How To make Rustic Potato Loaves Part 1
1 1/2 lb Russet potatoes; (about 3)
4 ts Salt
1/2 c Tepid reserved potato water
; (80 to 90 degrees) 1 tb Active dry yeast
2 tb Extra-virgin olive oil
4 3/4 c Unbleached all-purpose flour
Cornmeal or flour for -baker's peel Or baking sheet Recipe by: The Washington Post - October 1996 Scrub the potatoes and cut them into quarters, peel and all. Toss them into a 2-quart pot, cover with water, add 2 teaspoons of the salt, and boil until the potatoes are soft enough to be pierced easily with the point of a knife. Dip a measuring cup into the pot and draw off 1/2 cup of the potato water and reserve. Drain the potatoes in a colander and then spread them out, either in the colander or on a cooling rack over a jelly-roll pan, and let them cool and air-dry for 20 to 30 minutes. They must be be dry before they're mashed. When the potatoes are cool, stir the yeast into the reserved potato water (if the water is no longer warm, heat it for a few seconds in a microwave oven
it should feel warm to the touch) and allow the mixture to rest for 5 minutes; it will turn creamy. Meanwhile, turn the cooled potatoes into the bowl of a mixer fitted with the paddle attachment and mash them. With the mixer on low speed, add the dissolved yeast and the olive oil and mix until the liquids are incorporated into the potatoes. Replace the paddle with the dough hook and, still mixing on low speed, add the flour and the remaining 2 teaspoons salt. Mix on low speed for 2 to 3 minutes, then increase the speed to medium and mix for 11 minutes more.
The dough will be firm at first and soft at the finish. At the start, it will look dry, so dry you'll think you're making a pie crust. But as the dough is worked, it will be transformed. It may even look like a brioche, cleaning the sides of the bowl but pooling at the bottom. Have faith and keep beating. See Part 2. :
How To make Rustic Potato Loaves Part 1's Videos
The Easiest Sweet Potato Bread Recipe - So So Delicious!
This is the easiest sweet potato bread recipe!
Sweet potato bread is simple to make and so so delicious. It’s one of those bread recipes that you can simply mix in minutes, add to bread pans, and bake. Sweet potato bread can be served for breakfast, as a great mid-day snack, or served next to your coffee!
Print the recipe here:
Ingredients:
1.5 cups sweet potato puree
1/2 cup sugar
1/4 cup brown sugar
1/3 cup water
1/3 cup vegetable oil (or coconut)
2 large eggs
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 to 1 cup add-ins (optional. I love adding pecans. Find more ideas in the notes)
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit.
2. Add the sweet potato puree, sugars, water, oil, and eggs to a large mixing bowl and mix with a hand mixer (or add to the bowl of a stand mixer and mix) until combined.
3. To a different bowl, add the sifted flour, baking soda, baking powder, salt, nutmeg, and cinnamon and mix.
4. Add the dry ingredients into the bowl of the wet ingredients and use the mixer to combine.
5. You can add the pecans now and mix them in or you can add them on top of the bread batter after you transfer it to the bread pan.
6. Line a bread pan with parchment paper and add the bread batter to the pan.
7. Bake for 45-50 minutes or until a toothpick that is inserted in the center of the bread comes out clean.
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The SOFTEST Potato Buns: Leftover Mashed Potatoes Recipe (or from scratch!)
These potato buns are delightfully soft yet chewy at the same time, coated with a shiny honey butter glaze. They're the perfect way to use up any leftover mashed potatoes from the holidays. If you don't have leftover mash, I also show you a quick 5 minute mashed potato shortcut.
This dough is so versatile. Turn these into the best burger buns by skipping the honey glaze and adding sesame seeds.
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The Softest Potato Buns Recipe
Quick Mash
- ~200g potato, peeled and cut into 1/2 inch chunks
- 14g (1 tbsp) unsalted butter
- (30-40g) 2-3 tbsp milk
Dough
- 120-130g (~1/2 cup) mashed potatoes, room temp
- 560g (4 cups) bread flour OR AP flour
- 8g (2 1/4 tsp) yeast
- 45g (3 tbsp) granulated sugar
- 12g (2 tsp) salt
- 56g (4 tbsp or 1/4 cup) unsalted butter, softened
- 55g (1 large) egg, room temp
- 240g (1 cup) milk, room temp
Honey Butter Glaze
- 42g (3 tbsp) unsalted butter, melted
- 20g (1 tbsp) honey
- Flaky sea salt for garnish
Burger Bun Option
- 1 egg, well-beaten with a pinch of salt
- sesame seeds
Quick Mash
(if not using leftover mashed potatoes)
1. Place potato chunks into a microwave safe bowl along with 2 tsp water. Cover with plastic wrap and cut a little hole to vent steam.
