Potato Herb Bread Recipes

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SPIRAL HERB POTATO BREAD (BREAD MACHINE)



Spiral Herb Potato Bread (Bread Machine) image

This bread is wonderful! The potato water makes the loaf soft and tall, and the herb spiral is very pretty! Potato water is water that is used to boil potatoes in .. You can use letover mashed potatoes for this, just make sure they are at room temperature .. This is my own recipe and I love it!

Provided by najwa

Categories     Yeast Breads

Time 3h

Yield 2 1lb loaves, 24 serving(s)

Number Of Ingredients 12

3/4 cup potato water or 3/4 cup water
3 tablespoons dried powdered milk
3/4 cup mashed potatoes
2 tablespoons butter
3 tablespoons sugar
2 teaspoons salt
4 cups bread flour
2 1/2 teaspoons bread machine yeast
2 tablespoons butter
2 cloves garlic, minced
1/2 cup finely chopped green onion
2/3 cup chopped parsley

Steps:

  • Cool potato water to 80°F, if using water then heat in the microwave for 30 seconds.
  • Add bread ingredients to the bread machine in the order recommended by the manufacturer.
  • Set Cycle: Dough, Size: 2 lb.
  • After about 5 minutes, check the consistency of the dough; if the dough is too dry add a tablespoon of water at a time, if too wet add a tablespoon of flour at a time, until the dough is smooth and slightly sticky when you press it.
  • Prepare the herb mixture: melt the butter in a saucepan, add the garlic, green onions and parsley, and cook for 2 or 3 minutes; cool completely.
  • Spray two 9x5 inch pans with cooking spray, preheat oven to 350°F.
  • When the cycle is finished, take the dough out and knead to remove large air pockets.
  • On a lightly floured surface, roll dough into an 11x24 inch rectangle, spread with herb mixture, leaving about 2 inches at one of the 11 inch ends.
  • Roll bread dough from the other end, pinch closed.
  • Cut dough in half, place in prepared pans seam side down; leave to rise in a warm place until doubled, about 45 minutes.
  • Bake until browned, about 30 minutes.

Nutrition Facts : Calories 112.2, Fat 2.5, SaturatedFat 1.4, Cholesterol 6.2, Sodium 232.9, Carbohydrate 19.5, Fiber 0.9, Sugar 2.2, Protein 2.8

POTATO AND HERB STUFFED BREAD



Potato and Herb Stuffed Bread image

Provided by Food Network

Categories     dessert

Number Of Ingredients 13

4 medium sized potatoes
1/2 teaspoon red pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/4 teaspoons Kosher salt
3 tablespoons chopped fresh coriander leaves
2 cups chapati flour or whole wheat flour
1 cup all-purpose flour
3 tablespoons Indian vegetable shortening or light vegetable oil
1 teaspoon Kosher salt
1 cup warm water, about 90 to 100 degrees
1/2 cup flour for dusting
1/2 cup melted Indian vegetable shortening or light vegetable oil for brushing

Steps:

  • Stuffing: Boil the potatoes in their jackets until very soft. Peel and mash them thoroughly. Add the remaining stuffing ingredients. Mix well and set aside. This filling can be prepared ahead and refrigerated for a day. There is no need to warm the stuffing before filling the bread.
  • To prepare the bread: Combine flours with salt in a bowl. Reserve about 1 teaspoon of shortening, and rub the remainder into the flour, with your finger tips until the mixture resembles coarse meal. Add most of the water to form a mass. Slowly add more water tablespoons at a time until dough forms. Brush the work surface and your hands with the reserved teaspoon of fat. Place the dough on the greased surface, and knead for 10 to 15 minutes. This will be a very soft and pliable dough. Put back in bowl and cover with a moist towel or a sheet of plastic wrap and let it rest, preferably in a warm place, for at least 1/2 hour.
  • Divide the bread dough and the filling into 12 equal portions. Take one piece dough and flatten it into a 4-inch round pillow with your hands. Depress the center slightly and place a portion of the filling into the depression. Bring the sides of the dough over the filling and enclose it completely. Press lightly but firmly to flatten it into a pillow, either between your hands or the work board. With your fingers, pinch the edges slightly, so that the filling is in the center and not near the edge where it could break through the dough. Cover with plastic wrap or a moist towel to prevent drying.
  • Pick up each pattie and dust with flour. Firmly pat the pattie to make filling adhere to dough. Roll out to a 6-inch circle dusting with flour as you go, to prevent sticking. Cover with plastic wrap or moist towel.
  • Heat the griddle or frying pan cook each bread for 2 minutes or until brown spots begin to appear. Flip the bread over and cook for 30 seconds. Brush lightly but thoroughly with melted shortening or oil and cook on original side for 30 seconds. Brush other side and flip again. Keep warm in a covered dish or tightly wrapped with foil. Note: They can also be made several hours ahead and reheated in a 300 degree oven for 10 to 12 minutes.

POTATO BREAD I



Potato Bread I image

Bread machine recipe. White bread with some wholesome ingredients.

Provided by Diane Johnson

Categories     Bread     Yeast Bread Recipes     Potato Bread

Yield 12

Number Of Ingredients 9

¾ cup water
⅔ cup instant mashed potato flakes
1 egg
2 tablespoons margarine
2 tablespoons white sugar
¼ cup dry milk powder
1 teaspoon salt
3 cups bread flour
1 ½ teaspoons active dry yeast

Steps:

  • Add ingredients to bread machine in order suggested by the manufacturer. Add enough water to make a firm dough; use less if leftover potatoes are used.
  • Bake at regular bread cycle.

Nutrition Facts : Calories 173 calories, Carbohydrate 30.5 g, Cholesterol 16 mg, Fat 2.8 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 237.1 mg, Sugar 3.6 g

ROSEMARY-GARLIC POTATO BREAD



Rosemary-Garlic Potato Bread image

I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives. You can't mess it up. Well, you can - I certainly have more than once - but you know what I mean. You can do this by hand, but it's messy, so I wrote this recipe with directions for using a stand mixer. -Duff

Provided by Duff Goldman

Categories     side-dish

Time 5h30m

Yield 2 loaves

Number Of Ingredients 14

2 large russet potatoes, well-baked and still warm, recipe follows
1 garlic head, roasted and still warm, recipe follows
2 (1/4-ounce) envelopes active dry yeast
2 tablespoons sugar
3 tablespoons olive oil, plus extra for brushing
2 teaspoons kosher salt, plus more for sprinkling
4 cups all-purpose flour, plus more as needed
4 cups bread flour
1 1/2 tablespoons chopped fresh rosemary
2 large russet potatoes
Olive oil
Kosher salt and freshly ground black pepper
1 garlic head
Olive oil

Steps:

  • Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
  • In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
  • Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
  • Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
  • Preheat the oven to 400 degrees F.
  • Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!
  • Bake potatoes (preferably russet potatoes - the big brown ubiquitous ones) in the oven. Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick 'em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425 degrees F for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easy, and also enjoy the skins as a snack while you bake. (As a poor culinary student, I always saved my potato skins as dinner. How did that bacon end up in my backpack? That's weird!
  • You should know how to roast garlic - it may save your life one day. Heat the oven to 425 degrees F. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Really, though, don't time it - just roast them until they smell amazing. You'll know it when you smell it. You'll also know very quickly if you over-roast it - it'll smell awful and burnt. Throw that crap away and start over.

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