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.
DANISH POTATO SALAD
This recipe for Danish Cold Potato Salad, or Kold Kartoffelsalat as we called it in Denmark, is a great summer side dish and is a most-have for a traditional Nordic barbecue party. Cold Potato Salad is a fantastic side dish for most types of meat especially sausages and pork made on a grill. It is very easy to prepare and it has a great and fresh taste which is perfect for a hot summer day. For me, this dish has some great memories attached to it. I always remember it from my childhood and that we almost always had it as a side dish in the summer time. I did grow up in a family where almost all dinners, during the summer period, were prepared on a grill in the garden - so of course we did eat a lot of Danish Cold Potato Salad.
Categories side dish
Time 35m
Yield 3-4 people
Number Of Ingredients 6
Steps:
- 1. In a large pot add some water and bring it to boil; cook the potatoes with the peel for about 10-15 minutes depending on the size of them. They should be nice and tender when done. The potatoes should be covered in water during this cooking process. 2. Use a knife; gently peel of the peel of the potatoes while they are still a little hot. 3. Dice the potatoes in smaller bite-size pieces. 4. In a bowl; add the cream fraiche/sour cream, Greek yogurt, finely chopped chives, finely chopped onions and salt. Mix all the ingredients into a nice dressing. 5. Add the prepared potatoes and gently mix them with the dressing. 6. Decorate the top of the bowl with chopped chives and tomatoes.
EASY POTATO BREAD
This basic potato bread has a great flavor and a moist crumb. The recipe calls for fresh or instant mashed potatoes and yields two loaves.
Provided by Elizabeth Yetter
Categories Bread
Time 3h45m
Yield 24
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- In a large bowl, mix together the mashed potatoes, beaten eggs, and softened butter.
- Stir in the sugar, salt, yeast, and warm filtered or bottled water.
- Mix in the flour 1 cup at a time, sifting before each addition, until the dough can be easily kneaded by hand.
- Turn the dough out onto a floured board or surface and knead it until it is smooth and elastic. ( Kneading helps develop the gluten and create long strands, which make the end product more springy.)
- Grease a bowl with olive oil. Add the dough and flip it over inside the bowl so all sides are lightly greased. Cover the bowl and let the dough rise for 1 to 2 hours, until doubled in bulk. (Putting it in the warmest place in your kitchen helps it to rise.)
- Punch down the dough by making a fist and pressing firmly in the center of the dough.
- Fold the edges of the dough into the center of the bowl to form a ball. Turn it out onto a lightly floured board and briefly knead out the bubbles.
- Divide the dough in half and make 2 loaves.
- Place each loaf in a greased 8 x 4 x 2-inch bread pan. Cover and let the dough rise a second time for 40 minutes or until doubled.
- Bake at 375 F for 40 minutes or until the bread sounds hollow when the top is tapped.
- Remove the loaves from the pans and let them cool on a rack. Enjoy toasted, as a sandwich, alongside a meal, or simply as is.
Nutrition Facts : Calories 175 kcal, Carbohydrate 27 g, Cholesterol 26 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 125 mg, Sugar 4 g, Fat 6 g, ServingSize 2 loaves (24 servings), UnsaturatedFat 0 g
KARTOFFELBRøD (DANISH POTATO BREAD)
Make and share this Kartoffelbrød (Danish Potato Bread) recipe from Food.com.
Provided by Elaniemay
Categories Yeast Breads
Time 1h50m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes and boil until tender. Drain and reserve potato water. Mash potatoes.
- Cream butter and sugar until well blended. Beat in the eggs one at a time, beating well after each addition.
- Dissolve yeast in ½ cup of the potato water and add with the mashed potatoes to first mixture. Beat well. Add salt, milk and half of the flour. Beat until smooth. Add enough more flour, a little at a time, to make a stiff dough. Cover and let stand in a warm place until doubled in bulk.
- Place on a floured board and divide dough in half. Knead well. Shape into 2 loaves and put into greased bread pans (9×5×3). Cover with a towel and let rise for about 1 hour in a warm place until the loaves are nicely rounded.
- Bake 50 minutes in a preheated 375º oven. As soon as you take the pans out of the oven, brush the tops of the loaves with melted butter.
KARTOFLER (DANISH-STYLE POTATOES)
Different from the other version of this recipe posted for the Zaar World Tour, this one has onions and some other ingredients. Can easily be scaled down. From the net.
Provided by currybunny
Categories Potato
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes. Cool, peel and slice 1/4-inch thick. Set aside.
- Melt butter in frying pan. Add onions and sauté for 5 minutes, stirring occasionally. Add potatoes. Sauté for 5 minutes or as long as needed, turning potatoes to brown both sides.
- Add remaining ingredients. Cook for 5 minutes longer.
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