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There’s really nothing just like the odor of selfmade bread baking the oven.

Home made Potato Bread bakes up gentle and fluffy, with a young golden crust and a gentle buttery taste! This bread is tender but sturdy sufficient for sandwiches or dunking into your favourite beef stew.

Serve a slice recent from the oven with a slather of butter, make a gourmand sandwich, or cool and freeze for an additional day. Potato bread is without doubt one of the best, most scrumptious bread recipes in our recipe field.

What’s Potato Bread?

There are several types of potato bread, this model is just like white bread however a bit of bit heartier. It’s totally different from Irish potato bread (which is extra like a skillet bread).

  • This fast and straightforward yeast bread recipe could have you feeling like an expert baker.
  • Chances are high, all the components are already within the pantry.
  • We retailer this bread within the fridge and it retains for a few week, though it by no means lasts that lengthy!
  • There’s nothing fairly like recent bread from the oven for toast, sandwiches, and even pizza.

ingredients to make Potato Bread

Substances in Potato Bread

POTATOES Russets are the very best potatoes to make use of since they’ve a excessive starch content material. Nonetheless, any selection will do. The potatoes are cooked and mashed, leftover mashed potatoes have added milk/butter and should or might not work properly on this recipe. For the very best outcomes, I’d suggest cooking the potatoes on their very own for this recipe.

FLOUR All-purpose white flour is used on this recipe because it bakes into the proper texture with the potatoes.

YEAST/SUGAR/BUTTER These components are required for the correct rising of the dough. Sugar is required to activate the yeast so it might probably correctly bind with the potatoes and flour. Butter is added to the dough to create taste and bake some colour into the crust.

MILK On this recipe the milk is heated to only earlier than boiling after which cooled. This is called scalding and  it helps the bread rise higher because it denatures among the proteins. This step might be skipped however I do discover it offers a greater rise. Heat the milk simply till small bubbles kind alongside the perimeters of the pot. As quickly as you see small bubbles on the aspect, take away it from the warmth.

process of adding yeast and ingredients together to make Potato Bread

Make Potato Bread

Put a brand new twist on a easy bread recipe!

  1. Boil potatoes and mash (save among the potato water).
  2. Warmth and funky the milk per the recipe beneath.
  3. Mix sugar, potato water, and yeast. Let relaxation a couple of minutes.
  4. In a mixer mix potatoes, milk, butter, salt, some flour, and yeast. Knead with mixer.
  5. Cowl and permit the dough to rise. Add to loaf pans and rise once more.
  6. Bake.

process of adding Potato Bread dough to pans

Suggestions for the Greatest Bread

  • Use a kitchen thermometer to gauge the temperature of the scalded milk and potato water. If one isn’t obtainable, scald the milk till small bubbles kind across the within the pot. Yeast is able to use when the highest of the liquid is foamy.
  • Let bread ‘proof’ or rise in an space away from drafts the place the temperature is fixed. Cowl frivolously with a kitchen towel.
  • Rise the bread till doubled in dimension.
  • Permit cooling within the pan a couple of minutes earlier than eradicating the loaf from the pans.
  • As a result of selfmade potato bread is made with out preservatives, it’ll last more if stored lined within the fridge. Or freeze a loaf or slices for as much as 6 weeks.

loaf of Potato Bread

Extra Home made Bread

Did you make this Potato Bread? You should definitely depart a score and a remark beneath!

Potato Bread

Home made Potato Bread seems completely gentle & fluffy each time!


Observe Spend with Pennies on Pinterest

Mash Potatoes

  • Peel potatoes and minimize into 1-inch chunks. Place in a saucepan and add water to cowl 1-inch above the potatoes. Convey to a boil, cut 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 properly 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 kinds bubbles alongside the aspect of the pot or till it reaches 181°F on a thermometer. Permit the milk to chill to 105-110°F (it ought to be heat however not likely 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. Permit 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. Permit 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 just under boiling. I exploit an instant-read thermometer but when you do not have one, warmth the milk simply till small bubbles kind alongside the perimeters of the pot. As quickly as you see small bubbles on the aspect, 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.

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

(Diet info supplied is an estimate and can differ based mostly on cooking strategies and types of components used.)

Course Bread

Delicacies American

close up of loaf of Potato Bread with a title
slices of Potato Bread with loaf in the back and a title
close up of Potato Bread slices with a title
Potato Bread loaf and slices with a title

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



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