Friday, March 14, 2014

Potato Bread

* 1 tbsp yeast
* 3 1/2 oz sugar
 * 12 oz lukewarm water or potato water (the water the potatoes were boiled in)
* 6 oz softened butter
* 2 1/2 tsp salt
* 2 large eggs
* 7 oz mashed potatoes (from about 1/2 lb potatoes)
* 27 1/2 oz AP flour

1. Beat together all of the dough ingredients, using the flat beater paddle of your stand mixer.  Beat for 4-5 minutes at medium high speed, stopping the mixer twice to scrape down the sides and bottom of the bowl.  The mixture should start to become smooth and a little shiny.
2. Switch to the dough hook and knead the dough at medium speed for 7 minutes, stopping to scrape the bowl twice.
3. Scrape the bowl into a ball and place it in a lightly greased bowl.  Cover.  Refrigerate the dough overnight, or up to 24 hours.
4. Remove the dough from the refrigerator, divide it in half, and shape it into two 9" loaves.  Place them each in a lightly greased 9 x 5 loaf pan.
5. Cover the pans with lightly greased plastic wrap and allow the dough to rise until it has crowned 1" above the rim of the pan.  Since the dough is cold, this may take 2- 4 hours.
6. Bake the loaves for 25 minutes in a preheated 350 F oven.  Tent the aluminum foil and bake for an additional 15-20 minutes.
7. Remove the bread from the oven and place the pans on a rack.  After 5 minutes gently turn the loaves out onto the rack to cool completely.  Store, tightly wrapped at room temperature for several days.  For longer storage, wrap well and freeze.

This makes two loaves.  When the loaves came out of the oven, I think we all ate almost a whole loaf!  There really is nothing like warm bread...yum!  And there is something about potato bread...extra soft and really delicious!  We have had potato rolls before, but never a full loaf.  We loved this so much that I am sure we will definitely make this again and again! 

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