Potato Onion Baked Bread 5fix Recipes

BRAIDED ONION-POTATO LOAF

Steps:

• Place potato and onion in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender. Drain; mash until potatoes are smooth (about 3/4 cup); set aside., In bread machine pan, place the milk, mashed potato, egg, butter, honey, cheese, parsley, salt, pepper, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide into thirds. Shape each into an 18-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1 hour. Uncover; brush top with beaten egg. Sprinkle with additional cheese. Bake at 350° for 25-35 minutes or until golden brown. Remove from pan to a wire rack.

MINI BREAKFAST BREAD BOWLS #5FIX

Steps:

• Preheat the oven at 375 degrees.
• Heat a large frying pan on medium high heat until hot then add bacon.
• Cook bacon until crispy then remove and break into halves.
• Remove 2 tablespoons of the bacon grease into a small bowl.
• Add one pack of Simply Potatoes diced with Onions to the pan and cook with the remaining bacon grease. Cook until light brown then remove and divide into 12 even piles.
• Then take a knife and cut a circle from the top center of the knot roll. Remove the bread from within the roll; hollowing the roll.
• Add cubes of cheese, one pile of the Simply Potatoes, bacon half, and topped with a few more cubes of cheese filling the bread bowl.
• Place the knot roll top back on the center of the bread bowl; covering the top. Repeat the steps until all of the bread bowls are filled. Then add the knots onto a cookie sheet.
• Take the small bowl with bacon grease and paint each roll.
• Cook in the oven for 10 minutes or until golden brown and crispy.
• Remove from the oven; Allow the bread bowls to rest for 5 minutes then and serve.

DJ'S POTATO ONION BREAD

Steps:

• Boil potatoes until very tender.
• Drain and mash, (with skins) until very smooth. Let cool until lukewarm.
• Dissolve yeast in 2 cups warm water. Then add honey, milk powder, salt, oil, potatoes, onions, and Rotel. Stir well to mix. Then add 3 cups flour and stir well. Add remaining flour 1/2 cup at a time until you have a stiff dough.
• On lightly floured surface knead in enough flour so that dough is no longer sticky. Knead well until elastic.
• Place dough in greased bowl and let rise until double in size. Then punch down and form 3 loaves. To make buns, form dough into 3" round buns.
• Place loaves in 3 greased loaf pans and let rise again until double. Then brush on egg wash.
• Bake in a pre-heated oven at 350°F for 50 minutes or until bottom of loaves sound hollow. Remove from pans. Let cool on racks.
• For buns, place on greased baking trays and let rise. Brush with egg wash. Bake buns for 30 minutes. Enjoy!

GREYSTON'S POTATO ONION BREAD

Steps:

• Dissolve the yeast in the warm water and then add the honey, milk powder, salt, oil, potatoes and onion, stirring well. Gradually stir in 1 1/2 cups of flour.
• Add 2 more cups of the flour, 1/2 cup at a time, until the dough is stiff. Turn onto a lightly floured board and knead in enough flour until the dough is no longer sticky.
• Continue kneading for about 15 minutes and then place the dough in a lightly oiled bowl. Cover the bowl loosely with plastic wrap and set in a warm place to rise until dough is doubled in volume, about 1 1/2 hours. Remove dough from bowl, punch it down and shape into a ball. Return to bowl, cover with plastic wrap and let rise for 40 minutes.
• Preheat the oven to 350 degrees. Punch down the dough again and turn onto a lightly floured board . Divide the dough in half and knead one piece, adding about 1/4 cup or more of flour to make the dough stiff enough to hold a round shape.
• Form a ball and then fold the dough inward while rotating it against the board to form a mushroom cap. Repeat this rotation 10 times. Lay the ball of dough on its side and roll and press the dough against the board about 10 times, continuing to keep the round shape. Repeat with the other ball.
• Place both balls on a buttered baking sheet and let them rise in a warm place, lightly covered with plastic wrap, for about 25 minutes. Brush the loaves with egg wash and make 2 quarter-inch-deep slashes to form a cross in each.
• Bake for 35 to 40 minutes, until the loaves are golden and produce a hollow sound when tapped on the bottom. Cool at least 1 hour before slicing.