Potatobread Recipes

EASY POTATO BREAD

Steps:

• Gather the ingredients.
• In a large bowl, mix together the mashed potatoes, beaten eggs, and softened butter.
• Stir in the sugar, salt, yeast, and warm filtered or bottled water.
• Mix in the flour 1 cup at a time, sifting before each addition, until the dough can be easily kneaded by hand.
• Turn the dough out onto a floured board or surface and knead it until it is smooth and elastic. ( Kneading helps develop the gluten and create long strands, which make the end product more springy.)
• Grease a bowl with olive oil. Add the dough and flip it over inside the bowl so all sides are lightly greased. Cover the bowl and let the dough rise for 1 to 2 hours, until doubled in bulk. (Putting it in the warmest place in your kitchen helps it to rise.)
• Punch down the dough by making a fist and pressing firmly in the center of the dough.
• Fold the edges of the dough into the center of the bowl to form a ball. Turn it out onto a lightly floured board and briefly knead out the bubbles.
• Divide the dough in half and make 2 loaves.
• Place each loaf in a greased 8 x 4 x 2-inch bread pan. Cover and let the dough rise a second time for 40 minutes or until doubled.
• Bake at 375 F for 40 minutes or until the bread sounds hollow when the top is tapped.
• Remove ​the loaves from the pans and let them cool on a rack. Enjoy toasted, as a sandwich, alongside a meal, or simply as is.

IRISH POTATO BREAD (IRISH POTATO CAKES OR FARLS)

Steps:

• First, peel the boiled potatoes.
• Use a potato ricer to rice the potatoes, if you have one. If not, just mash them, but your potato bread will come out better if you use a ricer.
• Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
• Turn out onto a lightly floured area gently fold over until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick, then cut into quarters with a large knife or cake lifter. Repeat with the second measure of dough.
• Heat a pan or griddle to medium to medium high. When hot, begin cooking the Irish potato bread (do not use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
• These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in. Decadently delicious is all I can say!

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.

POTATO BREAD

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).

POTATO BREAD (BREAD MACHINE)

Steps:

• Add all ingredients to bread machine in order listed, or as recommended by your bread machine.
• Select desired setting and press start.
• I make this using the basic cycle and the lightest crust setting.

POTATO BREAD I

Steps:

• Add ingredients to bread machine in order suggested by the manufacturer. Add enough water to make a firm dough; use less if leftover potatoes are used.
• Bake at regular bread cycle.

POTATO BREAD

Steps:

• Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.
• Sprinkle the yeast over the liquids.
• Add the sugar, egg, salt, potatoes, butter and flour.
• Use the paddle attachment to mix the ingredients just until combined.
• Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
• Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.
• Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).
• Divide the dough in two and shape into two loaves.
• Place the dough into two greased 9x5 loaf pans.
• Cover the pans and put them in a warm place, allowing the dough to rise again until almost double (about 25 minutes).
• Preheat the oven to 350 degrees.
• Bake the bread (uncovered) for 30-35 minutes or until the tops are dry and firm, with a golden brown color.
• Remove the bread from the pans and allow them to cool on a wire rack.
• Store in an airtight container.
• *Calories are based on two loaves, each being cut into 10 slices. 1 slice per serving.

THE BEST EVER SOFT POTATO BREAD RECIPE

Steps:

• In the bowl of your stand mixer combine the warm water, milk, and yeast;
• Add in the sugar, egg, salt, potatoes, butter, and flour then using the paddle attachment mix until just combined;
• Change out the paddle for the dough hook, and let the mixer knead the dough for 6-7 minutes;
• Spray a large bowl with non-stick cooking spray and place the dough into the bowl then cover;
• Let the dough rise in a warm place for 30 minutes or until double in size;
• Divide the dough into two loaves and place into greased loaf pans;
• Cover the pans lightly and let rise again for 30 minutes or until double in size;
• Preheat the oven to 350ºF;
• Bake the loaves, uncovered, for 25-30 minutes until golden brown on top;
• Cool on a wire rack;
• Slice and serve with fresh butter and jam.

MASHED POTATO BREAD

Steps:

• In a medium sized bowl or a stand mixer, mix the mashed potatoes, eggs, salt and butter.
• In a separate bowl, combine the warm milk and 2 TBSP of the sugar. Stir until the sugar is dissolved. Add in the yeast and let it sit, to proof until the mixture begins to bubble up.
• Using the dough hook on your mixer, add in the remaining sugar, as well as the flour in 1 cup at a time, allowing the flour to be incorporated before adding more. If you live in a relatively humid area, you might need an additional 1/4 cup of flour. Knead for 3 minutes. If the dough is still really sticking to the bottom, then add a tablespoon more flour. If it's sticking a little bit, that's fine, no need to add more flour. (Slightly sticky dough often yields soft & tender bread!)
• Continue to let the machine kneed the dough for about 5 more minutes; The dough should knead for about 8 to 10 minutes total.
• Transfer the dough ball onto a lightly floured surface. Round the dough with your hands and place it in a lightly greased mixing bowl. Turn the dough over so the side with grease on it now faces up. Cover tightly with plastic wrap, and let it rise in the warm oven until doubled in size, about 1 to 1 1/2 hours. (See notes about rising dough in the oven!)
• Punch the dough down to deflate. Turn it out onto a lightly floured surface large enough to roll it out. Roll the dough balls into a long rectangle. It should be about as wide as the loaf pan you plan to bake it in. Carefully roll the dough from short end to short end, and pinch and fold the ends underneath along the seam. Place the dough, seam side down, in lightly greased bread/loaf pan.
• Let dough rise again for 45 minutes to 1 hour. You're ready to bake it when the dough has risen about 1 inch above the rim.
• Preheat the oven to 375 degrees F. Bake the loaf on the middle rack for 25 to 35 minutes, or until internal temp reaches 200 degrees F and crust is a deep golden brown. Remove and let cool for about 5 minutes, then transfer out onto a wire rack to cool completely. Brush with butter.
• Slice and serve, or wrap tightly with plastic wrap and then tin foil to store in the freezer.

IRISH POTATO BREAD

Steps:

• Please note the above ingredients are approximate. Potato Bread is best made while potatoes are still hot.
• Peel and boil potatoes until tender.
• While hot, mash potatoes well with salt and butter.
• Gradually work in flour in smaller increments until a soft dough forms. Dough should be a little tacky but workable.
• Turn out onto floured surface and knead for about 1 minute.
• Divide and roll into a circular shape about 9" and 1/4" thick.
• Cut into 6 or 8 'farls' (wedges).
• Grill in a hot, greased griddle or pan until well browned on both sides.

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.

POTATO BREAD

Steps:

• Boil potato until soft. Drain and reserve cooking liquid. Press the potato through a food mill.
• Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature.
• Meanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes.
• Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.
• Preheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped.