Hi all,
Below is a potato bread recipe my grandmother adapted and
perfected over years of experimentation. I think it's some of
the best bread ever, but that's just me. It makes great toast
too.
Grandma's Potato Bread
Yield: 2 large loaves
Cook Time: 30-35 minutes for bread, 20-25 minutes for rolls
INGREDIENTS
7 cups bread flour
2 tablespoons active dry yeast
1&3/4 cups warm water (or warm milk), warm=105-115캟
1/2 teaspoon salt
1/3 cup vegetable oil or butter (butter makes richer bread
1/4 cup sug
1/2 cup mashed potatoes (homemade or instant), or a baked potato
with skin removed
2 eggs, beaten and at room temperature (optional
PROCEDURE
1. Mix yeast and flour in mixer, on low, until combined.
2. Heat mashed potatoes until warm to the touch.
3. Add water or milk, oil, sugar, and salt to the potatoes and
stir together. Mixture should be between 105 and 115캟. If
using egg, add after other ingredients are mixed to avoid cooking
it.
4. Add to flour and yeast mixture and mix well with dough hook.
The longer the mixer works the dough, the finer the texture;
hand-kneaded will have a rougher texture.
5. Knead bread until dough is smooth, about ten minutes if
kneading by hand. Cover and let rise for 45-60 minutes or until
doubled in size. Knock down, shape into loaves or as many rolls
as you can (coat loaf pans in cooking spray), then cover and let
rise 45 minutes or until doubled in size again. You can also
poke dough; if ready, the fingerprint will stay, else it will
fill in.
6. Bake at 350캟 18-20 minutes (rolls), 30-35 minutes (loaves).
NOTES
1. We tried converting this to whole wheat once. It worked the
first day, but dried out very fast.
Have a great day,
Alex (msg sent from BrailleNote
[email protected]
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