Potato Bread Abm Recipes

BEST POTATO BREAD

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.

CRUSTY POTATO BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.

POTATO BREAD

Steps:

• Boil potato until soft. Drain and reserve cooking liquid. Press the potato through a food mill.
• Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature.
• Meanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes.
• Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.
• Preheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped.

POTATO BREAD

Steps:

• Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.
• Sprinkle the yeast over the liquids.
• Add the sugar, egg, salt, potatoes, butter and flour.
• Use the paddle attachment to mix the ingredients just until combined.
• Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
• Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.
• Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).
• Divide the dough in two and shape into two loaves.
• Place the dough into two greased 9x5 loaf pans.
• Cover the pans and put them in a warm place, allowing the dough to rise again until almost double (about 25 minutes).
• Preheat the oven to 350 degrees.
• Bake the bread (uncovered) for 30-35 minutes or until the tops are dry and firm, with a golden brown color.
• Remove the bread from the pans and allow them to cool on a wire rack.
• Store in an airtight container.
• *Calories are based on two loaves, each being cut into 10 slices. 1 slice per serving.

PORTUGUESE POTATO BREAD (ABM)

Steps:

• In a small saucepan or in the microwave, cook the diced potatoes until tender.
• Drain but reserve the potato water.
• Mash potato with a fork.
• Add enough water to the potato water to make 3/4 cup.
• Place potato, potato water, eggs, butter lemon peel, sugar, salt, bread flour in the breadpan of your bread machine.
• Add yeast last.
• Select dough cycle and press start.
• Check every now and again to make sure it's not too sticky, or too dry. If it is tacky, add a bit of flour 1 tbs at a time. If it's too dry add water a tbs at a time.
• When the bread machine beeps to add stuff, toss in your raisins and let finish.
• When the dough cycle is over, prepare two bread pans. Grease the pans and shake some course cornmeal across the bottom so it doesn't stick.
• Split dough between the pans and allow to rise for 15-20 minutes.
• After the last rise, cut three slits into the top of the bread, and brush with one beaten egg (you won't use all of it) to give the crust a nice sheen.
• Preheat oven to 350.
• Bake for 30-35 minutes, covering the bread with foil after about 15 minutes so the top does not burn (and it will, so watch it).
• If you have a cooking thermometer, you will know the bread is done with the internal temp comes to 200-210. It is not necessary, but since this bread.

POTATO BREAD ABM

Steps:

• Follow direction given with your bread machine.