POTATO BUTTERMILK BREAD
This Potato Buttermilk Bread recipe is a great way to use leftover mashed potatoes! So flavorful & moist and perfect for sandwiches or toast. Serve for dinner with whole roasted chicken and steamed vegetables!
Provided by Tiffany
Categories Breads
Time 3h15m
Number Of Ingredients 9
Steps:
- Have all ingredients ready at room temperature. Bring a small to medium pot of water to a boil. Boil potatoes until done. Add hot potatoes and butter to a stand mixer and stir well.
- Add 4 tsp yeast + 2 cups buttermilk + 2 beaten eggs + 2 Tbsp sugar + 1 ½ tsp salt and mix well.
- Gradually stir in bread flour until the dough is moist but not sticky. Using the dough hook, knead on low to medium speed until the dough is smooth and elastic. Transfer to an oiled bowl and turn it over to coat with oil. Cover with plastic wrap and let the dough rise at room temperature until it's doubled in volume, 1 to 1 1/2 hours. (If your kitchen is too cold, you can preheat the oven to the lowest setting, then turn it off and place the dough inside.)
- When the dough has doubled in size, lightly grease two 9 x 5 inch loaf pans. Punch the dough down, divide in half and form into two loaves, placing them seam-side down in the pan. Cover with plastic wrap and let it rise again at room temperature until almost doubled in size, about 1 to 1 1/2 hours. (If you don't have loaf pans, you can free-form an artisan loaf on a cookie sheet).
- Preheat the oven to 375 degrees. Brush the top of the loaves with the single beaten egg and bake the loaves until they are golden brown and the bottoms sound hollow when thumped, about 40-45 minutes. Allow to cool for at least 30 minutes before serving.
- Bread can be wrapped individually in freezer bags and stored for future enjoyment!
BUTTERMILK DILL BREAD
This no-fuss bread machine recipe turns out a light golden loaf with a mild herb flavor. It's a favorite of field editor Billie Moss, El Sobrante, California.
Provided by Taste of Home
Time 3h10m
Yield 1-1/2 pounds (16 slices).
Number Of Ingredients 8
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 104 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 109mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 4g protein.
BUTTERMILK POTATO BREAD
Before you embark on bread making, buy an instant read thermometer. All bread is done at 200 degrees.
Provided by Deena Wachtel
Categories Baking
Time 1h20m
Yield 1 loaf or 20 rolls
Number Of Ingredients 8
Steps:
- Peel potato and cut into large pieces. Place in a saucepan, cover with water, bring to a boil and cook until soft. Drain and reserve the liquid. Mash potato and set aside.
- Cool 1 cup of the potato water to 100 degrees and then add the yeast. Proof for about 10 minutes.
- Combine mashed potato, sugar, buttermilk, butter, salt, dill and yeast mixture.
- Slowly add the flour and knead to produce a smooth, springy dough. This may be 2½ cups of flour... it may be 4 ... it depends on where you are, so just go by feel. You want a TACKY dough, not a dry dough and not a sticky dough.
- Place dough in a greased bowl. Cover and let rise in a warm place until doubled in volume.
- Preheat the oven to 350 degrees.
- Shape the dough into either a loaf pan or rolls (be sure to cut the top of the roll with a pair of scissors so they don't explode in the oven).
- Bake until the internal temperature reads 200 degrees.
- Enjoy!
POTATO AND DILL BREAD
This tasty potato and dill bread makes a great accompaniment to all manner of meals and a perfect picnic treat. Time does not include resting / rising.
Provided by English_Rose
Categories Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Dilute the yeast in a little warm water. Put the flour and salt into a bowl, add the diluted yeast, and slowly add enough water to the flour until the mixture forms soft dough. Knead well and then leave to rest overnight.
- Boil the potatoes for 5 minutes, leave to cool, then cut into quarters.
- Heat the oil and butter together in a frying pan over a moderate heat and fry the potatoes and garlic, until the potatoes are golden, then leave to cool.
- Lightly grease a baking tray. Divide the dough into two pieces and flatten them into an oval shape. Place on the baking tray and leave to rise for 1-2 hours.
- Set the oven to 450°F Cover the two pieces of dough equally with the potato mixture, pressing it in firmly. Sprinkle with chopped dill and bake for 25 -30 minutes until golden brown. Transfer to a wire rack to cool.
Nutrition Facts : Calories 1599.9, Fat 28.3, SaturatedFat 9.7, Cholesterol 30.5, Sodium 1883.8, Carbohydrate 296.2, Fiber 22.9, Sugar 5.9, Protein 40.6
DILL BUTTERMILK BREAD
Make and share this Dill Buttermilk Bread recipe from Food.com.
Provided by Jacques Lorrain
Categories Quick Breads
Time 1h30m
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F.
- Combine flour, baking powder, sugar, dill, baking soda, salt and pepper in a bowl.
- Add buttermilk a little at a time until a soft dough forms.
- Turn into a greased 9 inch by 5 inch (2 litre) loaf pan.
- Bake for 50 minutes or until loaf is golden brown.
- Serve warm; reheat when needed.
- The Globe and Mail -----
Nutrition Facts : Calories 1676.6, Fat 7.1, SaturatedFat 2.6, Cholesterol 14.7, Sodium 4902.4, Carbohydrate 348, Fiber 10.8, Sugar 56.4, Protein 51.5
ROASTED POTATOES WITH DILL
Steps:
- Preheat oven to 425 degrees F.
- In a baking pan toss together potatoes, oil, and salt, and roast in middle of oven, stirring occasionally, until potatoes are golden, about 25 minutes. Toss with dill.
MASHED POTATOES WITH BUTTERMILK AND DILL
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
- Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir in the low-fat milk, buttermilk, and dill warm over medium-low heat. Season with salt and pepper to taste and serve immediately.
BUTTERMILK PARMESAN POTATOES
I created this potato dish when I had leftover ingredients to use up. They give a little subtle twist to scalloped potatoes, and may make you want seconds! They also reheat well, that is if you have leftovers...
Provided by BELFLOREK
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h52m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.
- Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly.
- Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 55.5 g, Cholesterol 29.9 mg, Fat 10.7 g, Fiber 5.3 g, Protein 13.2 g, SaturatedFat 6.5 g, Sodium 440.3 mg, Sugar 6.2 g
BUTTERMILK DILL DIP
This light, flavorful dip brings protein and perks up fresh sliced veggies in a hurry. -Elizabeth King, Duluth, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, beat buttermilk and cream cheese until blended. Stir in the onions, pepper, dill, horseradish sauce and garlic powder. Chill until serving. Serve with vegetables.,
Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 228mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
BUTTERMILK MASHED POTATOES
Extra creamy buttermilk mashed potatoes bursting with flavor. No need to add gravy!
Provided by J
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and mash in a large bowl.
- Add buttermilk, butter, bouillon powder, dill, salt, and pepper and mash until creamy.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 39.1 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 4.7 g, Protein 5.7 g, SaturatedFat 3.9 g, Sodium 486.6 mg, Sugar 3.5 g
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