Stove Top Potato Bread Recipes

Steps:

• Butter a 9-inch Dutch oven and set aside.
• Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
• Transfer the dough to the prepared Dutch oven, cover and let rise until doubled in size, about 1 hour.
• Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.

Steps:

• Peel and dice potatoes.
• Place in a medium saucepan, cover with water and add salt.
• Bring to a boiling and cook until crisp-tender, about 4 minutes; drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add potatoes and set aside.
• In a medium mixing bowl, mix dry ingredients and parsley, if desired.
• Cut in remaining butter with a pastry blender or fork until the mixture resembles crumbs.
• In a cup, whisk together the buttermilk and egg.
• Add buttermilk mixture to dry ingredients and stir well to combine.
• With floured hands, divide dough into thirds.
• Mix one third into potatoes, pressing into pan.
• On a lightly floured board, shape remaining dough into a patty to fit in skillet.
• Press dough patty onto potato mixture.
• Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough.
• Cover skillet tightly and cook over medium heat about 18 minutes or until dough is firm.
• In the meantime, preheat broiler.
• Remove skillet lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden.
• Serve immediately.

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:

• Melt butter in a large frying pan with a lid. When it is foaming, add potatoes. Shake well so they are covered in butter and in a single layer. Sprinkle over a little salt.
• Cover and cook gently for about 30 mins, tossing the pan frequently, until the potatoes are tender. Leave them in the hot butter until ready to serve and sprinkle with salt and pepper.

Steps:

• Preheat oven to 450 degrees F (250 degrees C).
• Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
• Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.