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Subject: REQ: Potato Bread
Newsgroups: rec.food.cooking

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From: K Thorman 
Date: Thu, 21 May 1998 22:45:25 -0700
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Does anyone have the recipe for potato bread? I had a roomate once who
insisted that it was much better than wheat bread. Since I've moved to
California I haven't seen it.

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From: brawny[at]mindspring.com (Bill)
Date: Fri, 22 May 1998 22:51:54 GMT
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My grandmother, now deceased, made potato bread all the time.    I believe that
she boiled up a couple of small potatoes, reserved the water and added the
mashed potato to the flour.  Used the reserved water for the liquid in the
bread.  

I love to make breads....they are such a wonderful thing to make since you can
add, leave out, etc any ingredient that you like.   

This is my favorite bread recipe and I use this to make many different bread
products.    Hope that you enjoy!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: White Loaf Bread
 Categories: Breads
      Yield: 2 Loaves
 
  2 1/4 ts Yeast
    1/2 c  Water
  1 3/4 c  Milk
      2 tb Sugar
      2 ts Salt
      2 tb Shortening
      6 c  White Lily Bread Flour
 
  Dissolve yeast in warm water (105F.);  set aside.  Heat milk, sugar,
  salt and shortening to 115F.  Stir into yeast mixture.  Beat in 2 1/2
  cups flour.  Stir in enough of remaining flour to make a fairly stiff
  dough. Turn out onto lightly floured surface.  Knead 10 minutes,
  slowly add flour a tablespoon at a time, as needed, to prevent
  sticking. Place dough in greased bowl, turning to greased surface is
  on top. Cover with damp towel and let rise in a warm place (such as
  an oven with a pan of hottest tap water on rack below) for an hour or
  until doubled in size.
  
  Punch down dough.  Turn out onto lightly floured surface.  Divide
  dough in half.  Shape each half into smooth ball.  Cover with damp
  towel. Let rest for 10 minutes.  Flatten to remove air bubbles. Roll
  into two 14x8" rectangles.  Roll up tightly (jelly roll fashion) from
  short side. Seal seam and ends.  Place in 2 greased 8 1/2 x 4 1/2"
  loaf pans. Let rise in warm place until sides of loaf are even with
  top of pan.
  
  Bake in preheated oven at 375F. for 45 minutes.  Cover with foil last
  15 minutes.  Remove from pans and cool on wire racks.
  
  Courtesy: White Lily Bread Company, Knoxville, TN
 
MMMMM
 
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Newsgroups: rec.food.cooking
Subject: Re: Potato Bread
============================

From: S.Mancini[at]t-online.de (S.Mancini)
Date: 22 May 1998 22:11:19 GMT
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Here is a recipe for Potato Bread (from James Beard's "American Cookery")
1 yeast cake or 1 package active dry yeast
1 tablespoon sugar
1/4 cup warm potato water (water in which potatoes had cooked)
1/4 cup butter
1 tablespoon salt
3/4 cup warm potato water and 3/4 cup warm milk, or 1 1/2 cups warm potato
water
3/4 cups mashed potatoes
5 1/2 to 6 cups all-purpose flour
-----------
Proof the yeast and sugar in the 1/4 cup warm potato water. In a large
mixing bowl combine the butter, salt, and liquids. Stir to melt the
shortening. Add the potatoes, stir in the yeast mixture, and add enough
flour to make a stiff dough. Turn out on a floured board and knead until the
dough is no longer sticky, 5 to 10 minutes. Place in a buttered bowl, and
roll the dough around so that it becomes coated with butter. Cover and allow
to rise until doubled in bulk, 1 1/2 to 2 hours. Punch down the dough and
knead briefly. Cover, and allow to rise again about 30 minutes. Place on a
floured board and divide into 2 parts. Mold into balls. Cover the dough and
let it rest 15 minutes. Shape into loaves and place into well-buttered
8 1/2 x 4 1/2-inch bread pans. Cover, and allow to rise in a warm place till
the dough appears above the top of the pans. Dust the loaves with flour.
Bake at 400 degrees 20 minutes, then reduce the heat to 350. Bake another 20
to 30 minutes, or until brown and hollow-sounding when tapped with the
knuckles. Immediately transfer to a rack to cool

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From: Harriet 
Date: Fri, 22 May 1998 20:29:15 -0230
--------
I haven't tried either of these yet, but hopefully they are what you are
looking for:

                   *  Exported from  MasterCook  *

                         BREADMAN'S POTATO BREAD

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Breadmaker

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         loaf
     3/4  cup           Water
   1      teaspoon      Applesauce
   2      teaspoons     Honey
   1      md            Egg (or 3 T liquid sub)
   1 3/4  cups          All-purpose flour
     1/4  cup           Whole wheat flour
     1/4  cup           Potato flakes
   2      tablespoons   Powdered milk
   1      teaspoon      Salt
   1 1/2  teaspoons     Yeast

Add according to your manufactures directions...

