Potato Bread Recipe

By North East England (Guest Post)

Hi, If you like potato bread you will like these. Irish potato scones. Quicker and easier to make. 450g of potato boiled, drained and mashed. (You can use cold leftover but theyre not as light) Add 2 teasp salt, 25 to 50g butter and 100 g of flour. Mix together then knead lightly roll to half inch thick and cut into squares or triangles. Cook on a greased griddle for about 5mins each side. I have in my time added baking soda, cheese, bits of ham, onion and cooked them in the oven.

By

Autumn

Sandy 63 thats what my recipe called for on potato
flakes,,,, hope it works ok if you give it a try.

Wendy: My recipe did not say if you could use in
breadmaker....
Just watch closely if you try it in maker.

Sorry girls I was late replying back just happened to read back threw this area.

~~~Autumn~~~

By

Juana Cookie

7 cups Unbleached all-purpose flour
4 teaspoons instant (rapid rise) yeast
4 Tablespoons sugar
&frac; cup nonfat dry milk powder
&frac; cup instant mashed potato flakes
1 Tablespoon kosher salt
&frac; cup butter (softened)
2 large eggs
2-2&frac; cups warn water (about 110°)

Recipe

Mix together dry ingredients. Melt the butter in the warm water. Beat the egg into the butter/water mixture. Pour into dry ingredients and mix well. Knead the dough until it becomes shiney and elastic (about 10 minutes). Add additional water if the dough is too stiff.

Place dough in greased bowl, turning it over, to coat it. Cover, and rise for 1-2 hours, until it has doubled in size and is puffy looking, in a draft free place.

Turn dough out onto a lightly floured (or greased) work surface. Divide dough in half. Form into two loaves.

Place each loaf in a well-greased 9 inch bread pan. Cover and let rise for another 1-1&frac; hours.

While bread is in the second rise, pre-heat your oven to 375°. Place bread in oven and bake for 35-40 minutes. When bread is done, it will sound "hollow" when tapped on the bottom of the loaf.

Notes: If working on a granite or marble work surface, when kneading the dough, I have found that spraying the work surface with cooking spray, rather than flouring it, actually works better, as sometimes we add too much flour to the dough during the kneading process, which leads to a dry loaf.

By Wendy from Oz. (Guest Post)

Hi Autumn

Many thanks for the recipe for potato bread. Would I be able to use the same recipe in an electric breadmaker?
Many thanks again, for taking the time to answer my question.
Cheers
Wendy

By

sandy63

HEY THERE AUTUMN 10 cups of flour is that right?? i dont know but that sounds like alot to me. just checking because i have lots of potatoe flakes to use.

By

Autumn

Here you go Wendy:
INGREDIENTS:
1 cup milk
1/3 cup margarine
1/3 cup white sugar
4 teaspoons salt
3 cups warm water (110 degrees F/45 degrees C)
1 cup dry potato flakes
2 (.25 ounce) packages active dry yeast
10 cups all-purpose flour

DIRECTIONS:
Heat milk in a large saucepan over low heat until it bubbles; stir in butter or margarine, sugar and salt, then cool until lukewarm. Add warm water and potatoes and sprinkle in yeast until it dissolves. Then stir in 6 cups of the flour and mix all together. Add the remaining 4 to 5 cups of flour and mix. Let rest 15 minutes.
Turn dough out on a floured surface and knead softly until dough is elastic and smooth. Lightly oil a large mixing bowl; add dough and turn to coat. Cover with a damp cloth and let rise 1 hour or until dough has doubled in volume.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5 inch loaf pans.
Punch down dough and divide into 3 to 4 sections. Shape into loaves and let rise, covered, until volume is nearly doubled.
Bake at 400 degrees F (200 degrees C) for 30 minutes or until loaves sound hollow when tapped on the bottom