Potato Kugel Bread * Karen's Herb Oatmeal-Potato Bread

Potato Bread - Breadmaker * Irish Potato Bread - Breadmaker

Potato Bread * Potato Bread #2 * Potato Rolls

Refrigerator Potato Rolls

 


 

Potato Kugel Bread

 

1/2 cup Mashed Potatoes *

1/2 cup Potato Water

1 1/2 tablespoon Vegetable Oil

1/2 teaspoon Salt

2/3 tablespoon Sugar

2 cup Bread Flour

1 teaspoon Yeast

1 1/3 teaspoon Wheat Germ

 

* Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan cheese and horseradish. The dough is very liquid and the bread will not rise very high but it makes a chewy bread similar in texture to a knish or a potato kugel.


Karen's Herb Oatmeal-Potato Bread

 

1/2 c Mashed potato

1 Extra-large egg

4 tb Butter, at room temperature OR use vegetable oil

3/4 c Water

3/4 ts Dried thyme, rosemary,

Oregano, or basil OR A combination

2 1/2 c Unbleached white flour

1/2 c Quick-cooking oats

1 t Salt

1 tb Sugar

1 tb Active dry yeast

AFTER BEEP

2 tb Sunflower seeds

Place all the ingredients except the sunflower seeds in machine in order suggested by manufacturer and program for raisin bread. When beeper sounds, add the sunflower seeds.


Potato Bread - Breadmaker

 

 

1 1/2 c Water

2 tb Butter

3 tb Sugar

1 ts Salt

4 1/4 c Bread flour

2/3 c Instant mashed potato flakes

1 1/2 ts Active dry yeast

Measure all ingredients in pan in order according to your machine's directions.

Yield: 2 Lb loaf


Irish Potato Bread - Breadmaker

 

1/4 c Potato water* for Welbilt/ Dak ad 2 tbsp. more water

3 c All-purpose flour

1/3 c Plain mashed potatoes, at room temperature

1 1/2 ts Salt

1 1/2 tb Butter or margarine

1 1/2 tb Sugar

1 1/2 ts Red Star active dry yeast for 1 1/2 lb. Panasonic/ National use 3 tsp. yeast & for 1 1/2 lb. Welbilt/Dak use 2 tsp. yeast

 

Debbie Carson


Potato Bread

 

3/8 c Milk

1/4 c Potato water* - for Welbilt machine add 1 tbsp. more water

2 c All-purpose flour

1/4 c Plain mashed potato, at room temperature

1 ts Salt

1 tb Butter or margarine

1 tb Sugar

1 1/2 ts Red Star active dry yeast

*The water in which you cooked the potato

 

Place the ingredients in the bread pan, insert it into the bread machine, select a light crust setting and press "start".

After cooking remove bread from pan and place on cake rack to cool. Allow to cool 1 hour before slicing.

 

Source: Bread Machine Magic by Linda Rehberg & Lois Conway,

 


Potato Bread #2

 

2 tablespoons sugar

4 teaspoons salt

2 packages active dry yeast

8 cups(about) all-purpose flour

1/2 cup water

1 1/2 cups mashed potatoes

1 1/2 cups milk

1/4 cup butter -- or margarine

2 eggs

 

In large bowl, combine sugar, salt, yeast and 1 1/2 cups flour. In 2-quart saucepan, mix water, mashed potatoes and 1 1/2 cups milk; add butter; over low heat, heat until very warm (120* to 130*F) stirring often. Butter does not need to melt. With mixer at low speed, gradually beat liquid into dry ingredients just until blended; beat in eggs. At medium speed, beat 2 minutes, occasionally scraping bowl. Beat in 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. Stir in enough additional flour (about 3 1/4 cups) to make a soft dough. On well-floured surface, knead dough about 10 minutes, until smooth and elastic, kneading in about 1 1/2 cups flour. Shape into ball; place in greased large bowl, turning to grease top. Cover; let rise until doubled, about 1 hour.Punch down dough; turn onto lightly floured surface; cut in half; cover; let rest 15 minutes. Grease two 2-quart round, straight-sided, shallow casseroles. Shape 1 piece of dough into ball; place in casserole. Cut 2 parallel slashes on top. Repeat. Cover; let rise until doubled; about 1 hour. Preheat oven to 400*F Brush each loaf with milk. Bake 40 minutes or until well browned and loaves sound hollow when tapped with fingers. Remove loaves to cool on wire racks.

 

Recipe By : Good Housekeeping Illustrated Cookbook


Potato Rolls

 

2/3 cup sugar

2/3 cup shortening

1 cup mashed potatoes

2 1/2 teaspoons salt

2 eggs

2 packages active dry yeast

1 1/3 cups warm water (110-115 degrees) divided

6-6 1/2 cups flour

In a large mixing bowl, cream sugar and shortening. Add potatoes salt and eggs. In a small bowl, dissolve the yeast in 2/3 cup of warm water; add to the creamed mixture. Beat in 2 cups flour and the remaining water. Add enough remaing flour to form a soft dough. Shape into a ball; do not knead. 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; divide into thirds. Shape each portion into 15 balls and arrange in 3 greased 9inch round baking pans. Cover and let rise until doubled, about 30min. Bake at 375 for 20-25 minutes. Remove from pans to cool on wire racks...Yield 45 rolls.


Refrigerator Potato Rolls

 

4 servings mashed potatoes

4 1/2 - 4 3/4 cups flour

1 package dry yeast

1 cup milk

1/2 cup shortening

1/2 cup sugar

1 tsp. salt

2 eggs

 

In large mixing bowl thoroughly mix 2 cups flour and yeast. In pan heat milk, shortening, sugar and salt until warm (115 - 120 degrees). Stir in potatoes. Add to dry mixture in bowl. Add eggs. Beat at low speed for 1/2 minute. Beat 3 minutes at high speed. By hand stir in enough remaining flour to make a soft dough. Place dough in greased bowl; turn once to grease surface. Cover and refrigerate several hours or up to 1 week.

To use dough, grease 13 x 9-inch pan. Makes 32 rolls. Cover and let rise about 45-60 minutes. Bake at 375 for 25 - 30 minutes.

 

Back to Various Recipes

Baked & Smashed Potatoes Fried Potatoes

Mashed Potatoes Potato Cakes Potato Casseroles Potato Pies

Potato Salads Potato Soups Potato Varieties, Tips and Misc.