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.
PERFECT POTATO CAKES - JACKIE FRENCH
Make and share this Perfect Potato Cakes - Jackie French recipe from Food.com.
Provided by Mandy
Categories Healthy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except oil.
- fry small spoonfuls in olive oil till brown on both sides.
- Serve hot.
- NB/ Each potato cake should be small & thin so the potato & onion cook properly.
Nutrition Facts : Calories 152.1, Fat 2.6, SaturatedFat 0.8, Cholesterol 93, Sodium 42.7, Carbohydrate 26.1, Fiber 2.8, Sugar 1.7, Protein 6.3
POTATO BREAD - JACKIE FRENCH
Make and share this Potato Bread - Jackie French recipe from Food.com.
Provided by Mandy
Categories Breads
Time 6h45m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mash potatoes with hot milk.
- Dissolve yeast in hot water and leave until frothy.
- Mix all ingredients to a smooth batter, knead well and leave to rise in greased & floured tins for 6 hours.
- Cook in a preheated oven at 205 degrees celcius for 45 mins or till browned on top and sounding hollow when tapped or when a skewer comes out clean.
Nutrition Facts : Calories 630.8, Fat 2, SaturatedFat 0.5, Cholesterol 1.7, Sodium 247.8, Carbohydrate 132.5, Fiber 6.2, Sugar 1.2, Protein 17.9
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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.
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