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| Mashed Potato Breads |
by Kim TilleyAdd mashed potatoes to your baking for wonderfully moist, delicious breads! These recipes are easy, inexpensive and versatile- great for any family occasion! Potato Refrigerator Dough This is the legendary Betty Crocker recipe that Amy Dacyczyn referred to in the Tightwad Gazette. The recipe is delicious and extremely versatile. Use whole grains for part of the white flour if you like. You can make the dough into dinner rolls, dumplings, hot pockets, pizza crust, doughnuts, monkey bread, you name it! 1 package active dry yeast 1 1/2 cups warm water -- (105-115 degrees) 2/3 cup sugar 1 1/2 teaspoons salt 2/3 cup shortening 2 eggs 1 cup lukewarm mashed potatoes all -purpose flour -- (7-7 1/2 cups) 1. Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. 2. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept in the refrigerator up to 5 days at 45 degrees or below. Keep covered.) 3. When ready to use, punch down dough. Shape into desired type of bread. Cinnamon Rolls - roll dough out in large rectangle, spread with butter, add cinnamon and sugar. Roll up, slice, and place in round baking pans. Let rise, bake. Glaze with icing made from powdered sugar and a little milk. Parker House and Crescent Rolls- shape as desired, let rise 20-30 minutes and bake at 400F for 20 minutes. Doughnuts- shape, let rise, fry in oil. Dip in sugar or add icing. Bagels- shape, let rise, boil in water and then bake. Soft Pretzels - shape, let rise, boil in water with 1/2 tsp. baking soda added. Shape, brush with butter, sprinkle with Kosher salt, bake. Pizza Crust - grease pizza pan, roll out, let rise. Add sauce, cheese and toppings. Bake at 400 degrees for 20 minutes. Jane's Potato Bread This dense, hearty bread is perfect for thick sandwiches. The water in which the potatoes cook adds flavor and improves the bread's texture. 2 packages active dry yeast or about 2-3 tablespoons of yeast 2 cups of lukewarm potato water 1/4 cup sugar 1 tablespoon of salt 1 cup cooked mashed potatoes 1/2 cup softened butter 7 1/2-7 3/4 cups all purpose flour 1. In a large bowl, dissolve the yeast in the water, stir in the sugar and salt. Beat in the potatoes, butter, and 3 1/2 cups of the flour; work together until smooth, approximately 10 minutes. 2. Place in a greased bowl, invert the dough, and let rise for 1 hour, or until the dough is doubled in bulk. 3. Punch down the dough, wait 15 minutes to relax the gluten in the flour, then turn onto a floured board. Divide the dough in half and shape into two loaves. 4. Place in 2 greased 9x5-inch bread pans. Let rise until dough doubles in bulk. Bake in a preheated 400-degree oven for 30-40 minutes. Cool before slicing into thick pieces. Makes 2 loaves. Mashed Potato Sourdough Starter 1 cup mashed potatoes 1/4 cup sugar 2 tsp. salt 1 cup warm water 1. Put the mashed potatoes in a clean quart container. Add sugar, salt and warm water. Mix well. 2. Cover with a clean cloth and place in a warm location for 2-3 days or until mixture ferments, bubbles up and smells pleasantly sour. Use at this time or store in the refrigerator in a clean plastic container. Cover of container should have a small hole punched to allow gases to escape. To Use: -Sourdough breads made from this starter will not taste any different than any other starter or have any of the flavor of potatoes Replenish with equal portions of flour and warm water added to the starter. Allow to ferment at room temperature for 8-10 hours after "feeding" starter, then refrigerate. -If starter is not used and replenished once a week, stir down after 3-4 weeks, discard 1/2 of it and replenish the balance with same recipe first used. A sprinkle of dry yeast may be needed if starter doesn't appear bubbly and fermented after being in use for a period of time. If a clear liquid forms on top of mixture, simply stir down and continue to use as needed. Note : You can also use the boiling water from the potatoes to make sourdough starter. Overnight Potato Focaccia Dough 1 cup very warm water 1 pkg. (1 tbsp.) yeast, active dry 1/2 tsp. sugar 1 lb. mashed potatoes 4 1/2 cups flour 1 tsp. salt 1 tbsp olive oil 1. In a small bowl combine water, yeast and sugar, stirring to combine. Let the mixture proof (foam up) 8 to 10 minutes. 2. In a large bowl of an electric mixer fitted with a dough hook or beaters, combine 4 cups of the flour and the salt. Add the cooled mashed potatoes and the yeast mixture. Beat the dough at medium speed 5 to 8 minutes. The dough will be wet and sticky. Add up to 1/2 cup more flour. The dough will be somewhat wet and sticky. Beat in the oil. 3. Lightly coat a large bowl with vegetable oil. Scrape the dough into the bowl, turning to coat. Cover the bowl with plastic wrap and refrigerate overnight. 