Djs Potato Onion Bread Recipes

Steps:

• Boil potatoes until very tender.
• Drain and mash, (with skins) until very smooth. Let cool until lukewarm.
• Dissolve yeast in 2 cups warm water. Then add honey, milk powder, salt, oil, potatoes, onions, and Rotel. Stir well to mix. Then add 3 cups flour and stir well. Add remaining flour 1/2 cup at a time until you have a stiff dough.
• On lightly floured surface knead in enough flour so that dough is no longer sticky. Knead well until elastic.
• Place dough in greased bowl and let rise until double in size. Then punch down and form 3 loaves. To make buns, form dough into 3" round buns.
• Place loaves in 3 greased loaf pans and let rise again until double. Then brush on egg wash.
• Bake in a pre-heated oven at 350°F for 50 minutes or until bottom of loaves sound hollow. Remove from pans. Let cool on racks.
• For buns, place on greased baking trays and let rise. Brush with egg wash. Bake buns for 30 minutes. Enjoy!

Steps:

• Ingredient amounts in parentheses are for 2 pound loaf size.
• Place ingredients in bread pan in the order the manufacturer recommends.
• Select Basic/White cycle.
• When bread is done baking, remove from pan and cool on wire rack.

Steps:

• Place flour, spring onions, potatoes, and baking powder in food processor or large bowl.
• Knead for 2 minutes.
• Add a little water if mixture is too dry.
• Wrap dough in cling film and allow to rest for 30 minutes.
• Divide dough into 2 pieces.
• Roll into rounds of 18-20cm diameter.
• Combine the 3 oils and brush tops of dough rounds.
• Spray a non-stick frying pan with oil spray.
• Cook each dough round for 3 minutes each side, brushing with flavoured oil.
• When bread is golden remove from pan, cut into slices.

Steps:

• Dissolve the yeast in the warm water and then add the honey, milk powder, salt, oil, potatoes and onion, stirring well. Gradually stir in 1 1/2 cups of flour.
• Add 2 more cups of the flour, 1/2 cup at a time, until the dough is stiff. Turn onto a lightly floured board and knead in enough flour until the dough is no longer sticky.
• Continue kneading for about 15 minutes and then place the dough in a lightly oiled bowl. Cover the bowl loosely with plastic wrap and set in a warm place to rise until dough is doubled in volume, about 1 1/2 hours. Remove dough from bowl, punch it down and shape into a ball. Return to bowl, cover with plastic wrap and let rise for 40 minutes.
• Preheat the oven to 350 degrees. Punch down the dough again and turn onto a lightly floured board . Divide the dough in half and knead one piece, adding about 1/4 cup or more of flour to make the dough stiff enough to hold a round shape.
• Form a ball and then fold the dough inward while rotating it against the board to form a mushroom cap. Repeat this rotation 10 times. Lay the ball of dough on its side and roll and press the dough against the board about 10 times, continuing to keep the round shape. Repeat with the other ball.
• Place both balls on a buttered baking sheet and let them rise in a warm place, lightly covered with plastic wrap, for about 25 minutes. Brush the loaves with egg wash and make 2 quarter-inch-deep slashes to form a cross in each.
• Bake for 35 to 40 minutes, until the loaves are golden and produce a hollow sound when tapped on the bottom. Cool at least 1 hour before slicing.