You'll need 6 to 8 ounces of mashed potatoes for this potato bread recipe. The easiest way to cook the. Sugar Use your favorite brand of granulated cane sugar. Potato bread is richer in potassium, fiber, folic acid, magnesium, iron and vitamin E than store-bought white bread, and it's easier to prepare than you might think.
Chef Eddy's potato bread is light and airy, with a spongy texture that makes it perfect for toast, sandwiches and French toast in thick slices. The small air pockets allow peanut butter, cheese, egg cream, or even guacamole to really penetrate and stick to the slice. While mass producers (as well as professional bakers) often use potato flour in addition to wheat flour, Chef Eddy prefers potato flakes, as they are easier to find in the supermarket and the result is just as tasty. One slice contains about 106 calories.
Please take this number as a guide only, as each slice can have a different thickness and size. Potato bread is basically normal bread, but a high percentage of potato starch is used. The change in this ratio affects the overall taste and texture of the finished product. Using mashed potatoes in this bread recipe is also a great way to ensure that it stays moist longer.
In a large bowl, whisk together the mashed potatoes, beaten eggs, and softened butter. Add the sugar, salt, yeast, and warm filtered or bottled water. Add a potato to the basic formula of flour, water, sugar and yeast and you have a potato bread recipe that could become your favorite homemade bread. This homemade potato bread is an old publication that has recently been updated with more detailed instructions and helpful tips.
It works great in a bread machine. Use the DOUGH cycle, don't bake it in the bread machine, bake it in your oven. It's a pretty forgiving recipe, and in my experience, the amount of potatoes shouldn't be the problem. Potatoes are quite easy to grow and if, like us, you plant hundreds of them, you can use them in breads like this.
While the bread is still hot in the pan, use a blunt kitchen knife and run it around the edges of the pan, between the pan and the bread to release the breads from the pan. But I haven't found freshly baked potato bread in the market yet, and making it at home is easy, especially if you have a mixer or bread machine. Fluffy, tasty and full of nutrients, complete your breakfast with this easy-to-prepare POTATO BREAD. And if ever there was a soft, spongy, high-rise bread that's almost foolproof, it's the recipe for potato bread.
Because potatoes contain certain nutrients, this type of bread is better for you than regular white bread. I'll try to improve the recipe and add more notes for future bread makers, but overall it's a very easy recipe that always comes out great.
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