes. (Note: I sometimes cut the dough in half and will do half in muffin cups and half in a 8" x 8" square pan).
- Brush with butter. Bake in centre of 400 oven for 10 - 12 minutes or until golden brown.
- Bread Machine Method: Use 4-1/2 cups flour. Into pan of machine, add in order potatoes, milk, egg, shortening, sugar, salt, flour and yeast. Choose dough setting. Remove from machine; shape and bake as directed.
- Butter Mashed Potato Rolls: To get that rich buttery taste, drizzle each bun with melted butter then cover with clean tea towel. These buns come out rich and decadent.
OLD-FASHIONED SCALLOPED POTATOES
This recipe makes a small quantity but still has old-fashioned goodness. These tender potatoes taste great with any main dish, but I especially like them with meat loaf.-Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.
Nutrition Facts :
GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE
My family likes casseroles because they get the whole meal in one pan, and this is a favorite. It was probably born as a result of my mom's trying to put food on the table on a budget, and while a lot of people cook with ground beef because it is relatively inexpensive, I would pay big bucks to get to eat this every now and then! This is similar to a shepherd's pie, but a bit heartier, I think.
Yield serves 6
Number Of Ingredients 10
Steps:
- Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6 × 9 × 2-inch casserole dish.
- In a large skillet, combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, 12 to 15 minutes. Pour off the excess fat.
- Preheat the oven to 350°F.
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, whisk in the salt and pepper, then stir in the cheese and browned beef.
- Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes until heated through and bubbling. Sprinkle the bread crumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
- Potatoes cook quickly. Test often for tenderness and don't overcook them.
- Because all the ingredients are fully cooked, if they are still hot when you assemble the casserole, the baking time can be greatly reduced or even eliminated; simply brown the crumb topping under the broiler for a couple of minutes.
OLD-FASHIONED POTATO-BEEF CASSEROLE
Make and share this Old-Fashioned Potato-Beef Casserole recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the potatoes in a large saucepan with water to cover by 1 inch.
- Add a generous pinch of salt and cook for 15 minutes, or until tender; do not overcook.
- Drain the potatoes and arrange them in a 9 x 9 inch casserole dish.
- While potatoes are cooking, in large skillet, combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, 12-15 minutes.
- Pour off excess fat.
- Preheat oven to 350 degrees.
- Melt the butter in a medium saucepan and whisk in flour to make a roux.
- Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color.
- Gradually whisk in the milk and continue to stir while cooking over medium heat.
- When the mixture thickens, whisk in the salt and pepper, then stir in the cheese and browned beef.
- Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes until heated through and bubbling.
- Stir the casserole gently.
- Sprinkle a little more cheddar cheese on top, if desired, and the bread crumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
Nutrition Facts : Calories 942.8, Fat 47.3, SaturatedFat 26.9, Cholesterol 180.7, Sodium 1268.7, Carbohydrate 78.3, Fiber 6.9, Sugar 5.4, Protein 50.1
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