Wednesday, October 16, 2013

Potato Bread

I love making bread.  It probably has a little to do with the fact that I love making food for my family and knowing what's in what we eat, I love science, and I love bread.  I love bread so much I know I will never again be 100 pounds.  Two things I will not give up to be skinny are bread and beer.  Sorry thigh gap, you are not for me.

If you think you can't make bread at home or it's too complicated, don't be afraid!  You can totally do it and love it. There are a few basic concepts that you can stick to and you will be baking artisan loaves in no time.  If you want to start with something simple, here is a link to a super easy bread I make when I want to throw something together quick and easy.  It is great for just starting out.

This bread is a potato bread which is exactly what it sounds like.  There are mashed potatoes in the dough.  I love this bread because it is moist, flavorful, and works great for sandwiches. toast, or anything you want it to be. Give it a try and say goodbye to thigh gaps forever! (maybe that's not a good selling point)

Potato Bread

2 medium potatoes (I use russet) peeled and diced
31/2 -4 cups bread flour
1 1/2 teaspoons salt
3 tablespoons butter diced and room temp
2 teaspoons active dry yeast
2 tablespoons sugar
3 tablespoons rolled oats
2 tablespoons dry milk
1 cup warm water

Boil the potatoes in a saucepan until soft, drain and mash until smooth. Let cool.

In a mixing bowl or the bowl of your electric mixer, mix the sugar, yeast and warm water and let sit for 5 minutes until foamy.

In a separate bowl, sift the flour and salt, add the butter and mix it in with your fingers until it is broken up throughout the flour mixture.  Add the oats, dry milk, mashed potatoes and yeast mixture. Knead by hand or with your mixer, using the dough hook, for 5 minutes adding flour as needed until the dough is smooth and elastic.  (the amount of flour sort of depends on the moisture in your potatoes. Use your judgment)

Place the dough in an oiled bowl and let rise one hour or until doubled in size.  Remove the dough from the bowl and put it on a floured board and knead it a couple times, shape it into a loaf, and place it into a buttered loaf pan.  Let it rise for 30 more minutes.

In the meantime, heat your oven to 425. When the loaf is ready, bake for 25-30 minutes. Transfer to a wire rack and let cool. 


This is what happens when you get a phone call while your yeast is proofing...


sheryl kostelyk said...

This is what my Grandma Clausing's bread looked like!!!

Bobbi said...

Sarah, do you know what the "mashed" potatoes equal to ~ 1/2 c.? 1 c.? Just curious..... making this tonight! IT looks fabulous!!!!!Thanks! Bobbi

sarah said...

Bobbi, it comes out to about a cup depending on your potatoes. Mainly, you don't want them really wet so drain them well. I hope you like it

sarah said...

It's yummy! Did she use mashed potatoes?

Bobbi said...

Made it last night! It was so very very very good!!! :) Thanks for a really yummy recipe!! Mine did not look as rustic as yours....I was bummed about that. I am thinking I molded it into toooo nice of a dough log before putting it in the pan..... It rose so nice and light and lovely! (Makes really good grilled cheese too!)

Heather. said...

Thigh gap be damned! Give me all the carbs and spirits!

sarah said...

Yes. Carbs and spirits are as good as it gets.

sarah said...

Bobbi, that's great! Mine are rustic mostly because I am either lazy or in a hurry and I slam the dough around and plop it in the pan. heehee. Thank you for making it and for letting me know!

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