Potato Bread Pennsylvania Dutch Style Recipes

Steps:

• Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two.
• Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
• Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices.
• After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
• Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
• Bake in the preheated oven until the dressing is browned, about 1 hour.

Steps:

• 1. Cook potatoes in 1/2 cup water until soft. Strain cooking liquid into bowl and save. Mash potatoes and set aside.
• 2. In a small bowl, combine the 3/4 cup warm water, sugar and yeast. Gently stir to combine and set aside for 5-6 minutes to "bloom".
• 3. Meanwhile, in a very large bowl, combine the flour, sugar and salt. Add the water, potatoes, butter and yeast mixture. Mix well with a wooden spoon. (At this point, if the mixture seems dry add a little more water. If the mixture is too wet, add a little more flour.)
• 4. Mix with hands and knead for about 2-3 minutes to incorporate all of the ingredients. Mixture will be slightly sticky but should not stick too much to side of bowl.
• 5. Cover and let rise in a warm draft-free place for 1 hour or until doubled in size.
• 6. Punch down dough and knead for 2-3 minutes using additional flour as needed to prevent sticking. Dough should feel smooth and elastic. Place in a greased bowl and turn dough to coat. Cover and let rise for 1 hour or until doubled in size.
• 7. Punch down dough and knead for 2-3 minutes using additional flour as needed to prevent sticking.
• 8. Divide dough in half and form each half into a round loaf. Place each loaf on a parchment-lined baking sheet that has been sprinkled with cornmeal.
• 9. Cover and let rise 1 hour. Heat oven to 350 degrees F.
• 10. When ready to bake, cut an "X" on top of each loaf. Bake for 35-45 minutes or until golden brown and sounds hollow when tapped with fingertip.
• 11. Brush each loaf with melted butter and cool on wire rack.
• 12. To store, wrap in waxed paper and then place in a plastic bag.
• 13. ****Note**** 1 2-ounce cake of yeast is equivalent to 1 strip (3 1/4-ounce packets) of active dry yeast.

Steps:

• Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
• While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
• Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
• Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
• Serve.

Steps:

• Preheat oven to 350 degrees.
• Finely chop the onion and celery.
• Saute onion and celery in butter.
• Add bread cubes, beaten eggs, chicken broth, salt and pepper.
• Add mashed potatoes.
• Bake in a casserole dish for 30 minutes, until golden brown on top.

Steps:

• 1. Peel and cut the potatoes into quarter pieces and place in a medium size kettle. Cover the potatoes with water and bring to a boil. Boil for 15 minutes or until soft.
• 2. In a separate pan place the chopped celery and onion with ½ cup butter and saute until the mixture starts to become soft (5 minutes on medium-high heat).
• 3. Chop the bread into small cubes and place into celery and onion mixture with two tablespoons of butter. Saute until the bread gets covered with the butter mixture (about 3 minutes).
• 4. Drain the water out of the potatoes. Mash the potatoes and add 4 tablespoons of butter. Mix milk and egg together and add to the potato mixture. Add celery mixture, parsley and flour. Add pepper and salt to taste, and mix well.
• 5. Put the potatoes into a well-greased casserole dish. Place the remaining butter on top of the potatoes. Bake at 350 for 40 minutes, or until the top of the casserole is brown.
• 6. At times gram would put crumbled smoked bacon in to change it up a bit.

Steps:

• In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour., Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.