The Chef In You and More: Potato Bread or Rolls

Potato bread is very moist and tender. This is an old fashioned recipe that has been popular for many years. You just need to save the water from your potatoes when you boil them and use as the liquid.

Add to mixing bowl in order given:

1 1/2 cups warm potato water (or add 1/3 cup potato flakes to 1 1/2 cups hot water and let it cool to luke warm - you can also melt your butter in this while it is still hot.)
2 Tablespoons sugar
2 Tablespoons melted butter
Approximately 3 1/2 cups white flour
2 teaspoons salt
1 Tablespoons instant yeast (the kind that is meant to be stirred into dry ingredients - mix the yeast around in the flour with a spoon while it is on top).

Note: If you want to use yeast that is to be dissolved in luke warm water, just use 1/2 cup of the original warm liquid that has a pinch of sugar added. Stir until dissolved and let it rise a little before adding it back to the mixing bowl. (Be careful that the water isn't too hot as this will kill the yeast)

Mix with stand mixer for 2 - 3 minutes ( it is not necessary to mix for a long time as this will make the bread tough) The dough should hold together in a ball and not stick to the bowl - but it needs to be stiff enough that your finger doesn't stick when touching it. It is best to start mixing with 2 1/2 cups of flour and gradually add the rest. Flours differ so watch for the dough to cling together. However, you don't want it too stiff. If this happens, just slowly add a little more water.

Cover and let rise until double in size - usually about 30 minutes.
Form rolls into preferred shapes (butter your hands to prevent dough from sticking). Form bread loaves on a floured pastry cloth. Place in pans that have also been buttered. Brush top of dough with butter and let rise in a warm place. Bake at 350 degrees until golden brown and tests done. Bake rolls for approximately 25 minutes - bread for 35 - 45 minutes depending on size of loaf. Bread will be done when you touch it on the top or side and it springs back.

Note: The texture of this bread is different that regular bread. It is very moist and the outside is not as smooth. If you use water and potato flakes it will have a somewhat grainy texture but the flavor makes up for any imperfections. This recipe makes 1 2# loaf of bread or 1 dozen large rolls.

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