2. Microwave on high for 5-6 minutes, until potatoes are soft.
3. Add in butter and milk. Mash the potatoes. Add more milk if needed.
Make Buns
1. Add all ingredients to stand mixer in order.
2. Mix on med-low speed until everything comes together into one mass.
3. Reduce speed and knead until smooth and elastic, around 10-12 mins. Dough should pass the windowpane test.
4. Turn dough onto counter and shape into smooth ball.
5. Scrape out gunk from mixer bowl. Add some oil to the bowl. Use dough to swirl the oil around and coat the dough ball itself.
6. Cover and let proof for ~1 hour, until doubled in size.
7. Turn out and press out any air. Divide into 12 equal portions which weigh around 85-90g each.
8. Shape into 12 taut balls. Lightly press each dough ball flat. Place on lined baking sheet, spacing 1 apart.
9. Cover and proof until doubled in size, 1-1.5 hours.
10. Pre-heat oven to 375F. Make glaze by mixing melted butter and honey until evenly combined.
11. Before baking, brush buns with glaze.
12. Bake for 16-18 mins until tops are golden and interior temp is 200F.
13. When buns are done, take out of the oven and immediately brush again with glaze. Finish with a sprinkle of flaky salt on top.
14. Let cool 5-10 minutes before serving. Can be kept at room temperature in a sealed container for up to 3 days. Re-heat in the microwave for 10-15s to refresh.
Alternatively, to make the best burger buns: skip the honey glaze. Right before baking, brush the buns with an egg wash and scatter over sesame seeds.
Chapters
00:00 Intro
00:27 Welcome
00:57 Five Minute Mashed Potatoes
02:55 Make Potato Buns Dough
04:23 Gluten Development
05:10 First Proof
05:47 Why Add Potatoes? (Science Minute)
06:27 Divide & Shape Buns
08:31 Bake Buns
09:20 Finish Buns
09:47 Yum!
10:35 Outro
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc
Faster No Knead Bread - So Easy ANYONE can make (but NO BOILING WATER!!)
!! NO BOILING WATER !! - 130° F MAX !!
**BEFORE ASKING QUESTIONS, PLEASE LOOK AT MY FAQs:**
NO DUTCH OVEN?
3 cups bread flour or all purpose flour
1/4 teaspoon yeast
1 teaspoon salt
1 1/2 cups hot water (NOT OVER 130° F)
about 2 Tablespoons extra flour for shaping
!!! HOT WATER SHOULD NOT BE BOILING - NOT OVER 130° F. !!!
FULL RECIPE:
NO DUTCH OVEN?
WANT IT EVEN FASTER? Make it in 2 HOURS with more yeast:
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Easy Homemade Potato Bread
Homemade potato bread is easy to make and very soft and tasty. Here are step by step directions on how to make this bread at home. Homemade bread is one of those simple pleasures that can easily be done. The ingredients used are listed below.
Potato Bread
2 1/2 Cups Bread Flour
1 Tablespoon Instant Yeast
1 1/2 Teaspoons Salt
1/2 Cup water plus 3 to 4 additional Tablespoons water as needed
1 Tablespoon Olive Oil
1/2 Cup Mashed Potatoes
Loaf pan is 9.5 inches by 5.5 inches, 3 inches deep
Bake at 400 F for 40 minutes
How To Make Potato Bread | Soft & Sweet Sandwich Loaf Recipe
Do not let the name deceive you. This bread does not taste like a potato. The potatoes are there to provide a certain texture. And that they do extremely well. This is as close to a brioche as you will get without using a ton of eggs and butter. Call it a ‘healthy’ alternative. This bread will stay soft for quite some time. A long cold fermentation gives this bread a distinct flavour. It makes the best sandwiches.
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The Steps of Baking
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Secrets bakeries don't tell! I only make bread like this!
INGREDIENTS:
• 1.5 cups of warm milk
• 3 tablespoons of sugar
• 1 tablespoon of biological yeast
• Wheat flour
• 1 tablespoon of olive oil
• Water
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