Quickpotatobread Recipes

EASY POTATO BREAD

Easy Potato Bread image

This basic potato bread has a great flavor and a moist crumb. The recipe calls for fresh or instant mashed potatoes and yields two loaves.

Provided by Elizabeth Yetter

Categories Bread

Time 3h45m

Yield 24

Number Of Ingredients 9

Ingredients

1 cup mashed potatoes (fresh or instant)
2 eggs (beaten)
1/2 cup butter (softened)
1/2 cup sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
1/2 cup filtered or bottled water (warm)
5 cups bread flour
Olive oil to coat bowl

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.

Nutrition Facts : Calories 175 kcal, Carbohydrate 27 g, Cholesterol 26 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 125 mg, Sugar 4 g, Fat 6 g, ServingSize 2 loaves (24 servings), UnsaturatedFat 0 g

POTATO QUICK BREAD

Potato Quick Bread image

This is a hearty, herbed quick bread that is very simple and easy to prepare. Unlike other potato bread recipes, you don't need to cook the potatoes before mashing them. Try this healthy bread with a soup or stew on a cold night.

Provided by sszz907

Categories Quick Breads

Time 45m

Yield 1 loaf, 15 serving(s)

Number Of Ingredients 9

Ingredients

2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon rosemary
1/2 teaspoon sage
2 large potatoes
1 egg
3/4 cup milk
1/4 cup olive oil

Steps:

Preheat the oven to 350 degrees Fahrenheit.
Mix the flour, soda, salt, and herbs together in a bowl.
Wash and peel the potatoes and puree them in a food processor until there are no remaining chunks.
Transfer the potatoes to a large bowl and mix in the egg, milk, and oil.
Add the dry ingredients to the potato mixture and mix well.
Pour the mixture into a greased 9x5 inch pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.

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Cook potatoes: Fill a medium size saucepan with 2 to 3 cups of water and add the potato cubes. Bring to a boil over medium-high heat and cook for 10 to 15 minutes or until fork tender. Drain and mash it with a fork.
Heat the milk and add the potato: Add the milk into a medium size saucepan and add the butter and salt to it. Heat on medium heat just until the milk start to bubble around the edges a bit. Stir it then add the mashed potatoes. Pour this mixture into the bowl of your stand mixer and let it cool until still warm but not hot to touch.
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First rise: Grease a large bowl with cooking spray then place the dough in the bowl. Cover with plastic wrap or a damp clean towel and let it rise in a warm draft-free spot until doubled in size. You can also refrigerate the dough overnight, it should slowly rise in the fridge.

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For stand mixer with hook attachment: In a bowl of your stand mixer, add flour, sugar, salt and yeast. Mix well with a wooden spoon. Add mashed potatoes and turn on the mixer for a minute. Slowly, pour in water and oil. Knead for about 3-4 minutes, or until well combined.
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