* Exported from MasterCook *
Bread, Potato Bread from Idahoan(r)
Recipe By :Idahoan
Serving Size : 30 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Low Fat
Posted Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Idahoan(r) Original Mashed Potatoes -- Note *
1 1/2 cups warm water
4 1/2 tsp active dry yeast -- (.25 oz) 2 pkgs))
2 tablespoons sugar
2 tablespoons melted cooled butter -- or oil
1 tablespoon salt
4 1/2 cups all-purpose flour -- or more as needed
If you've ever tried potato bread, you know that the addition of
mashed potatoes makes for some nice, soft bread and, unlike a lot of
homemade breads, these loaves stay soft for a surprising number of days.
Prep: 25 min
Cook: 35 min
Ready In: 3 hr
Preheat oven to 350F.
In a mixing bowl, combine warm water and yeast; let stand for several minutes.
Prepare the instant mashed potatoes and stir into yeast mixture along
with sugar, butter, and salt; mix well.
Stir in enough flour to make a soft dough.
Turn dough out onto a floured surface and knead 5 to 8 minutes, or
until dough is smooth and elastic, adding flour as needed.
Place dough in bowl, cover, and let rise 1 hour. Punch dough down,
divide in half, and shape each half into a loaf.
Place in 4 x 8" loaf pans, cover, and let rise 30 to 45 minutes, or
until doubled.
Bake 30 to 35 minutes, or until lightly browned. Cool on wire rack.
Note: * Or try one of our flavored varieties to add some extra flair.
Cal 80, Fat 1g, Carb 15g, Sod 239mg, Fiber 0.6g, Pro 2g
Review: I too was confused at first whether the recipe called for dry
flakes, or prepared instant flakes. Having made other bread and cake
recipes using potatoes, and looking at the water to flour ratio, I
decided prepared potatoes would be the best. I did not hand knead,
but used my KitchenAid mixer to knead the dough on speed 2 for about
3 minutes. The recipe produces a rich flavor and a soft, almost moist
texture. While the loaves are a little on the small side, they would
be perfect for toast and jam or breakfast breads, or just to eat
slathered with butter. Additionally, I brushed the tops with butter
directly after removing them from the oven, to accomplish a soft
buttery top. (I do this with almost all of my bread recipes).
Review: This is a good bread. Instead of kneading, I made this in my
Kitchenaid mixer. I[m not sure if I did something incorrect, but I
needed more water than called for. It turned out very good. Will
probably make again.
Review: Have made this several times now. Made the first time exactly
as written and it was delicious. It is sooo good toasted with butter
and marmalade or jam. My son loves to make sandwiches with it. I now
switch out 2 cups of the AP flour for whole wheat flour for a nuttier
flavor. Super easy recipe to follow and has turned out perfect every
time I've made it.
Review: Fantastic recipe! Next time I'll play with add-ins (whole
wheat, flax meal, wheat germ, etc). I spritzed the oven with water
and buttered the tops for the last 20 minutes. Made a lovely crust.
Review: I love this bread!! I diced & boiled regular potatoes, mashed
them, & measured out 1 cup. It turned out great!! This may be my new
"go-to" recipe for regular bread. Thanks for sharing!
S(Internet address):
https://www.allrecipes.com/recipe/239333/potato-bread-from-idahoan/
"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 84 Calories; 1g Fat (10.6%
calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber;
2mg Cholesterol; 222mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 0109