Potatobreadbreadmachine Food

BREAD MACHINE POTATO-ROSEMARY BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.

POTATO BREAD-BREAD MACHINE

Steps:

• Pour the water and oil into the bread pan. If your instructions specify that the yeast is to placed into the pan first, reverse the order in which you add the liquid and dry ingredients.
• Sprinkle over the flour, ensuring that it covers the water. Add the mashed potato and milk powder. Add the salt and sugar in separate corners of the bread pan. Make a small indent into the centre of the flour and add the yeast.
• Set the machine to basic and medium crust and start.
• To glaze the loaf, brush the top with milk either at the beginning of cooking time or halfway through.

BEST POTATO BREAD

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.

BREAD MACHINE POTATO BREAD

Steps:

• Can make rolls and bread.
• Dough cycle and normal cycle.
• Follow manufacturers directions.
• Makes a 1 1/2 lb.
• loaf.

POTATO BREAD (BREAD MACHINE)

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.

EASY POTATO BREAD

Steps:

• Gather the ingredients.
• In a large bowl, mix together the mashed potatoes, beaten eggs, and softened butter.
• Stir in the sugar, salt, yeast, and warm filtered or bottled water.
• Mix in the flour 1 cup at a time, sifting before each addition, until the dough can be easily kneaded by hand.
• Turn the dough out onto a floured board or surface and knead it until it is smooth and elastic. ( Kneading helps develop the gluten and create long strands, which make the end product more springy.)
• Grease a bowl with olive oil. Add the dough and flip it over inside the bowl so all sides are lightly greased. Cover the bowl and let the dough rise for 1 to 2 hours, until doubled in bulk. (Putting it in the warmest place in your kitchen helps it to rise.)
• Punch down the dough by making a fist and pressing firmly in the center of the dough.
• Fold the edges of the dough into the center of the bowl to form a ball. Turn it out onto a lightly floured board and briefly knead out the bubbles.
• Divide the dough in half and make 2 loaves.
• Place each loaf in a greased 8 x 4 x 2-inch bread pan. Cover and let the dough rise a second time for 40 minutes or until doubled.
• Bake at 375 F for 40 minutes or until the bread sounds hollow when the top is tapped.
• Remove ​the loaves from the pans and let them cool on a rack. Enjoy toasted, as a sandwich, alongside a meal, or simply as is.

CRUSTY POTATO BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.

POTATO BREAD

Steps:

• Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.
• Sprinkle the yeast over the liquids.
• Add the sugar, egg, salt, potatoes, butter and flour.
• Use the paddle attachment to mix the ingredients just until combined.
• Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
• Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.
• Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).
• Divide the dough in two and shape into two loaves.
• Place the dough into two greased 9x5 loaf pans.
• Cover the pans and put them in a warm place, allowing the dough to rise again until almost double (about 25 minutes).
• Preheat the oven to 350 degrees.
• Bake the bread (uncovered) for 30-35 minutes or until the tops are dry and firm, with a golden brown color.
• Remove the bread from the pans and allow them to cool on a wire rack.
• Store in an airtight container.
• *Calories are based on two loaves, each being cut into 10 slices. 1 slice per serving.

POTATO BREAD

Steps:

• Boil potato until soft. Drain and reserve cooking liquid. Press the potato through a food mill.
• Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature.
• Meanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes.
• Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.
• Preheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped.

POTATO BREAD

Steps:

• Mash the potato and add the potato water, salt, sugar, and shortening.
• In a medium sized bowl mix 5 cups flour and yeast.
• Add lukewarm liquid mixture and work into flour.
• Knead remaining 2 cups of flour into the dough.
• Let rest in a warm place for 30 minutes.
• Work down and form into loaves.
• Place into pans and let rise until doubled in size.
• Bake at 375 degrees for 35 minutes.
• Remove from pans and brush butter over entire surface of loaves.

POTATO BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

POTATO BREAD III

Steps:

• In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.
• In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.
• Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.
• Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.

POTATO BREAD (BREAD MACHINE)

Steps:

• In the bowl of your bread machine, add the ingredients in the order that they are listed. Make sure that the yeast is not touching the water.
• Select basic setting.

POTATO BREAD

Steps:

• Preheat oven to 190°C (375°F).Wash potatoes, cut into pieces, and boil in salted water for approximately 35 minutes according to size. Drain and mash. Let cool to room temperature.Dissolve yeast in warm milk and set aside for 10 minutes in a warm spot away from draughts.In a large bowl, mix milk and yeast with butter, beaten egg, flour, cornmeal and mashed potatoes. Mix well until you get a smooth ball of dough.On a large work surface, knead dough until it becomes soft and smooth (approx. 10 minutes). Flour as needed.Place dough in an oiled bowl and set aside until it doubles in volume (approx. 1 hour). Avoid draughts.Remove dough from bowl and knead again for approximately 5 minutes. Flour as needed.Divide the dough into six equal parts and place each part into a small 500 ml (2 cup) bread mould. Let rise for 30 minutes.Brush tops of bread with a bit of milk and sprinkle with a bit of cornmeal.Bake for 30 to 45 minutes according to the size of moulds. Unmould loaves to cool.

OLD FASHIONED POTATO BREAD (BREAD MACHINE)

Steps:

• 1. Combine potato and water in a small saucepan. Simmer, covered, until the potato is tender, abut 10 minutes;slip off the peels. Mash or puree the potatoe with its water (do not drain; you want the water). Pour the potato-water mixture into a 2 cup glass measuring cup and add additional water to make 1 2/3 cups. Cool to room temperature.
• 2. Place all the ingredients in order specified by the manufacturer of your machine; adding the potato mixture with the liquid ingredients. Set crust to medium and program for the Basic cycle. This recipe will not work with the Delay Timer function. Immediately remove bread from the bread pan and place it on a rack. Let cool to room temperature before slicing. Yeild 1 (2 lb) loaf.