Potato Bread King Arthur Forevermama Recipes

POTATO BREAD (KING ARTHUR) - FOREVERMAMA

Steps:

• Beat together all of the dough ingredients, using the flat beater paddle of your stand mixer, or your bread machine set on the dough cycle. If you're using a stand mixer, beat the mixture for 4 to 5 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl twice. The mixture should start to become smooth and a bit shiny.
• Switch to the dough hook, and knead the dough at medium speed for 7 minute, stopping to scrape the dough into a ball twice; it may or may not start to clear the sides of the bowl on its own. If you're using a bread machine, let it go through its entire kneading cycle, but don't let it rise; continue with step 3, below.
• 3) Scrape the dough into a ball, and place it in a lightly greased bowl or large (greased) plastic bag. Refrigerate overnight, or for up to 24 hours.
• Remove the dough from the refrigerator, divide it in half, and shape it into two 9" logs. Place them each in a lightly greased 9" x 5" loaf pan.
• Cover the pans with clear shower caps (first choice) or lightly greased plastic wrap, and allow the dough to rise until it's crowned about 1" over the rim of the pan. Since the dough is cold, this will take anywhere from 2 to 4 hours (may take even longer depending on the temperature of your home. Refer to Note # 2 below). Towards the end of the rising time, preheat the oven to 350°F.
• Bake the loaves for 25 minutes. Tent with aluminum foil, and bake for an additional 15 to 20 minutes, until the bread is a deep golden brown, and a digital thermometer inserted into the center of one of the loaves registers at least 190°F.
• Remove the bread from the oven, and place the pans on a rack. After 5 minutes, gently turn the loaves out onto the rack to cool completely.
• Store, tightly wrapped, at room temperature for several days, or up to a week in cool/dry weather; for longer storage, wrap well and freeze.
• Note # 1: Use the lesser amount of water in summer, or in humid weather conditons, the greater amount in winter, or when it's dry out.
• Note # 2: Depending on the temperature in your home (if it's winter or summer will make a difference) it may take longer than 4 hours for bread to rise. I've placed a heating pad in-between a layer of blankets and have rested the loaf pans over the blankets. Cover pans with towel or blanket away from drafts. Basically provide a warm environment. Be careful not to try to speed it too much because this can develop a yeasty taste in bread when rushed to rise.

PORTUGUESE SQUASH (OR PUMPKIN) FRITTERS - FOREVERMAMA

Steps:

• In a bowl, add the squash or pumpkin. Add all remaining ingredients and mix thoroughly with a wooden spoon.
• Depending on the wetness of your squash or pumpkin you may need to add the milk. (The consistency should be a bit thicker than pancake batter). Mix all ingredients well.
• Place enough oil in a deep fry pan and heat. Drop full teaspoonful's of batter into the hot oil. Be careful to not have the oil too hot because it will overcook the outside and not the inside. The oil should be hot enough to cook through until lightly browned/golden.
• Place fritters on paper towels to absorb oil.
• Roll each fritter thoroughly in cinnamon sugar mixture. I place these in a corning ware with a lid and add more sprinkled sugar/cinnamon on top. Time turns the sugar/cinnamon into a syrup and they're yum that way too.

GRANDMA'S EASY POTATO ROLLS

Steps:

• Mix and knead together all ingredients in bread machine (or in mixer).
• If mixing by hand, let dough rise about 90 minutes (or follow your bread machine's dough cycle).
• Your dough might not have risen exactly double.
• Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
• Round each piece into a smooth ball.
• Place the balls in a 9x 13 pan, or 2 9 inch round pans, or separately on cookie sheet.
• Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
• Preheat the oven to 325.
• Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent overbrowning).
• Rolls should be golden brown when done. Brush with additional melted butter.
• Let cool slightly and turn out on a rack to cool.