Homemade Potato Bread

If you have roughly 45 minutes to spend in the kitchen, Homemade Potato Bread might be an amazing lacto ovo vegetarian recipe to try. This recipe serves 16. One serving contains 213 calories, 7g of protein, and 3g of fat. For 23 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 59 people were impressed by this recipe. A mixture of all purpose flour, sugar, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Simply Recipes. With a spoonacular score of 85%, this dish is tremendous. Similar recipes include Homemade Potato Bread, Super Easy Semi-homemade Potato Laced Bread Sticks, and Homemade Ciabatta Bread {And The Best Garlic Bread On Earth}.

Servings: 16

 

Ingredients:

5 cups (680g) all purpose flour

1 packet instant yeast (2 1/4 teaspoons)

2 cups (475 ml) milk

2 Tbsp olive oil

1 large russet potato (about a 12 oz potato)

2 teaspoons salt

1 teaspoon sugar

Equipment:

microwave

pot

sauce pan

whisk

mixing bowl

bread machine

bowl

plastic wrap

loaf pan

oven

knife

Cooking instruction summary:

1 Cook, peel, mash the potato: You will need 6-8 ounces of mashed potato for this potato bread recipe. That's between 3/4 cup and one cup of mashed potatoes. The easiest way to cook the potato is to poke it all over with the tines of a fork and microwave it 4 minutes on one side, 4 minutes on the other side, on high. Let it cool, then peel it, and mash it with a fork. Or, you can boil the potato. Peel the potato, cut it into large chunks, cover it with water in a pot, bring to a simmer, and cook for 10 minutes or so until a fork easily goes through the potatoes, drain, cool, and mash. 2 Heat the milk, whisk in mashed potato: Put two cups of milk into a medium saucepan with the salt and sugar. Heat on medium heat until the milk starts to bubble at the edges, then remove from heat. Stir to dissolve the salt and sugar. Whisk in the olive oil and the mashed potato. Pour into the mixing bowl of a standing mixer (or just a large bowl if you don't have a mixer), and let cool until it is still warm, but not hot, to the touch. (If the mixture is too hot, it will kill the yeast in the next step.) 3 Add yeast and 2 cups of flour: Stir in the yeast. Stir in 2 cups (264 g) of the flour. Use a standing mixer such as a KitchenAid (recommended), attach the mixing paddle, and mix on medium high speed for 4 minutes. This will help break up any potato lumps and help incorporate the mashed potatoes into the dough. (If you are using a bread machine, put the milk potato mixture, the yeast, and all of the flour into the bread machine and knead for 8 minutes, skip the next step and proceed to step 5.) 4 Add the remaining flour and knead: Swap out the mixing paddle for the dough hook on your mixer. Add the remaining 3 cups (416 g) of flour and mix on medium low speed for 8 minutes. The dough should be rather loose and a little tacky. 5 Put dough into a large bowl, let dough rise: Rub the inside of a large bowl with some olive oil. Transfer the dough from the mixing bowl and put it into this large bowl (can use your mixing bowl if you clean it, and coat the inside with oil). Gently coat the top of the dough with a little olive oil. Cover the bowl with plastic wrap or a dampened towel (to prevent the dough from drying out). Place in a warm spot for 2 hours or overnight. The dough should at least double in size. You'll know when it has risen sufficiently when you press into the top with your fingertip and the indentation remains for a while. 6 Punch down the dough, place in loaf pans: Press down on the dough with your hand to deflate it. Turn it out onto a clean lightly floured surface and knead a couple of times. Cut the dough into two halves (a pastry scraper comes in handy for this). Rub a little olive oil inside of two 8x4-inch loaf pans. Place a dough half in each and press the dough into the bottom of the pans. 7 Let dough rise again: Coat the top of the loaves with a little olive oil. Cover the loaf pans with plastic wrap and put in a warm place for 45 minutes to an hour or longer, until the dough has doubled in size. 8 Bake: Preheat oven to 350F (175C). Remove the plastic wrap from the loaf pans and gently place the loaf pans in the oven in the middle rack. Bake for 35 minutes until the crust is golden brown and the internal temperature is between 190 and 200F. While the bread is still warm in the pan, use a dull dinner knife and run along the edge of the pan between the pan and the bread to loosen the bread from the pan. Turn out of the loaf pans on to a rack, let cool completely before slicing.

 

Step by step:


1. 1 Cook, peel, mash the potato: You will need 6-8 ounces of mashed potato for this potato bread recipe. That's between 3/4 cup and one cup of mashed potatoes.

