MASHED POTATO BREAD
Potato Bread made with mashed potatoes, butter, milk, flour, eggs, and yeast. Potato Bread recipe is a family favorite that's easy to make & has a fantastic homestyle flavor!
Provided by Jessica & Nellie
Categories bread
Number Of Ingredients 8
Steps:
- In a medium sized bowl or a stand mixer, mix the mashed potatoes, eggs, salt and butter.
- In a separate bowl, combine the warm milk and 2 TBSP of the sugar. Stir until the sugar is dissolved. Add in the yeast and let it sit, to proof until the mixture begins to bubble up.
- Using the dough hook on your mixer, add in the remaining sugar, as well as the flour in 1 cup at a time, allowing the flour to be incorporated before adding more. If you live in a relatively humid area, you might need an additional 1/4 cup of flour. Knead for 3 minutes. If the dough is still really sticking to the bottom, then add a tablespoon more flour. If it's sticking a little bit, that's fine, no need to add more flour. (Slightly sticky dough often yields soft & tender bread!)
- Continue to let the machine kneed the dough for about 5 more minutes; The dough should knead for about 8 to 10 minutes total.
- Transfer the dough ball onto a lightly floured surface. Round the dough with your hands and place it in a lightly greased mixing bowl. Turn the dough over so the side with grease on it now faces up. Cover tightly with plastic wrap, and let it rise in the warm oven until doubled in size, about 1 to 1 1/2 hours. (See notes about rising dough in the oven!)
- Punch the dough down to deflate. Turn it out onto a lightly floured surface large enough to roll it out. Roll the dough balls into a long rectangle. It should be about as wide as the loaf pan you plan to bake it in. Carefully roll the dough from short end to short end, and pinch and fold the ends underneath along the seam. Place the dough, seam side down, in lightly greased bread/loaf pan.
- Let dough rise again for 45 minutes to 1 hour. You're ready to bake it when the dough has risen about 1 inch above the rim.
- Preheat the oven to 375 degrees F. Bake the loaf on the middle rack for 25 to 35 minutes, or until internal temp reaches 200 degrees F and crust is a deep golden brown. Remove and let cool for about 5 minutes, then transfer out onto a wire rack to cool completely. Brush with butter.
- Slice and serve, or wrap tightly with plastic wrap and then tin foil to store in the freezer.
Nutrition Facts : Calories 269 kcal, Carbohydrate 40 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 283 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
POTATO BREAD (USING INSTANT POTATO AND DRY MILK)
This is a measured variation of a Nanny Stackhouse recipe. She made 9-12 loaves of this delicious bread every Saturday to give away to family and friends. The Monticello Grange sure misses her cooking!
Provided by Aroostook
Categories Yeast Breads
Time 3h40m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Mix potato flakes and water to make 2/3 c.
- mashed potato Place in a large bowl.
- Stir in next four ingredients (hot water, shortening, salt and sugar) Set aside to cool.
- Stir yeast into ½ c.lukewarm water.
- When potato mixture is cooled to lukewarm, add yeast mixture.
- Add dry milk/flour mixture to potato mixture and beat well.
- Add 2 cups of flour beat until smooth.
- Add 2 more c. flour.
- Beat until smooth.
- Place about 1 c. of flour on your bread board.
- Turn out dough on floured board and knead for 5 minutes.
- Add more flour as needed.
- Oil a bowl and place kneaded dough in it.
- Brush top of dough with a bit more oil.
- Cover with a towel and let rise until doubled.
- Punch down and halve dough.
- Knead each half on floured board and form into two (three) loaf shapes.
- Grease two 5x9 loaf pans (or 3- 4x9 pans) Place dough in pans.
- Brush tops with oil.
- Let rise until doubled.
- Preheat oven to 400F Bake for 30-40 minutes.
Nutrition Facts : Calories 2652.2, Fat 61.2, SaturatedFat 20.7, Cholesterol 62.1, Sodium 3765.8, Carbohydrate 446.3, Fiber 16.4, Sugar 51.4, Protein 72.7
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.
POTATO BREAD FROM IDAHOAN®
If you've ever tried potato bread, you know that the addition of mashed potatoes makes for some nice, soft bread and, unlike a lot of homemade breads, these loaves stay soft for a surprising number of days.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 3h
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine warm water and yeast; let stand for several minutes.
- Stir in mashed potatoes, sugar, butter, and salt; mix well.
- Stir in enough flour to make a soft dough.
- Turn dough out onto a floured surface and knead 5-8 minutes, or until dough is smooth and elastic, adding flour as needed.
- Place dough in bowl, cover, and let rise 1 hour. Punch dough down, divide in half, and shape each half into a loaf.
- Place in 4 x 8 loaf pans, cover, and let rise 30-45 minutes, or until doubled.
- Bake 30-35 minutes, or until lightly browned. Cool on wire rack.
Nutrition Facts : Calories 84.9 calories, Carbohydrate 16.4 g, Cholesterol 2 mg, Fat 1 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 239.6 mg, Sugar 0.9 g
POTATO BREAD (BREAD MACHINE)
This is a light and delicious loaf of bread made with instant mashed potato flakes. It was my first truly successful attempt at using my new bread machine, and I plan on making it again and again! If I didn't screw it up it must be foolproof! I found this online somewhere, but I'm ashamed to say I forgot where. This makes one 1 1/2 pound loaf.
Provided by Kree6528
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Add all ingredients to bread machine in order listed, or as recommended by your bread machine.
- Select desired setting and press start.
- I make this using the basic cycle and the lightest crust setting.
POTATO BREAD II
Very good. Good texture. Always a hit.
Provided by Kathy Nowell
Categories Bread Yeast Bread Recipes Potato Bread
Time 3h5m
Yield 12
Number Of Ingredients 8
Steps:
- Place ingredients in the bread machine in the order suggested by the manufacturer. Set machine to Light Crust.
Nutrition Facts : Calories 41.6 calories, Carbohydrate 4.6 g, Cholesterol 0.2 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 251.2 mg, Sugar 2.8 g
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
POTATO BREAD (WITH INSTANT POTATO FLAKES AND DRY MILK) FAST2EAT
If you've ever tried potato bread, you know that the addition of mashed potatoes makes for some nice, soft bread because potatoes tend to make bread rise a little fluffier and softer.
Provided by Susana Macedo
Categories Appetizers & Starters Breakfast & Brunch
Time 3h43m
Number Of Ingredients 8
Steps:
- Attach the kneading blade in the Bread Maker pan.
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker - mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into the bread maker and gently close the lid.
- Select "Basic" bread setting. If available, choose crust colour (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) and Press the Start button.
- It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time use a Bread Slicer with an Electric Knife.
Nutrition Facts : Calories 118 kcal, Carbohydrate 22 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 161 mg, Fiber 1 g, Sugar 2 g, Cholesterol 4 mg, ServingSize 1 serving
POTATO BREAD
From Omaha, Nebraska, Jane Hutfles writes, "I use our bread machine at least three times a week. This basic loaf made with easy instant potato flakes is so soft and delicious. I've shared the recipe with many people."
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 108 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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- Combine 1 cup flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
- Combine water, milk and butter in a microwave safe measuring cup. Heat to between 120°-130°F (about 1 minute in my microwave). It’s best if you can use an instant read thermometer, but if you don't have one, heat your water to very hot bathwater temperature. Stir in potato flakes.
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