My Healthy Griddle Fried Mashed Potato Breads Recipes

NORWEGIAN LEFSE FRIED POTATO BREAD

Steps:

• Beat mashed potatoes, shortening, milk and salt until no lumps remain. Cover and refrigerate until completely chilled, at least 4 hours.
• Turn potato mixture onto floured surface; knead in flour. (Dough will be soft). Divide into 20 equal parts; shape each part into a ball. (for best results, work with 4 or 5 balls at a time; cover and refrigerate remaining balls until needed.).
• Shape each ball into a flattened round on heavily floured board. Roll each round as thin as possible into 10 to 12 inch circle with floured stockinet covered rolling pin or lefse rolling pin. Lift dough occasionally with spatula to make sure it is not sticking, adding flour as needed.
• Heat un-greased griddle or lefse baker to 400°F cook until blisters form and brown spots appear on bottom, about 1 minutes on each side. (Do not overcook. Lefse should be soft, not crisp.) Stack cooked lefse between two towels to prevent drying. Wrap in plastic wrap and refrigerate no longer than 3 days or freeze no longer than 1 month. Makes 20 lefse.
• Betty Crocker's New International Cookbook.
• Web site to show how to do.
• http://visualrecipes.com/recipe-details/recipe_id/113/Lefse/.

LEFTOVER MASHED POTATO BREAD

Steps:

• In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Prepare two bread pans with cooking spray or a liner and set aside. Cut dough in half and work half the dough to shape into a loaf of bread, tucking sides under as needed. Place dough in bread pan. Repeat for second half of dough. Cover with towel and allow to rise for 1 hour. Preheat oven to 350*F Place both bread pans in oven and bake for 45 minutes. After 45 minutes, cover with foil and bake for additional 15 - 20 minutes or until dough sounds hollow when you thump on the top. Remove from oven and allow to rest for 5 minutes before turning out of pan and allowing to cool to room temperature on a cooling rack.

IRISH POTATO FARLS

Steps:

• In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
• Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
• On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
• Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.

MY HEALTHY GRIDDLE-FRIED MASHED POTATO BREADS

Steps:

• 1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel and grate them. Meanwhile, prepare the ginger chili paste.2. In a large bowl, with clean fingers, mix together the whole-wheat and all-purpose flours, mint and fenugreek leaves, green chili pepper, salt, black pepper, and ajwain seeds. Then mix in the potatoes, oil, and ginger. (By now there should be enough moisture to make the dough. If not, add up to 1/4 cup yogurt to make a semi-firm dough that does not stick to the fingers.) This dough does not require resting time, nor should it be kneaded.3. With lightly oiled hands, divide the dough equally into 10 to 12 round balls and cover with foil to prevent drying. Working with each ball of dough separately, coat with the dry flour, transfer to a cutting board or any other clean flat surface, and, with a rolling pin, roll into a thin 6 to 7-inch circle. (If the dough sticks to the rolling surface, dust with more flour.)4. Heat a tava or a griddle over medium-high heat and cook the breads, turning them once or twice until they are speckled with golden dots on both sides, about 1 minute per side. Remove from the griddle, lightly baste with butter, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.