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Potato Bread

Submitted by: suzanne-mcminn on April 28, 2015
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
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Potato Bread

A moist and delicious loaf or rolls!

Featured on CITR

Difficulty: Easy

Servings: 1 loaf

Prep Time: 30 minutes plus rising time   Cook Time: 25 minutes  

Ingredients

1 1/2 cups warm water
1 teaspoon yeast
1/2 teaspoon salt
2 tablespoons sugar
1 cup mashed potatoes*
3 to 3 1/2 cups flour


Directions

*For the mashed potatoes, you can cook and mash plain potatoes, or use leftover mashed potatoes. If you use leftover mashed potatoes, you’ll be adding some milk, butter, and salt to the dough–which is extra delicious, but you will probably want to omit adding any further salt to make up for the salt that may be in your leftover potatoes.


In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Add the mashed potatoes.
IMG_5174
Stir in the first cup of flour with a heavy spoon. Add more flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary with your mashed potatoes, which will slightly decrease the usual amount of flour. Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. With floured hands, shape dough into a loaf (or a dozen dinner rolls) and place in a greased pan. Cover and let rise. (About an hour, depending on the temperature in your kitchen.)

Bake a loaf for 25 minutes in a preheated 350-degree oven. Rolls will need a slightly shorter baking time.

Categories: Breads, Vegetable Breads, Yeast Breads

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  1. 1-31
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    Profile photo of DancesInGarden

    I have made Grandmother bread many times now and love it. I wanted to try this variation for hamburger buns. Too lazy to peel and mash a potato I used some leftover garlic mashed potatoes. AMAZING! The texture is soft and pillowy and they raised quite well. I wasn’t sure how to divide the dough so decided on 8, but the buns were really really big LOL. I think 10 for large buns and even 12 for regular sized buns. Brushed them with egg white stirred with milk for shiny tops.

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