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.
CRISPY POTATO CRUST
Provided by Food Network Kitchen
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
- In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
- Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
- Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.
SIMPLE CRUSTY BREAD
We thought we'd landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world's easiest yeast bread.
Provided by Nick Fox
Categories breads, side dish
Time 3h45m
Yield 4 loaves
Number Of Ingredients 4
Steps:
- In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
- Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
- Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
MOM'S CRUSTY WHITE POTATO BREAD
This is a bread that bakes with a hard crust on the outside and soft flavorful bread inside. For me, the crust comes out a bit dark but it might just be my oven. The flavor is superb though! To decrease rising time, I set up a space heater on my granite counters to warm the counters and increase the air temperature near the dough.I have taken 1/4 of the ingredients and made it successfully in the bread machine, too!
Provided by RussianMama
Categories Yeast Breads
Time 3h
Yield 4 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix warm water, yeast, sugar, potato flakes and gluten in a small bowl. Let sit till foamy.
- Transfer yeast mixture to a mixing bowl (Bosch, Kitchen aid or by hand).
- Add salt, 1 cup of oil, eggs and 4 cups of the flour to the yeast mixture and mix with a wire wisk till all is throroughly combined and smooth.
- Change to your kneading attachment and slowly add the remaining 8 cups of flour. Mix on low for 15 minutes or knead by hand until smooth.
- Put the remaining 2 T oil into a large bowl, greasing the sides where the dough will touch.
- Place dough in greased bowl and let rise till double. About one hour.
- Heat oven to 400 degrees.
- Punch down and divide into 4 loaf pans, let rise till double. About 30 minutes.
- Brush risen loaves with egg yolk and sprinkle with the sesame seeds.
- Place in oven for 15 minutes.
- Reduce temperature to 350 degrees, keeping the loaves in the oven, set the timer for 45 minutes.
- Remove from oven and let cool 5 minutes. Remove loaves from pan and place on a wire rack to cool.
- Slice and spread with butter. Yummy!
Nutrition Facts : Calories 356.5, Fat 11.8, SaturatedFat 1.7, Cholesterol 35.2, Sodium 451.7, Carbohydrate 53.4, Fiber 2.4, Sugar 4.4, Protein 8.7
CHEESY POTATO BREAD
Two crusty golden-brown loaves with terrific flavor and texture are what you'll get when you try this recipe. Potatoes and cheese make an unusual but delicious combination for a yeast bread. My family loves it served with soup or stew on cold days. -Deb Amrine, Grand Haven, Michigan
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve the yeast and sugar in warm water; let stand until foamy, about 5 minutes. Add cream, 3 tablespoons butter, salt, cayenne pepper and 2-1/2 cups flour; beat on medium for 2 minutes. Stir in potatoes and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. (Dough will feel slightly sticky.) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until almost doubled, about 1 hour. , Punch the dough down. Pat into a 1/2-in.-thick rectangle. Sprinkle cheese evenly over dough. Fold dough over the cheese and knead into dough. Shape into two round loaves; place in greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes. , Cut an X on top of each loaf; brush with remaining butter. Bake at 400° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 128 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 265mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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POTATO BREAD - JO COOKS
From jocooks.com
4.4/5 (24)Total Time 3 hrs 5 minsCategory BreadCalories 155 per serving
- Cook potatoes: Fill a medium size saucepan with 2 to 3 cups of water and add the potato cubes. Bring to a boil over medium-high heat and cook for 10 to 15 minutes or until fork tender. Drain and mash it with a fork.
- Heat the milk and add the potato: Add the milk into a medium size saucepan and add the butter and salt to it. Heat on medium heat just until the milk start to bubble around the edges a bit. Stir it then add the mashed potatoes. Pour this mixture into the bowl of your stand mixer and let it cool until still warm but not hot to touch.
- Make the dough: Add the yeast to the mixer bowl and 2 cups of flour. Using the paddle attachment mix until the flour is fully incorporated into the milk mixture. Switch to the dough hook and add another 2 cups of flour. Mix on low speed for 5 to 7 minutes. Add remaining flour as needed, it should mostly come clean from the sides of the bowl but should still be loose and a little gluey.
- First rise: Grease a large bowl with cooking spray then place the dough in the bowl. Cover with plastic wrap or a damp clean towel and let it rise in a warm draft-free spot until doubled in size. You can also refrigerate the dough overnight, it should slowly rise in the fridge.
POTATO BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (126)Calories 150 per servingTotal Time 10 hrs 50 mins
- Beat together all of the dough ingredients, using the flat beater paddle of your stand mixer, or your bread machine set on the dough cycle.
- If you're using a stand mixer, beat the mixture for 4 to 5 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl twice.
- The mixture should start to become smooth and a bit shiny., Switch to the dough hook, and knead the dough at medium speed for 7 minute, stopping to scrape the dough into a ball twice; it may or may not start to clear the sides of the bowl on its own.
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