                   - - - - - - - - - - - - - - - - - -

                     *  Exported from  MasterCook  *

                            POTATO KUGEL BREAD

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Breadmaker                       Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WENDY CERACCHE DBCP84B-----
                        -----MAKES A MEDIUM LOAF-----
     1/2  cup           Mashed Potatoes *
     1/2  cup           Potato Water
   1 1/2  tablespoons   Vegetable Oil
     1/2  teaspoon      Salt
     2/3  tablespoon    Sugar
   2      cups          Bread Flour
   1      teaspoon      Yeast
   1 1/3  teaspoons     Wheat Germ

* Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan
cheese and horseradish. The dough is very liquid and the bread will not rise
very high but it makes a chewy bread similar in texture to a knish or a
potato kugel.

                   - - - - - - - - - - - - - - - - - -

============================

From: Susan 
Date: Sat, 23 May 1998 04:38:22 GMT
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luv2bake wrote:
> Categories    : Breadmaker

Can anyone please translate either of these to tell how to make them without
using a breadmaker, or please post a recipe of that type?   Thanks!!

============================

From: cmd 
Date: Sat, 23 May 1998 05:59:42 -0400
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Could somebody please re-pot the recipe for Potato Bread recipe?

Thanks, Clelia

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From: Bob Y. 
Date: Sat, 23 May 1998 15:57:08 -0500
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Actually, I think this needs to be done in the oven not a pot, but here
is a recipe:

				Potato Bread

	1 medium potato, peeled and cubed.
	2 pkgs active dry yeast
	2 Tbsp shortening
	6.5 to 6.75 cups all-purpose flour.
	1 Tbsp salt

Cook the potato in 1.5 cups water until tender. Cool to lukewarm. Set
aside 0.5 cups of the cooking water. Mash potato in remaining water,
adding water to make 2 cups potato mixture. Proof yeast in reserved
water. Combine potato mixture, yeast, sugar, shortening and 1 Tbsp salt;
mix well. Stir in 2 cups flour; beat well. Let rise in warm place till
double (abot 45 min.). Stir down and add enough of the remaining flour
to make a moderately stiff dough. Knead until smooth and elastic, about
10 minutes.

Shape into ball, put in greased bowl, turning once to cover. Cover and
let rise until double (about 45 min). Punch down onto floured work
surface and divide in half. Let rest 10 minutes, covered. Form into
loaves and bake in two grease 8.5x4.5x2.5 pans. Cover and let rise till
almost double (about 45 min). If desired, brush tops lightly with milk
and dust with flour. Bake at 375F for 40 to 45 minutes. Remove from
pans and cool.

============================

From: idlewild[at]webspan.net (Idlewild)
Date: Sun, 24 May 1998 14:02:51 -0500
--------
weller@my-dejanews wrote:
> Can anyone please translate either of these to tell how to make them without
> using a breadmaker, or please post a recipe of that type?

Potato Bread

Recipe By:      James Beard

1       package active dry yeast        
1/2     cup     + 1 T granulated sugar  
1/2     cup     warm water      
1       cup     warm milk or potato water       
1 1/2   sticks  (3/4 cup) butter, softened in the milk  
1 1/2   tablespoons     salt    
2               eggs    
1       cup     mashed potatoes (instant is ok) 
6       cups    all purpose flour       

Dissolve the yeast and tablespoon of sugar in the warm water and let
proof for ~5 minutes.  Then add the warm milk or potato water (water in
which the potatoes were cooked), butter, 1/2 c sugar, salt, and eggs to
the yeast mixture, and stir to blend thoroughly.  Add the mashed
potatoes and stir well.  Then add the flour, 1 cup at a time, beating
well after each addition, to make a thoroughly stiff dough.  (You may
not need the full 6 cups.)  Turn out the dough on a floured board and
knead for 10-12 minutes, until the dough is very smooth and shows great
elasticity.  Shape into a ball.  Butter a large mixing bowl, place the
dough in the bowl, and turn to coat all sides with the butter.  Cover
tightly and refrigerate overnight to let rise.  (In testing, we have
refrigerated it as much as 16-18 hours.)  

Remove from the refrigerator, punch down, and turn out on a floured
board.  Let rest for 5-6 minutes, then knead vigorously for 4-5 minutes
and let rest again.  Shape into two loaves.  Place in two well-buttered
9x5x2 inch tins, or form into a ball and place it in a well-buttered 9
inch pie tin to make a single round loaf.  In either case, let the dough
rise until it is doubled in bulk.  (Because it has been refrigerated for
a lengthy period, the rising time may be as long as 4 hours.  So be
patient.)  Preheat the oven to75 deg F and bake the loaf or loaves for
40-45 minutes.  Remove the bread from the tins and rap the top and
bottom with your knuckles.  If you get a hollow sound, it is done.
Return the bread, standing free now, to the oven, placing it directly on
the oven rack to bake and crisp and color the crust.  Cool thoroughly
before slicing.  

Notes:  I never do the refrigerator rise - my fridge is too cold for any
yeast action.  I tried using potato flakes once (not reconsituted) and
"real" mashed potatoes and potato water once.  The "real" stuff worked
much better.  Rather than buttering the bowl, I just cover the bowl with
a shower cap (thanks to Barb Schaller for the idea!) and let it rise.
Beard notes that you can omit the 1/2 c of sugar entirely, and that you
can use half whole-meal, whole-wheat, or graham flour.  


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