Farmhouse Potato Bread Recipes

Steps:

• Peel and boil about 6 small potatoes in salted water in a small saucepan. In the meantime, measure the milk, margarine, sugar and salt together. When the potatoes have cooked through, drain them and mash in the milk mixture. Transfer into a food processor and pulse until smooth. By now, the mixture should have cooled to about 110 degrees. Sprinkle in the yeast and let rest for 10 minutes.
• Place the flour in the bowl of a stand mixer and attach the dough hook. Pour in the potato mixture and run the mixer for 10 minutes. Coat the dough ball with half of the olive oil and roll it around in the bowl. Cover the bowl with a moist cloth and let rise in a warm place for about 30 minutes or until doubled.
• Using a floured surface, knead the dough about a dozen times; coat it with the remaining olive oil and return it to the bowl. Cover with the moist cloth and let it rise again in a warm place for about 30 minutes or until doubled.
• Use cooking spray to coat two loaf pans. Punch the dough down, form it into two separate loaves and set it into the pans. Cover it and let it rise one final time in the warm place for about 15 minutes. Preheat the oven to 375 degrees.
• Mix the honey and water together and brush it over the surface of the loaves. Bake for approximately 30 minutes or until a rich golden brown, and hollow sounding when tapped. Cool for 5 minutes, then remove from pans to cool completely.

Steps:

• In a large bowl, stir yeast into water to soften. Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
• Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
• Turn dough out onto a lightly oiled work surface and divide in half. Shape each half into a ball and place onto a well-greased baking sheet. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
• About 10 minutes before baking, preheat oven to 375 degrees. Place a shallow pan on the bottom shelf of the oven. Just before baking, brush each loaf liberally with extra olive oil and cut a cross about 1/4-inch deep into the top. Place the bread in the oven and put 5 ice cubes into the pan on the bottom shelf. Close the door quickly to prevent steam from escaping. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees. Immediately remove bread from baking sheet and cool on a rack.

Steps:

• Dissolve yeast and 1 cup warm water in a large mixing bowl. Let rest 10-15 minutes.
• Add salt, sugar, shortening and 3 1/3 cups warm water.
• Gradually mix in 10 cups of flour. Add up to 2 more cups until dough is no longer sticky.
• Knead for 10 minutes. Cover the bowl and let rise for 1 hour until dough doubles in size.
• Punch down dough, form into 4 loaves, place into loaf pans and let rise again until double in size(about an hour).
• Place in preheated oven at 375 degrees and bake until golden brown (about 35 Minutes).
• This recipe also works well halfed.
• For whole wheat bread, substitute 4 cups of whole wheat flour mixed with 6 to 8 cups of white flour.
• I cool slice and freeze the extra laoves for later.