Potato Bread or Potato Rolls
If you are looking for a bread to serve with soup and salad, look no further. This one is excellent.
This recipe makes 1 loaf or 12 rolls
|Water||3/4 cups, plus 2 TBSP||1+1/4 cups||1+2/3 cups|
|Vegetable Oil||2 TBSP||3 TBSP||1/4 cup|
|Sugar||2 TBSP||3 TBSP||1/4 cup|
|Salt||1 tsp||1+1/2 tsp||2 tsp|
|Lemon zest||3/4 tsp||1 tsp||1+1/2 tsp|
|White pepper||1/4 tsp||1/2 tsp||3/4 tsp|
|Dried minced onions||1+1/2 tsp||2 tsp||1 TBSP|
|Potato flakes||1/4 cup||1/2 cup||3/4 cup|
|Bread Flour||2+1/4 cups||3 cups||4 cups|
|Active Dry Yeast||1+1/2 tsp||2+1/4 tsp||1 TBSP|
Bread Machine Method
Have liquid ingredients at 80°F unless otherwise specified in your manual; all others at room temperature. Place ingredients in pan in the order listed. Select Basic or White Bread cycle and medium/normal crust for loaf. Select Manual cycle for rolls and take dough out after kneading cycle. Continue with Rising, Shaping & Baking instructions below. 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 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.
Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour and other dry ingredients. Combine water and oil and heat to 120° to 130°F.
Hand-Held Mixer Method
Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. 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. Used additional bread 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. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor Method
Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining bread flour until dough forms a ball.
Rising, Shaping and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. For 1 loaf: 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. For Rolls: Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 4 parts; divide each part into 3 pieces. For pan rolls, shape each piece into a smooth ball, place in a greased 9-inch cake pan. For individual rolls, place balls in greased muffin pan cups or 2 to 3 inches apart on greased baking sheets. Cover; let rise at room temperature until indentation remains when touched. Bake in a 375°F preheated oven: pan rolls, 20 to 25 minutes; individual rolls, 12 to 15 minutes.
*You can substitute Instant (fast-rising) yeast in place of Active Dry yeast. When using Instant yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant yeast OR ¾ tsp Active Dry yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.