Potato Bread Traditional Method Recipe

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Potato Bread Traditional Method
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Ingredients
10
Count
Nutrition
93
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. If You Have an Electric Mixer:
  2. 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, butter, 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. Click on this link for the next steps.
  3. If You Have A Food Processor
  4. 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, butter, 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.
  5. After Your Dough Is Made
  6. Transfer dough to an oiled bowl, cover with a clean towel and let rise until doubled (about 1 1/2 hours).
  7. Grease 2 loaf pans and pre-heat oven to 375°F.
  8. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 92.61 Kcal (388 kJ)
Calories from fat 26.55 Kcal
% Daily Value*
Total Fat 2.95g 5%
Cholesterol 2.96mg 1%
Sodium 376.64mg 16%
Potassium 48.71mg 1%
Total Carbs 14.49g 5%
Sugars 0.61g 2%
Dietary Fiber 1.55g 6%
Protein 2.06g 4%
Vitamin C 0.2mg 0%
Iron 0.9mg 5%
Calcium 47.5mg 5%
Amount Per 100 g
Calories 286.32 Kcal (1199 kJ)
Calories from fat 82.09 Kcal
% Daily Value*
Total Fat 9.12g 5%
Cholesterol 9.16mg 1%
Sodium 1164.4mg 16%
Potassium 150.59mg 1%
Total Carbs 44.8g 5%
Sugars 1.88g 2%
Dietary Fiber 4.81g 6%
Protein 6.36g 4%
Vitamin C 0.6mg 0%
Iron 2.8mg 5%
Calcium 146.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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