Bread-bakers, rejoice! Here’s an excellent white bread recipe with an added touch of flavor and texture. This Potato Bread #7 is a delicious, moist, and tender bread with a delicious flavor. The potatoes give it an added body and flavor, making it a great choice for toast and sandwiches. Plus, it’s a great way to use up any leftover potatoes you might have. So, let’s get baking to enjoy this delicious bread!
For 2 people
- 1 - Potato, peeled, cubed
- 2.5 c - Water
- 3 tablespoon - Yeast
- 4 tablespoon - Maple syrup, warm
- 1 tablespoon - Butter, melted
- 6 c - Whole wheat pastry flour
- 2 tablespoon - Butter, softened
- 0.5 c - Monterey Jack cheese, grated
- In a saucepan, bring the potato and water to a boil for 10 minutes. Mash the potato in the water.
- For the yeast mixture, combine the yeast and warm maple syrup in a bowl, making sure it is at body temperature.
- Stir in the melted butter to the potato mixture. Add half of the flour to the yeast mixture.
- Turn the resulting dough onto a lightly floured surface and knead, incorporating the remaining flour.
- Place the dough in a lightly oiled bowl and turn it over so the top is oiled too. Cover with a towel and let rise for 1 hour.
- Punch down the dough and knead it 10 times. Separate and shape into loaves, then place them in lightly oiled 9-inch by 5-inch loaf pans.
- Split the tops with a sharp knife and insert the softened butter and grated Monterey Jack cheese.
- Preheat the oven to 350 degrees, then bake the loaves for 20 to 30 minutes. The loaves will continue to rise as they bake.
- The bread is done when it sounds hollow when tapped with a knuckle.
There you have it, your delicious and flavorful Potato Bread #7. It’s great for sandwiches and toast, plus it’s a great way to use up any leftover potatoes. The potatoes make it a moist and tender treat that is sure to please. Enjoy!