Zadis Potato Bread Recipes
ZADI'S POTATO BREAD
This recipe can also be used to make rolls versus whole loaves of bread. Great at any holiday dinner.
Provided by Zadi
Categories Breakfast and Brunch Potatoes
Time 2h30m
Yield 24
Number Of Ingredients 8
Steps:
- Bring the water, butter, sugar, buttermilk powder, and salt to a simmer in a saucepan over low heat. Remove from the heat, mix well, and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture, and let stand for about 10 minutes, until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes, and mix well.
- Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle, and slowly incorporate 8 cups of bread flour into the liquid, adding the flour 1 cup at a time.
- Turn the dough out onto a floured surface, and knead for about 8 minutes, adding the remaining flour to the dough as you knead. When the dough is smooth and elastic, form into a ball, and place into a large greased bowl. Turn the dough over in the bowl to grease the top, cover with a cloth, and let rise in a warm place for about 1 hour, until doubled.
- Spray 2 9x5 inch loaf pans with cooking spray. Punch the dough down, divide into two pieces, and shape each piece into a loaf shape. Place the loaves in the baking pans, seam sides down, cover with a cloth, and let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake bread for 30 minutes in the preheated oven, until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 47 calories, Carbohydrate 5.2 g, Cholesterol 7.6 mg, Fat 2.7 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 415.8 mg, Sugar 3.5 g
BEST POTATO BREAD
This bread's firm crust is reminiscent of the old-fashioned potato bread recipes my grandmother used to make. I let my stand mixer (with a dough hook) do most of the work for me.-Martha Clayton, Utopia, Texas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 111 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
ZADI'S POTATO BREAD
This recipe can also be used to make rolls versus whole loaves of bread. Great at any holiday dinner.
Provided by Zadi
Categories Breakfast Potatoes
Time 2h30m
Yield 24
Number Of Ingredients 8
Steps:
- Bring the water, butter, sugar, buttermilk powder, and salt to a simmer in a saucepan over low heat. Remove from the heat, mix well, and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture, and let stand for about 10 minutes, until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes, and mix well.
- Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle, and slowly incorporate 8 cups of bread flour into the liquid, adding the flour 1 cup at a time.
- Turn the dough out onto a floured surface, and knead for about 8 minutes, adding the remaining flour to the dough as you knead. When the dough is smooth and elastic, form into a ball, and place into a large greased bowl. Turn the dough over in the bowl to grease the top, cover with a cloth, and let rise in a warm place for about 1 hour, until doubled.
- Spray 2 9x5 inch loaf pans with cooking spray. Punch the dough down, divide into two pieces, and shape each piece into a loaf shape. Place the loaves in the baking pans, seam sides down, cover with a cloth, and let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake bread for 30 minutes in the preheated oven, until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 47 calories, Carbohydrate 5.2 g, Cholesterol 7.6 mg, Fat 2.7 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 415.8 mg, Sugar 3.5 g
ZADI'S POTATO BREAD
This recipe can also be used to make rolls versus whole loaves of bread. Great at any holiday dinner.
Provided by Zadi
Categories Breakfast Potatoes
Time 2h30m
Yield 24
Number Of Ingredients 8
Steps:
- Bring the water, butter, sugar, buttermilk powder, and salt to a simmer in a saucepan over low heat. Remove from the heat, mix well, and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture, and let stand for about 10 minutes, until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes, and mix well.
- Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle, and slowly incorporate 8 cups of bread flour into the liquid, adding the flour 1 cup at a time.
- Turn the dough out onto a floured surface, and knead for about 8 minutes, adding the remaining flour to the dough as you knead. When the dough is smooth and elastic, form into a ball, and place into a large greased bowl. Turn the dough over in the bowl to grease the top, cover with a cloth, and let rise in a warm place for about 1 hour, until doubled.
- Spray 2 9x5 inch loaf pans with cooking spray. Punch the dough down, divide into two pieces, and shape each piece into a loaf shape. Place the loaves in the baking pans, seam sides down, cover with a cloth, and let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake bread for 30 minutes in the preheated oven, until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 47 calories, Carbohydrate 5.2 g, Cholesterol 7.6 mg, Fat 2.7 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 415.8 mg, Sugar 3.5 g
POTATO BREAD (BREAD MACHINE)
This is a light and delicious loaf of bread made with instant mashed potato flakes. It was my first truly successful attempt at using my new bread machine, and I plan on making it again and again! If I didn't screw it up it must be foolproof! I found this online somewhere, but I'm ashamed to say I forgot where. This makes one 1 1/2 pound loaf.
Provided by Kree6528
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 9
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.
ZADI'S POTATO BREAD
This recipe can also be used to make rolls versus whole loaves of bread. Great at any holiday dinner.
Provided by Zadi
Categories Breakfast Potatoes
Time 2h30m
Yield 24
Number Of Ingredients 8
Steps:
- Bring the water, butter, sugar, buttermilk powder, and salt to a simmer in a saucepan over low heat. Remove from the heat, mix well, and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture, and let stand for about 10 minutes, until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes, and mix well.
- Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle, and slowly incorporate 8 cups of bread flour into the liquid, adding the flour 1 cup at a time.
- Turn the dough out onto a floured surface, and knead for about 8 minutes, adding the remaining flour to the dough as you knead. When the dough is smooth and elastic, form into a ball, and place into a large greased bowl. Turn the dough over in the bowl to grease the top, cover with a cloth, and let rise in a warm place for about 1 hour, until doubled.
- Spray 2 9x5 inch loaf pans with cooking spray. Punch the dough down, divide into two pieces, and shape each piece into a loaf shape. Place the loaves in the baking pans, seam sides down, cover with a cloth, and let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake bread for 30 minutes in the preheated oven, until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 47 calories, Carbohydrate 5.2 g, Cholesterol 7.6 mg, Fat 2.7 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 415.8 mg, Sugar 3.5 g
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