4. The next day, punch the dough down and proceed with the desired topping and specific baking instructions. Irish Potato Bread (Traditional Method) This bread provides a wonderful way to use leftover mashed potatoes. It makes a dense, moist loaf that's perfect for sandwiches. These directions here for using an electric mixer or a food processor (bread machine instructions follow). This excellent recipe comes from my friends Cheri and Mitch of FabulousFoods.com, (which happens to be one of my favorite recipe sites). 1/4 cup warm water 3 tsp. yeast 1 1/2 cups milk 3 T butter 1 cup mashed potatoes at room temperature (if you don't know how to make mashed potatoes, follow this link) 4 T sugar 2 tsp. salt 6 cups flour 1 egg (for glaze) Makes 2 standard bread loaves If You Have an Electric Mixer: Pour warm water into the bowl of an electric mixer fitted with the dough hook attachment. The water should be about 85 to 115¡ F. Test it with your hand. It should feel very warm, but comfortable. Sprinkle the yeast over the water and let stand for 5 minutes. With the mixer at speed 2, slowly mix in milk, mashed potatoes sugar and salt. Gradually mix in flour. The dough should turn into a ball. Continue to knead on speed 2 for 2-3 minutes until dough is smooth and elastic. If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. If You Have A Food Processor Pour warm water into the bowl. The water should be about 85 to 115¡ F. Test it with your hand. It should feel very warm, but comfortable. Sprinkle the yeast over the water and and mix at low speed. Let stand for five minutes. Slowly mix in milk,potatoes, salt and sugar. Gradually mix in flour. Mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. After Your Dough Is Made Transfer dough to an oiled bowl, cover with a clean towel and let rise until doubled (about 1 1/2 hours). Grease 2 loaf pans and pre-heat oven to 375¡F. Punch down dough and divide into two pieces. Shape each piece into loaf shape and place in greased pans. Cover pans with clean towel and let rise till doubled (about 1 hour). Use a pastry brush to brush beaten egg over the tops of the loaves. Bake for 40-45 minutes or until golden brown. Irish Potato Bread for a Bread Machine This bread is a great way to use leftover mashed potatoes. It produces a dense, rich loaf that's perfect for sandwiches. This version is for bread machines that have a 1 1/2 pound loaf capacity. From Cheri and Mitch of FabulousFoods.com 3/4 cup milk 1/2 cup mashed potatoes 2 T butter 1 1/2 tsp. salt 2 T sugar 3 cups flour 2 tsp. yeast Makes 1 large loaf. Throw all the ingredients in your bread machine in the order specified by your specific machine, turn it on and go! That's it! No work, no hassle. If you don't work for something is it really worth having? In this case, you bet! Fried Potato Bread (Lefse) (From Betty Crocker International Cookbook) This thin, soft griddle-fried bread from Norway is served warm or cold, spread with butter or sometimes sprinkled with brown sugar-then rolled up or folded into serving sized portions. Norwegian chefs use lefse bakers add corrugated rolling pins when making this bread. You'll find them at shops carrying Scandinavian housewares. 1/4 cup of shortening 2 tablespoons of milk 1 1/2 teaspoons salt 2 cups all-purpose flour 1. Beat mashed potatoes, shortening milk, and salt until no lumps remain. Cover and refrigerate until completely chilled, at least 4 hours. 2. Turn potato mixture on top of floured surface, knead in flour. (Dough will be soft) Divide into 20 equal parts,; shape each part into a ball. (for best results work with the 4 or 5 balls at a time; cover ad refrigerate remaining balls until needed.) 3. Shape each ball into a flattened round on a heavily floured board. Roll each as thin as possible into a 10-12 inch circle with a floured stockinette covered rolling pin or lefse rolling pin(see photo). Lift dough occasionally with spatula to make sure it is not sticking, adding flour as needed. 4. Heat ungreased skillet or lefse baker to 400 degrees. Cook until blisters form and brown spots appear on bottom, about 1 minutes on each side, (Do not overcook, lefse should be soft, not crisp.) 5. Stack between two towels to prevent drying, Wrap in plastic wrap and refrigerate no longer than three days or freeze no longer than one month. Kim's note: These are lot like tortillas. If you can do Mexican food, you can probably make these! Don't be intimidated by the name or the equipment- you can do this! 5 cups hot mashed potatoes (no milk, margarine or salt added) |
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