* Exported from MasterCook *
Bread, Baked Potato
Recipe By : Stephie Cooks
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup milk
3 Tbsp oil
1 egg -- room temp
1/3 cup baked potato -- mashed, Note *
2 3/4 cup bread flour
1 tsp salt
1 Tbsp sugar
1/2 cup chopped onion
1 1/2 tsp active dry yeast
Soft and fluffy white bread with subtle onion flavor. Perfect for sandwiches.
Yield: 1 loaf
Bread Machine Method: Have liquid ingredients at 80F and all others
at room temp. Place ingredients in pan in the order listed. Select
basic cycle and medium/normal crust. Do not use the delay timer.
Check dough consistency after 5 minutes of kneading. The dough should
be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1
tablespoon at a time. If it is too wet and sticky, add 1 tablespoon
of flour at a time. Remove bread when cycle is finished; cool. See
our Bread Machine section for more helpful tips and information.
Mixer Methods: Dry mixture: Combine yeast, 1/2 cup flour, salt &
sugar. Liquids: Combine milk and oil; warm to 120F - 130F.
Hand-Held Mixer Method - Combine dry mixture and liquids in mixing
bowl on low speed. Beat 1 minute on medium speed. Add egg, potato,
and onions; beat 3 minutes. By hand, stir in enough remaining flour
to make a firm dough. Knead on floured surface 5 to 7 minutes or
until smooth and elastic. Use additional flour if necessary. Continue
with Rising, Shaping and Baking instructions below.
Stand Mixer Method - Combine dry mixture and liquids in mixing bowl
with paddle or beaters for 4 minutes on medium speed. Add egg,
potato, and onion; beat 2 to 3 minutes. Using dough hook(s),
gradually add enough remaining flour to make a firm dough. Knead 5 to
7 minutes until smooth and elastic. Use additional flour if
necessary. Continue with Rising, Shaping and Baking instructions below.
Food Processor Method - Have all ingredients at room temp. Place dry
ingredients in processing bowl with steel blade. Process to blend
briefly. While motor is running, add milk, egg, potato, and onion.
Continue processing until dough forms a ball and cleans sides of
bowl. Use additional flour if necessary. Continue with Rising,
Shaping and Baking instructions below.
Place dough in lightly oiled bowl and turn to grease top. Cover; let
rise until dough tests ripe. Turn dough onto lightly floured surface;
punch down to remove air bubbles. Roll or pat into a 14x7" rectangle.
Starting with shorter side, roll up tightly, pressing dough into
roll. Pinch edges and ends to seal. Place in greased 9x5" loaf pan.
Cover; let rise until indentation remains after touching. Bake in
preheated 375F oven 30 to 40 minutes. Remove from pan; cool on wire rack.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast.
Traditional methods- replace 1:1. Expect your dough to rise faster;
always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp
Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe.
Notes: *Bake potato in microwave 4 to 5 minutes on "HIGH." Split open
and allow to cool 15 minutes. Mash with fork and measure.
Cal 170, Fat 4.5g, Carb 26g, Sod 210mg, Fiber 1g, Pro 5g
Review: Very tasty recipe. This is a wonderful recipe, I am so happy
with the baked loaf!
S(Internet address):
https://redstaryeast.com/recipes/baked-potato-bread/
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Per Serving (excluding unknown items): 171 Calories; 5g Fat (25.1%
calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber;
19mg Cholesterol; 190mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0912