Potato Yeast Bread Food

POTATO BREAD

Steps:

• Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.
• Sprinkle the yeast over the liquids.
• Add the sugar, egg, salt, potatoes, butter and flour.
• Use the paddle attachment to mix the ingredients just until combined.
• Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
• Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.
• Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).
• Divide the dough in two and shape into two loaves.
• Place the dough into two greased 9x5 loaf pans.
• Cover the pans and put them in a warm place, allowing the dough to rise again until almost double (about 25 minutes).
• Preheat the oven to 350 degrees.
• Bake the bread (uncovered) for 30-35 minutes or until the tops are dry and firm, with a golden brown color.
• Remove the bread from the pans and allow them to cool on a wire rack.
• Store in an airtight container.
• *Calories are based on two loaves, each being cut into 10 slices. 1 slice per serving.

POTATO YEAST BREAD

Steps:

• In a saucepan, cook potato in water until tender. Drain, reserving 3/4 cup water; cool to 120°-130°. Mash potato; measure 1/2 cup (discard any remaining potato). Add milk and 1 tablespoon butter to mashed potato (mixture will be soft)., In a bowl, combine 3 cups flour, sugar, yeast, salt, lemon zest and nutmeg. Melt remaining butter; cool to 120°-130°. Add the cooled potato water and melted butter to flour mixture; beat until moistened. Add eggs and mashed potato mixture; beat until smooth. Stir in enough remaining flour to form a firm 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. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 325° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.

SWEET POTATO YEAST BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sweet potatoes, 1/2 cup butter, honey, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft 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 25 minutes. , Bake at 375° for 40-45 minutes or until golden brown (cover loosely with foil if top browns too quickly). Remove from pans to wire racks. Melt remaining butter; brush over warm bread. Cool., In a small bowl, beat butter and cream cheese until fluffy. Stir in walnuts. Serve with bread.

AMISH POTATO BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to wire rack to cool.

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.