Super Soft Herbed Potato Bread Food

THE BEST EVER SOFT POTATO BREAD RECIPE

Steps:

• In the bowl of your stand mixer combine the warm water, milk, and yeast;
• Add in the sugar, egg, salt, potatoes, butter, and flour then using the paddle attachment mix until just combined;
• Change out the paddle for the dough hook, and let the mixer knead the dough for 6-7 minutes;
• Spray a large bowl with non-stick cooking spray and place the dough into the bowl then cover;
• Let the dough rise in a warm place for 30 minutes or until double in size;
• Divide the dough into two loaves and place into greased loaf pans;
• Cover the pans lightly and let rise again for 30 minutes or until double in size;
• Preheat the oven to 350ºF;
• Bake the loaves, uncovered, for 25-30 minutes until golden brown on top;
• Cool on a wire rack;
• Slice and serve with fresh butter and jam.

POTATO BREAD (BREAD MACHINE)

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.

SPIRAL HERB POTATO BREAD (BREAD MACHINE)

Steps:

• Cool potato water to 80°F, if using water then heat in the microwave for 30 seconds.
• Add bread ingredients to the bread machine in the order recommended by the manufacturer.
• Set Cycle: Dough, Size: 2 lb.
• After about 5 minutes, check the consistency of the dough; if the dough is too dry add a tablespoon of water at a time, if too wet add a tablespoon of flour at a time, until the dough is smooth and slightly sticky when you press it.
• Prepare the herb mixture: melt the butter in a saucepan, add the garlic, green onions and parsley, and cook for 2 or 3 minutes; cool completely.
• Spray two 9x5 inch pans with cooking spray, preheat oven to 350°F.
• When the cycle is finished, take the dough out and knead to remove large air pockets.
• On a lightly floured surface, roll dough into an 11x24 inch rectangle, spread with herb mixture, leaving about 2 inches at one of the 11 inch ends.
• Roll bread dough from the other end, pinch closed.
• Cut dough in half, place in prepared pans seam side down; leave to rise in a warm place until doubled, about 45 minutes.
• Bake until browned, about 30 minutes.

POTATO QUICK BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Mix the flour, soda, salt, and herbs together in a bowl.
• Wash and peel the potatoes and puree them in a food processor until there are no remaining chunks.
• Transfer the potatoes to a large bowl and mix in the egg, milk, and oil.
• Add the dry ingredients to the potato mixture and mix well.
• Pour the mixture into a greased 9x5 inch pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.

SUPER SOFT HERBED POTATO BREAD

Steps:

• First off, a note on the mashed potatoes: I use instant potato flakes to just make enough mashed potatoes for the recipe. I strongly suggest using milk in place of the water that the instant potato directions call for, as it comes out much creamier. Also, make sure you cool the potatoes to room temperature - don't want to kill your yeast!
• Place all ingredients (except for cornmeal) in a bread machine according to the recommended order and use the dough cycle (for anyone wanting to do this by hand, my machine kneads for about 20 minutes, then let's it rise for about 1 hr.).
• As the machine is kneading, take a peek at the dough after about 5-10 minutes and make sure it doesn't look too wet or too dry (if it does, add some water/flour accordingly).
• Once the 1 hour rise is done, shape the dough into desired shape. I personally like a swirly bun shape (tucking the end of the dough under so it doesn't come unraveled).
• Sprinkle a bit of cornmeal on a cookie sheet, and place the dough on top of it.
• Now cover the dough with a towel, and mist the towel with some water. Let it rise for 30 minute - 1hr. (however long it takes to double in size) in a nice warm place (I like to briefly turn the oven on so it's warm, then turn it off and place the dough inside to rise).
• Preheat the oven to 400 degrees F. (remove your dough first if you let it rise in there!). Place a pan with 2 inches of water on the bottom rack of the oven while it's preheating.
• Brush your loaf with olive oil, then bake it for 30 minutes. The oven should be nice and steamy.
• As soon as the bread is done, brush it again with olive oil, and then grate some peppercorns over it, then sprinkle with some salt and Italian seasoning.
• If you like a crispy hard crust, then you can just leave the bread out in the open to cool for 20 minutes. If you want it soft and nice (like I do) then cover the bread pan with tin foil (make sure the edges are sealed) and let it sit for 20 minutes before cutting it.