LEFTOVER MASHED POTATO BREAD
Time 3h20m
Number Of Ingredients 9
Steps:
- In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Prepare two bread pans with cooking spray or a liner and set aside. Cut dough in half and work half the dough to shape into a loaf of bread, tucking sides under as needed. Place dough in bread pan. Repeat for second half of dough. Cover with towel and allow to rise for 1 hour. Preheat oven to 350*F Place both bread pans in oven and bake for 45 minutes. After 45 minutes, cover with foil and bake for additional 15 - 20 minutes or until dough sounds hollow when you thump on the top. Remove from oven and allow to rest for 5 minutes before turning out of pan and allowing to cool to room temperature on a cooling rack.
POTATO BREAD FROM IDAHOAN®
If you've ever tried potato bread, you know that the addition of mashed potatoes makes for some nice, soft bread and, unlike a lot of homemade breads, these loaves stay soft for a surprising number of days.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 3h
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine warm water and yeast; let stand for several minutes.
- Stir in mashed potatoes, sugar, butter, and salt; mix well.
- Stir in enough flour to make a soft dough.
- Turn dough out onto a floured surface and knead 5-8 minutes, or until dough is smooth and elastic, adding flour as needed.
- Place dough in bowl, cover, and let rise 1 hour. Punch dough down, divide in half, and shape each half into a loaf.
- Place in 4 x 8 loaf pans, cover, and let rise 30-45 minutes, or until doubled.
- Bake 30-35 minutes, or until lightly browned. Cool on wire rack.
Nutrition Facts : Calories 84.9 calories, Carbohydrate 16.4 g, Cholesterol 2 mg, Fat 1 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 239.6 mg, Sugar 0.9 g
AMISH POTATO BREAD
Sue Violette, of Neillsville, Wisconsin says, "A tasty mix of whole wheat and all-purpose flour, plus a small amount of mashed potatoes, give this golden bread its wonderful texture. The loaf is very moist and stays that way even days after making it." -Sue Violette, Neillsville, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 193 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 276mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
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