Do-it-yourself Potato Bread – Spend With Pennies

This Potato Bread recipe makes a comfortable and fluffy loaf of selfmade bread excellent for sandwiches or serving with soup.

What’s Potato Bread?

Though there are numerous kinds of potato bread, this model is much like white bread however sturdier and excellent for gourmand sandwiches or recent from the oven with a thick smear of selfmade honey butter.

Ingredient Ideas For Potato Bread

• Potatoes: Use Russet potatoes or baking potatoes due to their excessive starch content material. Different varieties will work, together with leftover mashed potatoes with out added moisture.
• Yeast: This recipe makes use of lively dry yeast and has not been examined with other forms of yeast.
• Flour: Common all-purpose white flour creates the most effective texture and taste when paired with starchy potatoes.
• Sugar/Butter/Milk: Full-fat milk and butter add in taste, shade, and assist with the rise of the dough.

How you can Make Potato Bread

1. Put together potatoes and scald the milk (full recipe beneath).
2. Whisk potato water with sugar and add yeast.
3. In a mixer mix potatoes, milk, butter, salt, flour, and the yeast combination. Knead.
4. Cowl and permit the dough to rise. Add to loaf pans and rise once more.
5. Bake till the tops are golden brown. Cool earlier than slicing.

Storage

Retailer in an hermetic container on the counter. For longer storage, potato bread could be refrigerated. Freeze a cooled loaf or slices for as much as 6 weeks in zippered baggage. Use leftover potato bread to make homemade breadcrumbs or croutons.

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Potato Bread

Do-it-yourself potato bread seems completely gentle & fluffy each time!

Prep Time 15 minutes minutes

Prepare dinner Time 1 hour hour 20 minutes minutes

Rise Time 1 hour hour 45 minutes minutes

Whole Time 3 hours hours 20 minutes minutes

Prepare dinner ModeForestall your display screen from going darkish

Mash Potatoes

• Peel potatoes and lower into 1-inch chunks. Place in a saucepan and add water to cowl 1-inch above the potatoes. Deliver to a boil, scale back warmth to a simmer, and prepare dinner till potatoes are tender. Reserve 1 cup of the potato water and let cool barely.

• Drain potatoes effectively and mash till very easy, cool barely. You will want 1 cup of mashed potatoes.

Scald the Milk

• In the meantime, place the milk in a saucepan and warmth simply till the milk types bubbles alongside the facet of the pot or till it reaches 181°F on a thermometer. Enable the milk to chill to 105-110°F (it must be heat however probably not sizzling).

Put together the Dough

• Mix the reserved heat potato water (1 cup) with sugar. Sprinkle yeast over prime and let sit for 10 minutes or till foamy.

• In a big bowl or a mixer with a dough hook, mix mashed potatoes, heat milk, melted butter, salt, 4 ½ cups of flour, and the yeast combination. Combine on medium-low till mixed.

• Proceed including flour, a bit at a time till the dough pulls away from the bowl. Enable to knead within the mixer on low till easy and shiny, about 5-7 minutes.

• Place in a greased bowl and canopy with a kitchen towel. Relaxation in a heat place till doubled in dimension, about 1 hour.

• Divide dough in half, place every half right into a greased (or parchment-lined) 9×5 loaf pan. Enable to rise till doubled, about 45 minutes.

• Whereas the dough is rising, preheat the oven to 350°F.

• Bake the bread till golden on prime, about 45-55 minutes.

This recipe makes 2 loaves, 12 slices in every loaf. 
Notes
Scalding milk means it’s heated slightly below boiling. I exploit an instant-read thermometer however in case you don’t have one, warmth the milk simply till small bubbles type alongside the perimeters of the pot. As quickly as you see small bubbles on the facet, take away it from the warmth. Scalding the milk helps the bread rise higher because it denatures among the proteins.
If the bread begins to brown an excessive amount of, loosely cowl with foil.
Leftover potato bread will hold in wrapped within the fridge for five days. It may be frozen and can hold within the freezer for six weeks. 

Energy: 175 | Carbohydrates: 32g | Protein: 5g | Fats: 3g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 1g | Ldl cholesterol: 7mg | Sodium: 318mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

Vitamin data supplied is an estimate and can range primarily based on cooking strategies and types of elements used.

Course Bread

Delicacies American

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Recipe barely tailored Knott, Opal. “Potato Yeast Bread”. Recipe. Favourite Jap Star Recipes. Nashville, TN, 1968. 311. Print.