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Potato White Bread

 
118

Potato White Bread recipe

Yield

24

servings

Prep

45

min

Cook

45

min

Ready

4

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

13 ounces russet potatoes
3 tablespoons brown sugar
firmly packed
1 tablespoon yeast, active dry
4 ½ cups all-purpose flour
or as needed
3 tablespoons butter
melted and cooled
2 teaspoons salt

Directions

Scrub potatoes, slice and boil in water to cover until soft.

Place the potatoes and cooking water in blender container and add water to bring measure to 3 cups; purée and transfer to large bowl.

Stir in brown sugar and cool to lukewarm.

Sprinkle yeast over, stir to dissolve and let rest at room temperature 45 minutes.

Stir in 1½ cups of the flour and beat vigorously about 3 minutes until air bubbles form.

Stir in butter and salt, beat well and gradually add 1 to ½ cups of the remaining flour.

Let rest at room temperature 45 minutes.

Mound remaining flour on board, turn dough out and, using a steel baker's scraper, knead in the flour until dough is stiff enough to knead by hand.

Adding additional flour as needed to prevent sticking, knead 3 to 5 minutes.

Dough willl be soft and slightly sticky.

Divide into 2 equal portions, knead briefly, form into 2 loaves and place in 2 oiled loaf pans.

Cover with tea towel and let rise in a warm place 45 minutes or until almost double in size.

Place in oven, turn heat to 350℉ (180℃) F and bake 45 minutes or until bread tests done.

Turn out onto wire rack, turn right side up and cool.

 

* not incl. in nutrient facts

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Comments

Wait, your prep time is SO misleading! I'm sorry, but just your first two sets alone are more than 45 minutes! You made it seem like I could have it done by dinner time... It's 4pm. I had to go through all the privacy settings and everything, mostly because the little window was disproportionate, and I could not even read it. This recipe looks interesting enough to try, but I don't know how worth it all the browsing busywork was just to look at it. :/ It's still a multiple hour recipe. I'm needing a fairly quick recipe. Thought since it mentions potato puree, it would be a sort of "quick-bread" version of the recipe I have that's meant to put use to the potato water.

over 2 years ago

Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 65514% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 1249mg 52%
Total Carbohydrate 41g 41%
Dietary Fiber 5g 19%
Sugars g
Protein 32g
Vitamin A 5% Vitamin C 5%
Calcium 4% Iron 41%
* based on a 2,000 calorie diet How is this calculated?

 

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