Rustic Potato Bread Tim Victor S Totally Joyous Recipes Instructions. put the unpeeled potatoes in a pot, add enough water to cover them by 2 inches, and bring to a boil. reduce the heat, and simmer until the potatoes are perfectly tender about 45 minutes. transfer the potatoes to a cutting board, and reserve, in a bowl or glass measure, 3 4 cup of the cooking liquid. Prepare the bread dough. add yeast to a large bowl. pour the remaining 1 2 cup of cooking liquid from the potatoes into the bowl. wait 5 10 minutes, then add the prepared mashed potatoes, bread flour, sugar, salt, shortening and water to the bowl. quick tip! i’ve used both all purpose flour and bread flour to make this recipe.
Rustic Potato Bread Recipe Instructions. peel and dice the potatoes. place in a medium pot, cover with cold water by a couple of inches and bring to a rolling boil. salt generously with salt (1 2 tbsp) and boil until softened. drain in colander and allow the potatoes to dry in their own steam for a few minutes. Bring to a boil, then cook the potatoes for about 10 min or until they are fork tender. drain the potatoes and reserve 1 2 of the liquid. let the potatoes and liquid cool for about 20 min. 2. in a small bowl or measuring cup, dissolve the yeast in the lukewarm potato water and let stand 5 min. 3. Cook potatoes in a pot with enough water to just cover and add 2 teaspoon of salt. boil potatoes until they are tender and soft all the way through. reserve 1 2 cup of potato water with a glass measuring cup. drain potatoes and spread them on a sheet pan and allow to cool and air dry for about 20 30 minutes. it is important that potatoes be dry. Lightly oil a new bowl, place in dough, drizzle with more oil and cover with a towel. let dough rise for 6 12 hours. punch down dough and bread into two. shape into rounds or ovals. place on baking stone or baking sheet. preheat oven to 400° f (200° c). bake at least 50 minutes and one loaf at a time.
Rustic Potato Bread вђ Joseph Cooks Cook potatoes in a pot with enough water to just cover and add 2 teaspoon of salt. boil potatoes until they are tender and soft all the way through. reserve 1 2 cup of potato water with a glass measuring cup. drain potatoes and spread them on a sheet pan and allow to cool and air dry for about 20 30 minutes. it is important that potatoes be dry. Lightly oil a new bowl, place in dough, drizzle with more oil and cover with a towel. let dough rise for 6 12 hours. punch down dough and bread into two. shape into rounds or ovals. place on baking stone or baking sheet. preheat oven to 400° f (200° c). bake at least 50 minutes and one loaf at a time. Cover and let rise in a warm place until doubled, about 1 hour. punch down dough and turn onto a floured surface; shape into a loaf. place in a 9x5 in. loaf pan coated with cooking spray. cover and let rise until doubled, about 30 minutes. bake at 350° until golden brown, 40 45 minutes. remove from pan to wire rack to cool. Preheat the oven to 375 degrees f. place a linen towel on a baking sheet, rub the towel with flour, and set aside; this will be the resting place for the bread’s final rise. rub a baker’s peel or baking sheet with cornmeal or flour. fill a spray bottle with water; set aside. shaping the dough.
Rustic Potato Amish Friendship Bread Cover and let rise in a warm place until doubled, about 1 hour. punch down dough and turn onto a floured surface; shape into a loaf. place in a 9x5 in. loaf pan coated with cooking spray. cover and let rise until doubled, about 30 minutes. bake at 350° until golden brown, 40 45 minutes. remove from pan to wire rack to cool. Preheat the oven to 375 degrees f. place a linen towel on a baking sheet, rub the towel with flour, and set aside; this will be the resting place for the bread’s final rise. rub a baker’s peel or baking sheet with cornmeal or flour. fill a spray bottle with water; set aside. shaping the dough.
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