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.
POTATO BREAD III
A moist, heavy loaf. Perfect accompaniment to a rich, thick stew.
Provided by Judy Taubert
Categories Potato Bread
Time 2h50m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.
- In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.
- Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.
- Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 29.7 g, Fat 1.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 292.1 mg, Sugar 1.7 g
POTATO BREAD III
A moist, heavy loaf. Perfect accompaniment to a rich, thick stew.
Provided by Judy Taubert
Categories Potato Bread
Time 2h50m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.
- In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.
- Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.
- Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 29.7 g, Fat 1.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 292.1 mg, Sugar 1.7 g
POTATO BREAD
Make and share this Potato Bread recipe from Food.com.
Provided by Aroostook
Categories Yeast Breads
Time 1h35m
Yield 2 loaves
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1473.9, Fat 22.6, SaturatedFat 5.3, Sodium 3511.7, Carbohydrate 277.4, Fiber 11.7, Sugar 20.5, Protein 35.9
POTATO BREAD I
Bread machine recipe. White bread with some wholesome ingredients.
Provided by Diane Johnson
Categories Bread Yeast Bread Recipes Potato Bread
Yield 12
Number Of Ingredients 9
Steps:
- Add ingredients to bread machine in order suggested by the manufacturer. Add enough water to make a firm dough; use less if leftover potatoes are used.
- Bake at regular bread cycle.
Nutrition Facts : Calories 173 calories, Carbohydrate 30.5 g, Cholesterol 16 mg, Fat 2.8 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 237.1 mg, Sugar 3.6 g
POTATO BREAD III
A moist, heavy loaf. Perfect accompaniment to a rich, thick stew.
Provided by Judy Taubert
Categories Potato Bread
Time 2h50m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.
- In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.
- Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.
- Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 29.7 g, Fat 1.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 292.1 mg, Sugar 1.7 g
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