Potato Bread Iv Recipes

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ROASTED SWEET POTATO QUICK BREAD



Roasted Sweet Potato Quick Bread image

Provided by Alex Guarnaschelli

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking dish
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 cup roasted sweet potato, skinned and mashed
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
Zest and juice from 1 large navel orange
1 1/2 teaspoons ground cinnamon
3 tablespoons honey

Steps:

  • Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
  • Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
  • Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
  • Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
  • Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.

POTATO BREAD (USING INSTANT POTATO AND DRY MILK)



Potato Bread (using instant potato and dry milk) image

This is a measured variation of a Nanny Stackhouse recipe. She made 9-12 loaves of this delicious bread every Saturday to give away to family and friends. The Monticello Grange sure misses her cooking!

Provided by Aroostook

Categories     Yeast Breads

Time 3h40m

Yield 2 loaves

Number Of Ingredients 12

1/2 cup instant potato flakes
1/2 cup hot water
2 cups hot water
1/3 cup shortening
1/4 cup sugar
1 tablespoon salt
2 packages dry yeast
1/2 cup lukewarm water
1 cup dry milk, added to
3 cups flour
5 -6 cups flour
2 teaspoons oil (approx)

Steps:

  • Mix potato flakes and water to make 2/3 c.
  • mashed potato Place in a large bowl.
  • Stir in next four ingredients (hot water, shortening, salt and sugar) Set aside to cool.
  • Stir yeast into ½ c.lukewarm water.
  • When potato mixture is cooled to lukewarm, add yeast mixture.
  • Add dry milk/flour mixture to potato mixture and beat well.
  • Add 2 cups of flour beat until smooth.
  • Add 2 more c. flour.
  • Beat until smooth.
  • Place about 1 c. of flour on your bread board.
  • Turn out dough on floured board and knead for 5 minutes.
  • Add more flour as needed.
  • Oil a bowl and place kneaded dough in it.
  • Brush top of dough with a bit more oil.
  • Cover with a towel and let rise until doubled.
  • Punch down and halve dough.
  • Knead each half on floured board and form into two (three) loaf shapes.
  • Grease two 5x9 loaf pans (or 3- 4x9 pans) Place dough in pans.
  • Brush tops with oil.
  • Let rise until doubled.
  • Preheat oven to 400F Bake for 30-40 minutes.

Nutrition Facts : Calories 2652.2, Fat 61.2, SaturatedFat 20.7, Cholesterol 62.1, Sodium 3765.8, Carbohydrate 446.3, Fiber 16.4, Sugar 51.4, Protein 72.7

POTATO BREAD



Potato Bread image

From Omaha, Nebraska, Jane Hutfles writes, "I use our bread machine at least three times a week. This basic loaf made with easy instant potato flakes is so soft and delicious. I've shared the recipe with many people."

Provided by Taste of Home

Time 3h5m

Yield 1 loaf (1-1/2 pounds).

Number Of Ingredients 7

1-1/4 cups water (70° to 80°)
3 tablespoons vegetable oil
7-1/2 teaspoons sugar
1 teaspoon salt
2 tablespoons mashed potato flakes
3 cups bread flour
1-1/2 teaspoons active dry yeast

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 108 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

BEST POTATO BREAD



Best Potato Bread image

This bread's firm crust is reminiscent of the old-fashioned potato bread recipes my grandmother used to make. I let my stand mixer (with a dough hook) do most of the work for me.-Martha Clayton, Utopia, Texas

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

1 medium potato, peeled and diced
1-1/2 cups water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
2 tablespoons sugar
2 teaspoons salt
6-1/2 to 7-1/2 cups all-purpose flour
Additional all-purpose flour

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.

Nutrition Facts : Calories 111 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

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