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Grated Potato Bread
Bread Machine Method Have liquid ingredients at 80 degrees F and all others at room temperature. Place in pan in the order listed. Select basic cycle and medium/normal crust. Do not use the delay timer. Mixer Methods Combine yeast, 1 1/2 cups flour, and other dry ingredients. Combine milk, water, and oil; heat to 120 to 130 degrees F. Hand-Held Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl on low speed. Add grated potatoes, beat 2 to 3 minutes on medium speed. By hand, add 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 potatoes; beat 2 to 3 minutes. Using dough hook(s), gradually add enough remaining flour to make a firm dough. Use additional flour if necessary. Knead 5 to 7 minutes until smooth and elastic. 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, vegetable oil, water and potato. 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 degrees F oven 30 to 40 minutes. Remove from pan; cool. |
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