Super Soft Herbed Potato Bread Recipes

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.

SUPER SOFT GLUTEN FREE POTATO BREAD RECIPE

Steps:

• Grease a standard 1-pound loaf pan and set it aside.
• Place the potatoes, milk, and eggs, in a blender, and blend on high speed just until smooth. Don't blend very long or you'll activate the starch too much and your mixture will become glue-like. Set the potato mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, place the flour blend, xanthan gum, tapioca starch/flour, sugar, and instant yeast. Whisk to combine well. Add the salt, and whisk again to combine.
• Create a well in the center of the dry ingredients, and add the potato mixture, and the melted butter.
• Beat in a stand mixer fitted with the paddle attachment until well-combined. Continue to beat until the mixture begins to take on a whipped appearance, 3 to 4 minutes. The bread dough will be thick but soft.
• Transfer the dough to the prepared 1 pound loaf pan. Smooth the top into an even layer with a moistened spatula.
• Cover the loaf pan, and set in a warm, draft-free location to rise. Allow the dough to rise until about 150% of its original size.
• Yeast bread dough will rise more slowly in cooler, drier conditions, and faster in warmer, humid conditions. Be patient.
• Remove the cover on the risen dough, and spray the top with cooking oil spray until it glistens.
• Place the pan in the center of the preheated oven. Bake at 350°F for 45 minutes.
• Reduce the oven temperature to 325°F and continue to bake until the internal temperature of the bread is about 210°F on an instant read thermometer, the bread is golden brown all over, and the center feels firm when pressed with the tip of your finger. That should take about another 20 minutes, but may take longer. If the loaf doesn't feel firm enough but is becoming too brown, lower the oven temperature to 300°F for the remainder of the baking time.
• Remove the loaf in the baking pan from the oven and place it on a wire rack to cool for 10 minutes. Try the loaf out of the pan and onto the wire rack, and allow the bread to cool completely before slicing and serving.
• The loaf may sink a bit on the top and sides, since the bread is so moist and tender. As long as you allow it to cool completely, the bread will remain soft and fluffy inside, never compressed.

SUPER SOFT HERBED POTATO BREAD

Steps:

• First off, a note on the mashed potatoes: I use instant potato flakes to just make enough mashed potatoes for the recipe. I strongly suggest using milk in place of the water that the instant potato directions call for, as it comes out much creamier. Also, make sure you cool the potatoes to room temperature - don't want to kill your yeast!
• Place all ingredients (except for cornmeal) in a bread machine according to the recommended order and use the dough cycle (for anyone wanting to do this by hand, my machine kneads for about 20 minutes, then let's it rise for about 1 hr.).
• As the machine is kneading, take a peek at the dough after about 5-10 minutes and make sure it doesn't look too wet or too dry (if it does, add some water/flour accordingly).
• Once the 1 hour rise is done, shape the dough into desired shape. I personally like a swirly bun shape (tucking the end of the dough under so it doesn't come unraveled).
• Sprinkle a bit of cornmeal on a cookie sheet, and place the dough on top of it.
• Now cover the dough with a towel, and mist the towel with some water. Let it rise for 30 minute - 1hr. (however long it takes to double in size) in a nice warm place (I like to briefly turn the oven on so it's warm, then turn it off and place the dough inside to rise).
• Preheat the oven to 400 degrees F. (remove your dough first if you let it rise in there!). Place a pan with 2 inches of water on the bottom rack of the oven while it's preheating.
• Brush your loaf with olive oil, then bake it for 30 minutes. The oven should be nice and steamy.
• As soon as the bread is done, brush it again with olive oil, and then grate some peppercorns over it, then sprinkle with some salt and Italian seasoning.
• If you like a crispy hard crust, then you can just leave the bread out in the open to cool for 20 minutes. If you want it soft and nice (like I do) then cover the bread pan with tin foil (make sure the edges are sealed) and let it sit for 20 minutes before cutting it.