Thursday, March 24, 2011

Potato Bread Recipe

In the spirit of the season, (I betcha I've worn out your zest for StP day huh? :-) we have been making the yummiest bread. Yes, Potato Bread! Its also my families favorite, next to green chili sourdough which we haven't been able to reproduce yet. Now I'm more of a cook than a baker, though I adore baking way more. My husband is a baker, but not a cook. Its the whole mad scientist thing v. chemist. Cooks throw things in (a lil of this, a lil of that) and Bakers can't do that because they rely on chemical reactions to create the proper taste and texture, so the measurements have to be perfect. But this recipe even I can do! YAY!

This bread has an amazing texture while having a moist buttery flavor.

It makes 2 loaves.

  • 1 Med. Potato, peeled and cut into 1inch cubes
  • Water
  • 1/2 tsp. Salt
  • 2 C. Milk
  • 1/4 C. Butter (or hard margarine)
  • 1/4 C. Granulated Sugar
  • 1/4 oz. (2 1/4 tsp.) Envelope of active dry yeast
  • 3 1/2 C. All-Purpose Flour
  • 2 tsp. Salt (yes, its here again but used at a different time
  • 1 1/2 C. All-Purpose Flour (again :-)
  1. Cook Potato in water and salt in a small saucepan for about 15 minutes until way tender.
  2. Mash well in a medium bowl and cover to keep warm
  3. Combine the next 3 ingredients in a separate small heavy saucepan.
  4. Heat and stir on medium until sugar is dissolved and butter is almost melted.
  5. Pour into an extra-large bowl.
  6. Stir until butter is melted and let stand for 5 minutes.
  7. Sprinkle the yeast over the top.
  8. Let stand for 10 minutes.
  9. Then stir until yeast is dissolved.
  10. Add the first amount of flour, salt and potato. Mix until a soft dough forms.
  11. Work in enough of the second amount of flour until the dough pulls away from the side of the bowl and is no longer sticky.
  12. Turn out onto a lightly floured surface. Knead for 5 to 10 minutes, adding flour if necessary to prevent sticking, until smooth and elastic (make sure you are patient enough for this step as I often am not and my bread turns out hard)
  13. Place in a large greased bowl, turning once to grease the top. cover with a tea towel and let it stand in the oven with the door closed for 1 hour until its doubled in size. 
  14. Punch down dough. (POW!)
  15. Turn onto lightly floured surface and knead for 1 minute.
  16. Divide into 2 equal parts.
  17. Flatten 1 portion of dough into a rectangle (tuck it, roll it, stretch it to get to fit in the pan, place seam down) We use 2- 9 x 5 x 3 inch pans.
  18. Cover with tea towel and repeat with remaining dough. 
  19. Leave the loaves to stand in the oven with the door closed for 1 hour (until dough rises to top of pans).
  20. Bake at 400 F for 10 minutes
  21. Reduce heat to 375 F and bake for 20 minutes until its all delicious and golden brown looking.It also sound hallow when you tap it.
  22. Let stand in pans for 5 minutes before removing to wire racks to cool.

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