Roadside Potato Bread Recipes

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.

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).

ROADSIDE POTATO BAKE

Steps:

• Heat half and half, butter and spices in small saucepan, do not boil.
• Spray bottom and sides of 9x13 cake pan with non stick spray. Cover bottom of of pan with thawed hashbrowns.
• Pour half & half mixture over potatoes. Sprinkle parmesan cheese over the top (can also use other shredded cheese of your choice see note on description).
• Bake at 325 degrees for 45 minutes or until heated though and lightly browned.
• Sometimes I add diced ham on the top of the potatoes.

POTATO BREAD

Steps:

• Place potatoes in a saucepan, cover with water to a depth of 1 inch, bring to a boil, lower heat to a simmer and cook until the potatoes are tender when pierced with a knife. Drain potatoes and set aside to cool. When cool, peel potatoes and place in a zipper-close plastic bag with 1/2 tablespoon of the salt. Seal bag and shake to distribute the salt. Press down on the potatoes to crush them.
• Stir the yogurt in a bowl and stir in yeast. Set aside 5 minutes. Place potatoes in the bowl of a stand mixer with a paddle attachment. Add the yogurt mixture and remaining salt and process on low speed until just mixed. Gradually add 3 2/3 cups of the flour, or a little more as needed for the mixture to come together as a dough. It will be a little sticky. Knead by hand, adding more flour if necessary, to make a fairly smooth ball of dough. Cover bowl with plastic wrap and let sit at room temperature 3 to 4 hours.
• Refrigerate at least overnight and up to 2 days.
• To make breads, remove dough from refrigerator for 2 hours. Cover a baking sheet with parchment. Flour a work surface and turn ball of dough out onto it. Pull a golf-ball-size piece of the dough off and set it aside to refrigerate and use as starter for subsequent batches. Divide remaining dough in 8 portions. Form one portion into a disk. Stretch one side of the disk out and fold it back on top. Turn disk and repeat 9 times. With floured hands, form the disk into a ball, then flatten it back into a disk shape about 3 1/2 inches in diameter and about 1/2 inch thick. Place on the baking sheet. Repeat with remaining dough. Breads can be cooked immediately or set aside for up to 2 hours.
• Heat a grill or stovetop grill pan on medium-high. Place disks of dough on grill or pan a minute or so, enough for a crust to form on the outside without coloring. Turn and repeat on the other side. Transfer rounds to the baking sheet. Heat oven to 400 degrees. Brush dough with melted butter on both sides.
• Bake rounds 5 minutes. Turn over, brush tops with more butter and continue baking 6 to 10 minutes more, until a knife slipped into the side comes out clean. Transfer breads to a rack to cool. To serve, warm breads 10 minutes in a 300-degree oven and wrap in a napkin.

ROADSIDE POTATOES

Steps:

• Preheat oven to 375.
• Grease an 8x8 pan. Place half of hashbrown patties in bottom. Top with half of butter, cutting in pats to distribute evenly. Sprinkle with garlic powder.
• Put remaining patties, in an opposite direction of first layer, on top. Top with remaining butter and garlic powder. Pour half and half over entire dish.
• Bake for 25-30 minutes, or until bubbly. May top with shredded chedder cheese during last few minutes of cooking time.

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.