Potato Bread Jackie French Recipes

POTATO BREAD

Steps:

• Peel potatoes and cut into 1-inch chunks. Place in a saucepan and add water to cover 1-inch above the potatoes. Bring to a boil, reduce heat to a simmer and cook until potatoes are tender. Reserve 1 cup of the potato water and let cool slightly.
• Drain potatoes well and mash until very smooth, cool slightly. You'll need 1 cup of mashed potatoes.
• Meanwhile, place the milk in a saucepan and heat just until the milk forms bubbles along the side of the pot or until it reaches 181°F on a thermometer. Allow the milk to cool to 105-110°F (it should be warm but not really hot).
• Combine the reserved warm potato water (1 cup) with sugar. Sprinkle yeast over top and let sit for 10 minutes or until foamy.
• In a large bowl or a mixer with a dough hook, combine mashed potatoes, warm milk, melted butter, salt, 4 ½ cups of flour, and the yeast mixture. Mix on medium-low until combined.
• Continue adding flour, a bit at a time until the dough pulls away from the bowl. Allow to knead in the mixer on low until smooth and glossy, about 5-7 minutes.
• Place in a greased bowl and cover with a kitchen towel. Rest in a warm place until doubled in size, about 1 hour.
• Divide dough in half, place each half into a greased (or parchment-lined) 9x5 loaf pan. Allow to rise until doubled, about 45 minutes.
• While the dough is rising, preheat the oven to 350°F.
• Bake the bread until golden on top, about 45-55 minutes.

POTATO BREAD - JACKIE FRENCH

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.

PERFECT POTATO CAKES - JACKIE FRENCH

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.

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.