Bernard Claytons Potato Bread Adaptation Recipes

BERNARD CLAYTON'S POTATO BREAD (ADAPTATION)

Steps:

• Boil the peeled potatoes in the 2 cups of water in a saucepan until fork tender.
• Place 3 cups of flour with yeast, salt, and sugar into a mixing bowl and blend.
• After potatoes are tender, reserve liquid, and rice (or mash) the potatoes.
• Add riced potatoes back into pan with the 1 3/4 cups (add more water if you don't have the total amount reserved) reserved liquid, and add the butter, heating until butter is just melted.
• Pour the butter/potato mixture into the mixing bowl with the flour mixture.
• Mix with paddle until blended and then change to dough hook to incorporate more flour by 1/4 cupfulls (adding a total of another 2 cups equalling 8 additions or a bit more until the hook and dough rotate easily together).
• Knead with the dough hook for 10 minutes.
• (dough will remain slightly sticky).
• Place dough into a large greased bowl and cover with plastic wrap allowing to double in volume; about 1 hour.
• When fully risen, punch dough down and move to a floured surface.
• Slice into 2 equal pieces.
• Flatten one piece into a long oval, fold in half lengthwise, pinch that seam, fold under the outer ends, and place into a loaf pan.
• With other piece, cut into 3 equal parts, rolling each piece into a long cylindrical piece with your hands.
• Braid these 3 pieces together, pinching and tucking in ends and place on a greased cookie sheet.
• Cover both loaves with waxed paper (or parchment) and allow to rise for an additional 40 minutes.
• During the last 20 minutes of rising time, preheat oven to 400 degrees Fahrenheit.
• When fully risen, place both loaves in preheated oven and bake for 15 minutes.
• After those 15 minutes, lower heat to 350 degrees Fahrenheit and continue baking for an additional 25-30 minutes until slightly golden and hollow sounding when tapped.
• Remove from oven and immediately and carefully place on racks to cool.

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.

MAKE-AHEAD POTATO BREAD

Steps:

• In large bowl, dissolve yeast in warm water. (If you've just cooked the potatoes, use 1 1/2 cups of warm potato water.) Stir in potatoes, sugar, butter, salt, eggs and 3 cups of the flour. Beat with electric mixer on low speed until smooth. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours but no longer than 5 days.
• Gently push fist into dough to deflate. Divide dough into 2 equal pieces for loaves or 4 equal pieces for rolls. Shape and bake as directed below.