Upside Down Sour Cream And Onion Potato Bread Recipes

OREGON SOUR CREAM ONION BREAD

Steps:

• Saute onion in butter until golden.
• Combine sour cream, water, yeast, salt, sugar, basil, cornmeal, and 4 cups of the flour in a mixing bowl.
• Mix with a dough hook on low speed for 3 minutes (hand kneading will take 7 to 10 minutes).
• Gradually add 4 cups of flour.
• Mix 5 to 7 minutes longer, adding more flour as needed until dough cleans side of bowl.
• Cover mixing bowl and sit in warm place until doubled (about 1 hour to 1 1/2 hours).
• Punch dough down and let rise 10 minutes.
• Form into 2 round loaves and place on cornmeal-dusted 12X18" sheet pan.
• Allow to rise until doubled, about 20 to 30 minutes.
• Beat egg and water.
• Gently brush loaves with egg wash.
• With a very sharp knife, cut 4 vertical and 4 horizontal slashes on top of each loaf.
• Bake in preheated 375 degree oven for 50 minutes or until well browned.

PARMESAN POTATO BREAD

Steps:

• In a large bowl, stir yeast into water to soften. Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
• Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
• Turn dough out onto a lightly oiled work surface and divide in half. Shape each half into a ball and place onto a well-greased baking sheet. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
• About 10 minutes before baking, preheat oven to 375 degrees. Place a shallow pan on the bottom shelf of the oven. Just before baking, brush each loaf liberally with extra olive oil and cut a cross about 1/4-inch deep into the top. Place the bread in the oven and put 5 ice cubes into the pan on the bottom shelf. Close the door quickly to prevent steam from escaping. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees. Immediately remove bread from baking sheet and cool on a rack.

POTATO, ONION, CHEDDAR UPSIDE DOWN PIE

Steps:

• 1. The number of potatoes will depend on their size. I used red potatoes, but Yukon gold or russet would work fine too. Slice potatoes and onion very thin by hand or using your mandolin.
• 2. I used a cast iron skillet. I drizzled about 2 tbs. of olive oil in the bottom and brushed it around to cover well. Then I sprinkled black pepper and Mrs. Dash original blend in the bottom of the pan to suit my taste. Next layer slices of onion in the bottom.
• 3. Then I added a generous layer of potatoes, re-seasoned with Mrs. Dash.
• 4. Then a generous layer of cheddar.
• 5. Then another layer of potatoes with Mrs. Dash and a little drizzle of olive oil. Place an oven proof lid on and bake at 375° for 30 min., remove lid and bake another 20 min. or until fork slides in easily.
• 6. Let stand for about 10 min. then loosen sides with a spatula, and run it under potatoes to make sure they are not stuck to bottom. Then invert onto plate.
• 7. Next I decided to make a topping for them. I had planned to do a juicy roasted tomato and Thai chili sauce, but ended up adding sour cream and cilantro too.
• 8. First I cut enough cherry tomatoes in half to fill up my small non stick skillet, about 1/2 pint. I drizzled with olive oil and let them cook for about 20 min.
• 9. Once they were somewhat caramelized on the bottom I added 4 oz. of sour cream, 1 tbs. Thai chili sauce and 1/2 c. chopped fresh cilantro. Then I poured it onto the potatoes and spread it out. Super delicious!!!!

UPSIDE DOWN POTATO & ONION TART

Steps:

• Preheat oven to 400*F.
• Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Spread out evenly in the pan.
• Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.
• Top the onion with the potato mixture, spreading out evenly over the onions, and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.
• Note: For an extra cheesy tart, double the amount of mozzarella.

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.

UPSIDE-DOWN BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Pour melted butter or margarine in 8x11 baking dish.
• Sprinkle Parmesan cheese over melted butter.
• Cut potatoes in half lengthwise and place cut side down over butter/cheese mixture.
• Bake for 30-35 mins or till tender.