Baked Potato Bread
This recipe makes 1 loaf
|Egg, room temperature||1|
|Bread Flour||2+3/4 cup|
|Baked Potato, mashed||1/3 cup|
|Chopped Onion||1/2 cup|
|Active Dry Yeast||1+1/2 tsp|
Baker's Note: Bake potato in microwave 4 to 5 minutes on “HIGH.” Split open and allow to cool 15 minutes. Mash with fork and measure.
Bread Machine Method
Have liquid ingredients at 80°F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.
Combine yeast, 1/2 cup flour, salt & sugar. Combine milk and oil; heat to 120°F - 130°F.
Hand-Held Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 1 minute on medium speed. Add egg, potato, and onions; beat 3 minutes. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
Stand Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg, potato, and onion; beat 2 to 3 minutes. Using dough hook(s), gradually add enough remaining flour to make a firm dough. Knead 5 to 7 minutes until smooth and elastic. Use additional flour if necessary.
Food Processor Method
Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process to blend briefly. While motor is running, add milk, egg, potato, and onion. Continue processing until dough forms a ball and cleans sides of bowl. Use additional flour if necessary.
RISING, SHAPING AND BAKING
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
Nutritional Information (Per Serving):
Servings per recipe: 12; Calories: 170; Total Fat: 4.5g; Saturated Fat: 0.5g; Cholesterol: 20mg; Sodium: 210mg; Total Carbohydrates: 26g; Dietary Fiber: 1g; Sugars: 2g; Protein: 5g