Bread Potato Bread Recipes by jewel

posted by jewel 11-04-100 8:34 PM

Grandma Cornish's Whole Wheat Potato Bread

1 potatoes, peeled
2 cups water
1 teaspoon salt
1/3 cup white sugar
1/3 cup shortening
1 tablespoon salt
6 cups warm milk
3 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
15 cups whole wheat flour

Dissolve yeast and 1 teapoon sugar in 1/2 cup warm water.

Boil one medium peeled potato in 2 cups water with 1 teaspoon salt. Mash the potato in a medium bowl, while reserving the water. Combine the mashed potato, potato water, 1/3 cup of sugar, shortening or oil, 1 tablespoon salt, and milk in a large bowl.

Make sure the milk mixture is warm, and add the yeast. Stir in 15 cups of whole wheat flour. Turn dough out onto a lightly floured surface. Knead for about 10 minutes. Place in greased bowl, and turn to coat the surface. Cover with a damp cloth, and allow to rise until doubled. Rising time will be about 1 1/2 hours. Punch down, and knead again for 3 minutes. Place back in bowl, and allow to rise again until doubled. The second rising period should be about 1 hour. Punch down. Form 4 loaves, and place into 9 x 5 inch greased bread pans. Let dough rise again for 30 - 60 minutes.

Bake at 325 degrees F (165 degrees C) for 1 hour. Makes 4 loaves

Skillet Potato Bread
(Serves 6)

1 lb. Potatoes, peeled and diced
4 tablespoons. (1/2 stick) Butter, divided
2 cups Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup fresh Parsley, chopped
1 cup Buttermilk
1 large Egg

Place potatoes in a medium saucepan and cover with water. Add a dash of salt, and bring to a boil. Cook the spuds until crisp-tender, about 4 minutes. Drain and cool.

Melt 2 teaspoons of the butter in a 10-inch heavy skillet. Add potatoes, and set aside.

In a medium-sized mixing bowl, blend together the flour, baking powder, baking soda, salt, and fresh parsley. Cut in remaining butter with a pastry blender or fork until the mixture resembles coarse meal. In a small mixing bowl, whisk together the buttermilk and egg. Add buttermilk mixture to dry ingredients, and stir well to combine.

With lightly floured hands, divide dough into thirds. Mix one third into the potatoes, pressing this mixture into the pan. On a lightly floured board, shape the remaining dough into a patty to fit in skillet. Press this dough patty onto the potato mixture. Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough. Cover skillet tightly and cook over medium heat about 18 minutes, or until dough is firm.

Meanwhile, pre-heat the oven broiler. Remove skillet lid and brown the bread, uncovered, under the broiler for 2-3 minutes, until golden. Serve immediately.

Kevin’s Irish Freckle Bread

2 pkg. yeast
1 cup warm potato water
1/4 cup warm mashed potatoes
8 Tbsp. sugar
5 cups flour (approximately)
2 eggs, beaten
1 tsp. salt
1/2 cup margarine
1 cup raisins

Dissolve yeast in water. Add potatoes, 2 tablespoons sugar and 1 cup flour. Beat well; cover and let set until it's bubbly, about 1/2 hour. Then add remaining sugar, salt and 1 cup flour; beat well. Stir eggs in melted (cooled) margarine and raisins. Stir in enough flour to make a soft dough; knead until smooth and elastic, about 5 minutes. Place in greased bowl and let rise until doubled in bulk.

Punch down. Divide into 4 equal parts. Shape into long loaf and place 2 side by side in pan; let rise. Bake at 350 degrees for 45 minutes.

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