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Potato bread?

Sphere's picture

Potato bread? (post #63436)

in

Hi all, just stopped in from BreakTime...

I really would like a good recipe for potato bread or rolls..I used to be able to find some goodies in the stores...but here in KY, it seems like a delicassy reserved for the more genteel in the city.

I am proficient with sourdoughs and other breads, just have not delved into tater land yet.

We grow own taters, and have had good luck with reds and yukon golds..I am gonna assume the yukons are my target spud?

 


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MEANCHEF's picture

(post #63436, reply #1 of 13)

Rustic Potato Loaves #37600 recipe by MEAN CHEF

Source: "Baking with Julia"

2 loaves
2 hours 50 minutes 2 hrs prep

1 1/2
lbs russet potatoes (about 3)

4
teaspoons salt

1/2
cup tepid reserved potato water (80° to 90° F)

1
tablespoon active dry yeast

2
tablespoons extra virgin olive oil

4 3/4
cups unbleached all-purpose flour



  1. Scrub the potatoes, quarter them and put them in a pot.
  2. Cover with water and add 2 of the teaspoons of salt.
  3. Boil until the potatoes are tender.
  4. Drain, reserving 1/2 cup of the cooking water.
  5. Spread the potatoes out on a rack set over a sheet pan to cool and air-dry for 20 to 30 minutes.
  6. This is a very important step- the potatoes should be dry before they're mashed.
  7. When the potatoes are cool, stir the yeast into the reserved potato water (water should be warm to the touch) and let sit for 5 minutes until it becomes creamy.
  8. Put the cooled potatoes in the bowl of a mixer fitted with the paddle attachment and mash.
  9. With mixer on low speed add the yeast-water and olive oil and mix until incorporated.
  10. Replace paddle with dough hook.
  11. On low speed add the flour and remaining 2 teaspoons of salt.
  12. Mix on low for 3 minutes then on medium for 11 minutes more.
  13. The dough will look dry but will be soft at the finish.
  14. Cover with plastic wrap and allow to rise for 20-30 minutes, at which point it will have noticeably risen but not necessarily doubled.
  15. While the bread is rising, preheat the oven to 375° F.
  16. Once the dough has risen, cut it in half and shape into loaves.
  17. place on a parchment lined baking sheet dusted with a little flour and cover with a towel.
  18. Let rise for 20 minutes at room temperature.
  19. Spray inside of oven with water, place loaves in oven, spray again and bake for 45-50 minutes.
  20. They will be done when the crust is very brown, they sound hollow when thumped on the bottom, and when an instant-read thermometer reads 200°F when inserted into the center of the loaf.
  21. Remove from oven and cool for 20 minutes.

Sphere's picture

(post #63436, reply #2 of 13)

Thank you very much!

off to locate some russets I guess!

 


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Restoring, Remodeling, Reclaiming The Quality..

 

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Biscuits's picture

(post #63436, reply #3 of 13)

That's one of my favorite potato bread recipes.  So easy, really delicious.  That book is really worth it's weight in gold.

Ancora Imparo -

Ancora Imparo -

KarenP's picture

(post #63436, reply #4 of 13)

  The rustic potato bread is wonderful!  If it's soft dinner rolls you're looking for chiqui posted one of those not long ago..I'll try the search for you.


http://forums.taunton.com/tp-cookstalk/messages?msg=20879.4


Edited 2/19/2005 1:48 pm ET by KarenP

Sphere's picture

(post #63436, reply #5 of 13)

I thank you too..golly, I must visit here more often..

'fraid if I do tho', I may not fit in my toolbelt...}G{

I am still unsure if the particular "breed" of taters is a concern..I will experiment, the chickens can always consume the mistakes.

 


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Adele's picture

(post #63436, reply #6 of 13)

Hey Sphere-  I never have the right kind of potatoes at the right time for a particular recipe.  When I made Julia's bread I used plain old white Idaho's.   (You wouldn't want to use creamers though.)   

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Sphere's picture

(post #63436, reply #7 of 13)

You lost me..'creamers"? I have no clue what that/they are......some kinda taters for mashing?

I have made tater pancakes with a grater...I just am unsure of what for what uses they are..like I said earlier, I have reds and golds from the tater patch.

should I plant another kind for fun? Sweets have been problematic, both in my old home of NC, and likely here..

Ohhhhhh..I can envision sweet tater bread...
stop me , before I bake...LOL

Thanks for your help.

 


Spheramid Enterprises Architectural Woodworks


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Spheramid Enterprises Architectural Woodworks

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MadMom's picture

(post #63436, reply #8 of 13)

Down south, creamers are little new potatoes, but I'm not sure that was what she was referring to.



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Sphere's picture

(post #63436, reply #9 of 13)

OK, bear with me. I can be slow.

New potatos I can handle...it's the green ones that give me fits.

I have never heard that phrase before. Being a yankee from pa, to NC, to Ky (the jelly state)..it's a new monikkor for me.

{ I entertain the same thought as your tag line, just don't have the wherewithall to post it, might get some unruly bastids counterattacking,,,,)

 


Spheramid Enterprises Architectural Woodworks


Restoring, Remodeling, Reclaiming The Quality..

 

Spheramid Enterprises Architectural Woodworks

Repairs, Remodeling, Restorations

PROUD MEMBER OF THE " I ROCKED WITH REZ" CLUB

 

Adele's picture

(post #63436, reply #10 of 13)

They are not 'new'.  They are called creamers, red & white ones & you can take a fork and mash them after boiling (for instance) a short while.  I love new potatoes w/butter & parsley.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

MadMom's picture

(post #63436, reply #11 of 13)

Sorry - where I come from, that's the term we used for small "new" potatoes, either red or white...probably because they were often cooked, then served with a cream sauce.  Symantical difficulties only make cooking more interesting, right?



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Adele's picture

(post #63436, reply #12 of 13)

Yup.  You call it tomato, I call it tomater or something like that.  I just know that the veggie store has new potatoes by the creamers.  :)

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

SuB's picture

(post #63436, reply #13 of 13)

You can use whatever type of potatoes you have available - I've made that recipe with russets, white skins, and redskins - all work fine.  It's really good bread.  You're lucky you can grow your own spuds, they must be heavenly.  Have fun!



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