Easy Potato Bread Recipes

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.

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.

Steps:

• Place ingredients in the bread machine in the order suggested by the manufacturer. Set machine to Light Crust.

Steps:

• Please note the above ingredients are approximate. Potato Bread is best made while potatoes are still hot.
• Peel and boil potatoes until tender.
• While hot, mash potatoes well with salt and butter.
• Gradually work in flour in smaller increments until a soft dough forms. Dough should be a little tacky but workable.
• Turn out onto floured surface and knead for about 1 minute.
• Divide and roll into a circular shape about 9" and 1/4" thick.
• Cut into 6 or 8 'farls' (wedges).
• Grill in a hot, greased griddle or pan until well browned on both sides.

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Mix the flour, soda, salt, and herbs together in a bowl.
• Wash and peel the potatoes and puree them in a food processor until there are no remaining chunks.
• Transfer the potatoes to a large bowl and mix in the egg, milk, and oil.
• Add the dry ingredients to the potato mixture and mix well.
• Pour the mixture into a greased 9x5 inch pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.

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).

Steps:

• Combine 1/4 cup of the warm water, 1 tablespoon of the light brown sugar, and the yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook). Use a wooden spoon or whisk to mix well. Make sure the yeast is completely dissolved.
• Whisk together the flour mix, millet flour, xanthan gum, and cardamom. Set aside.
• In a pan, combine the mashed potatoes, remaining 1 cup water, salt, 1/3 cup of the vegetable shortening, rice milk powder, and remaining 1/3 cup light brown sugar. Mix well. Heat until warm and the shortening has melted. Let come to 110° to 115°F.
• Add the egg replacer to the yeast mixture, stirring well. Add the potato mixture to the yeast mixture and beat on medium speed until combined, about 1 minute.
• Add the flour mixture to the liquid mixture in two batches, mixing well on medium speed for about 1 minute, until the dough is fully combined.
• Grease a 9 by 5-inch loaf pan liberally with vegetable shortening.
• Use a rubber spatula to turn the dough out onto a well-floured board, flour your hands well, and pat the dough into a disk 7 inches in diameter and 1 1/2 inches thick. Flip, and then pat into a rectangle about 11 inches long and 1 1/2 inches thick. Roll up, starting from the longer edge, and seal the seam tightly, pressing down lightly to press out any trapped air pockets. Make sure the seam is on the bottom. Tuck both ends of the loaf under (against the seam), so the dough will fit in the loaf pan. The dough will be soft, but don't worry, it's supposed to be. Transfer to the loaf pan. Melt the remaining 1 tablespoon shortening (about 30 seconds in the microwave should do it) and use a pastry brush to coat the top of the loaf. Cover with a folded clean dish towel or cloth napkin. Place the loaf pan in a dishpan and pour hot water to come two-thirds up the sides of the loaf (or just fill your kitchen sink basin). Be sure to fold your cloth so it's not dragging in the water. Let the loaf rise for 1 hour. I generally replace the hot water with new hot water after the first 30 minutes. Check it periodically to make sure it's still quite warm.
• After the dough has risen for 1 hour and has about doubled in size, place the loaf in a cold oven. Set the temperature to 400°F and bake for 20 minutes. Reduce the temperature to 325°F and bake for 40 minutes longer, or until the loaf is deeply golden on top. Transfer to a cooling rack, turn out of the pan, and let cool (if you can wait that long!).
• Contrary to popular belief, bread products actually dry out faster in the fridge. When storing your gluten-free breads, let them cool completely, then wrap them tightly in foil, plastic wrap, or a freezer bag (with the extra air squeezed out) and store them at room temperature, preferably in a bread box. To crisp up your crust again, just reheat the bread in a 350°F oven for about 15 minutes until warmed through. Or slice and toast individual slices. You may also store your breads in the freezer for up to 3 months. Just remove from the freezer, let defrost to room temperature, and rewarm in the oven as directed above.