Teleme Orange And Marjoram On Potato Bread Recipes

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.

IRISH POTATO BREAD (IRISH FARLS)

Steps:

• Peel and cut potatoes into quarters or large chunks. Add to a large pot of cold water.Bring potatoes to the boil, then reduce to a hard simmer. Cook potatoes until they are tender and cooked through.
• Strain potatoes into a colander and leave to cool.
• When the potatoes are cool enough to handle place in a potato ricer and rice/mash your potatoes into a large bowl.Alternatively use a potato masher and mash well making sure there are no lumps.
• Add the remaining ingredients to the bowl.If you are adding extra ingredients to spruce your Irish potato bread up, now is the time to do so. Further information above or in the recipe card's note section.
• Using a spoon mix ingredients together until it becomes difficult to keep mixing.
• Continue mixing the dough in the bowl with your hands.Check for dough consistency.If you find your dough a little too sticky to handle, add some more flour to make it manageable.
• Remove dough from bowl and place on a lightly floured surface. Give it a quick knead until smooth.If you still find the dough a little too sticky add some more flour while kneading.The dough is on the sticky side, but should be manageable with flour dusted hands.Divide the dough into six equal portions and shape into balls.
• Working one at a time place a ball of dough on a lightly floured surface.You can use a clean kitchen bench, or wooden board that has been covered with some baking paper.
• Lightly flour a rolling pin and roll out the dough ball to the desired thickness.3mm (one eighth of an inch) for thin, or half a centimeter (just under a quarter of an inch) for thicker bread.
• Cut the rolled out dough into quarters.Alternatively, you can cook them whole for larger pieces of Irish potato bread.
• Place a non-stick frypan over medium heat. Add a splash of olive oil and a dollop of butter.Once the butter has melted add pieces of dough to the pan.Fry on one side until golden, then turn them over with a spatular. Once the other side is golden and the bread is cooked through remove from the pan.
• Place the cooked Irish potato bread on a tray in the oven on low heat to keep warm. Make sure to cover the bread with aluminium foil to stop them from drying out. Continue cooking the rest of the dough. Add more butter and oil to the pan as needed.

ROSEMARY-GARLIC POTATO BREAD

Steps:

• Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
• In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
• Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
• Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
• Preheat the oven to 400 degrees F.
• Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!
• Bake potatoes (preferably russet potatoes - the big brown ubiquitous ones) in the oven. Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick 'em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425 degrees F for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easy, and also enjoy the skins as a snack while you bake. (As a poor culinary student, I always saved my potato skins as dinner. How did that bacon end up in my backpack? That's weird!
• You should know how to roast garlic - it may save your life one day. Heat the oven to 425 degrees F. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Really, though, don't time it - just roast them until they smell amazing. You'll know it when you smell it. You'll also know very quickly if you over-roast it - it'll smell awful and burnt. Throw that crap away and start over.

MARJORAM-ROASTED POTATOES

Steps:

• Preheat oven to 475 degrees. Peel 2 pounds baking potatoes. Halve lengthwise; slice into 1/2-inch-thick half-moons.
• On a nonstick baking sheet (or baking sheet coated with cooking spray), toss potatoes with 3 tablespoons canola oil, 3/4 teaspoon dried marjoram, 1/2 teaspoon salt, and a pinch of pepper. Spread potatoes in a single layer.
• Bake until partially browned, about 15 minutes. Flip potatoes, and cook until evenly browned, about 10 minutes.

TELEME, ORANGE, AND MARJORAM ON POTATO BREAD

Steps:

• In a small bowl, toss the cheese, orange peel, and marjoram together.
• Butter 1 side of each slice of bread; place 4 slices on work surface with buttered side down.
• Place the cheese mixture evenly over the 4 slices, followed by the tomato slices.
• Place the remaining 4 bread slices on top, buttered side up.
• Heat a large nonstick skillet over medium heat for 2 minutes.
• Put the sandwiches in the skillet (do this in batches, if needed), cover, and cook for 2-3 minutes, or until undersides are golden brown and cheese has begun to melt.
• Uncover, turn the sandwiches using a spatula, pressing firmly to flatten them slightly.
• Cover and cook 2 minutes or until undersides are golden brown.
• Turn again, press with the spatula and cook for 30 seconds, or until the cheese has melted completely; serve immediately.