2. The easiest way to cook the potato is to poke it all over with the tines of a fork and microwave it 4 minutes on one side, 4 minutes on the other side, on high.

3. Let it cool, then peel it, and mash it with a fork.

4. Or, you can boil the potato. Peel the potato, cut it into large chunks, cover it with water in a pot, bring to a simmer, and cook for 10 minutes or so until a fork easily goes through the potatoes, drain, cool, and mash.

5. Heat the milk, whisk in mashed potato: Put two cups of milk into a medium saucepan with the salt and sugar.

6. Heat on medium heat until the milk starts to bubble at the edges, then remove from heat. Stir to dissolve the salt and sugar.

7. Whisk in the olive oil and the mashed potato.

8. Pour into the mixing bowl of a standing mixer (or just a large bowl if you don't have a mixer), and let cool until it is still warm, but not hot, to the touch. (If the mixture is too hot, it will kill the yeast in the next step.)

9. Add yeast and 2 cups of flour: Stir in the yeast. Stir in 2 cups (264 g) of the flour. Use a standing mixer such as a Kitchen

10. Aid (recommended), attach the mixing paddle, and mix on medium high speed for 4 minutes. This will help break up any potato lumps and help incorporate the mashed potatoes into the dough.

11. (If you are using a bread machine, put the milk potato mixture, the yeast, and all of the flour into the bread machine and knead for 8 minutes, skip the next step and proceed to step 5.)

12. Add the remaining flour and knead: Swap out the mixing paddle for the dough hook on your mixer.

13. Add the remaining 3 cups (416 g) of flour and mix on medium low speed for 8 minutes. The dough should be rather loose and a little tacky.

14. 5 Put dough into a large bowl, let dough rise: Rub the inside of a large bowl with some olive oil.

15. Transfer the dough from the mixing bowl and put it into this large bowl (can use your mixing bowl if you clean it, and coat the inside with oil). Gently coat the top of the dough with a little olive oil.

16. Cover the bowl with plastic wrap or a dampened towel (to prevent the dough from drying out).

17. Place in a warm spot for 2 hours or overnight.

18. The dough should at least double in size. You'll know when it has risen sufficiently when you press into the top with your fingertip and the indentation remains for a while.

19. 6 Punch down the dough, place in loaf pans: Press down on the dough with your hand to deflate it. Turn it out onto a clean lightly floured surface and knead a couple of times.

20. Cut the dough into two halves (a pastry scraper comes in handy for this).

21. Rub a little olive oil inside of two 8x4-inch loaf pans.

22. Place a dough half in each and press the dough into the bottom of the pans.

23. Let dough rise again: Coat the top of the loaves with a little olive oil. Cover the loaf pans with plastic wrap and put in a warm place for 45 minutes to an hour or longer, until the dough has doubled in size.

24. Bake: Preheat oven to 350F (175C).

25. Remove the plastic wrap from the loaf pans and gently place the loaf pans in the oven in the middle rack.

26. Bake for 35 minutes until the crust is golden brown and the internal temperature is between 190 and 200F.

27. While the bread is still warm in the pan, use a dull dinner knife and run along the edge of the pan between the pan and the bread to loosen the bread from the pan. Turn out of the loaf pans on to a rack, let cool completely before slicing.


Nutrition Information:

Quickview
212k Calories
6g Protein
3g Total Fat
38g Carbs
20% Health Score
Limit These
Calories
212k
11%

Fat
3g
5%

  Saturated Fat
0.88g
6%

Carbohydrates
38g
13%

  Sugar
2g
2%

Cholesterol
2mg
1%

Sodium
306mg
13%

Get Enough Of These
Protein
6g
13%

Vitamin B1
0.55mg
37%

Folate
121µg
30%

Selenium
15µg
22%

Vitamin B2
0.34mg
20%

Vitamin B3
3mg
17%

Manganese
0.33mg
17%

Iron
2mg
12%

Phosphorus
94mg
9%

Fiber
1g
8%

Vitamin B6
0.13mg
7%

Vitamin B5
0.59mg
6%

Potassium
197mg
6%

Copper
0.1mg
5%

Magnesium
18mg
5%

Calcium
43mg
4%

Zinc
0.61mg
4%

Vitamin D
0.39µg
3%

Vitamin B12
0.13µg
2%

Vitamin E
0.3mg
2%

Vitamin K
1µg
2%

Vitamin C
1mg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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