Potato Herb Bread Recipes

POTATO AND HERB STUFFED BREAD

Steps:

• Stuffing: Boil the potatoes in their jackets until very soft. Peel and mash them thoroughly. Add the remaining stuffing ingredients. Mix well and set aside. This filling can be prepared ahead and refrigerated for a day. There is no need to warm the stuffing before filling the bread.
• To prepare the bread: Combine flours with salt in a bowl. Reserve about 1 teaspoon of shortening, and rub the remainder into the flour, with your finger tips until the mixture resembles coarse meal. Add most of the water to form a mass. Slowly add more water tablespoons at a time until dough forms. Brush the work surface and your hands with the reserved teaspoon of fat. Place the dough on the greased surface, and knead for 10 to 15 minutes. This will be a very soft and pliable dough. Put back in bowl and cover with a moist towel or a sheet of plastic wrap and let it rest, preferably in a warm place, for at least 1/2 hour.
• Divide the bread dough and the filling into 12 equal portions. Take one piece dough and flatten it into a 4-inch round pillow with your hands. Depress the center slightly and place a portion of the filling into the depression. Bring the sides of the dough over the filling and enclose it completely. Press lightly but firmly to flatten it into a pillow, either between your hands or the work board. With your fingers, pinch the edges slightly, so that the filling is in the center and not near the edge where it could break through the dough. Cover with plastic wrap or a moist towel to prevent drying.
• Pick up each pattie and dust with flour. Firmly pat the pattie to make filling adhere to dough. Roll out to a 6-inch circle dusting with flour as you go, to prevent sticking. Cover with plastic wrap or moist towel.
• Heat the griddle or frying pan cook each bread for 2 minutes or until brown spots begin to appear. Flip the bread over and cook for 30 seconds. Brush lightly but thoroughly with melted shortening or oil and cook on original side for 30 seconds. Brush other side and flip again. Keep warm in a covered dish or tightly wrapped with foil. Note: They can also be made several hours ahead and reheated in a 300 degree oven for 10 to 12 minutes.

POTATO QUICK BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Mix the flour, soda, salt, and herbs together in a bowl.
• Wash and peel the potatoes and puree them in a food processor until there are no remaining chunks.
• Transfer the potatoes to a large bowl and mix in the egg, milk, and oil.
• Add the dry ingredients to the potato mixture and mix well.
• Pour the mixture into a greased 9x5 inch pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.

HERB LOAF

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in the sugar, butter, parsley, basil, salt, oregano, thyme, garlic powder and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

SPIRAL HERB POTATO BREAD (BREAD MACHINE)

Steps:

• Cool potato water to 80°F, if using water then heat in the microwave for 30 seconds.
• Add bread ingredients to the bread machine in the order recommended by the manufacturer.
• Set Cycle: Dough, Size: 2 lb.
• After about 5 minutes, check the consistency of the dough; if the dough is too dry add a tablespoon of water at a time, if too wet add a tablespoon of flour at a time, until the dough is smooth and slightly sticky when you press it.
• Prepare the herb mixture: melt the butter in a saucepan, add the garlic, green onions and parsley, and cook for 2 or 3 minutes; cool completely.
• Spray two 9x5 inch pans with cooking spray, preheat oven to 350°F.
• When the cycle is finished, take the dough out and knead to remove large air pockets.
• On a lightly floured surface, roll dough into an 11x24 inch rectangle, spread with herb mixture, leaving about 2 inches at one of the 11 inch ends.
• Roll bread dough from the other end, pinch closed.
• Cut dough in half, place in prepared pans seam side down; leave to rise in a warm place until doubled, about 45 minutes.
• Bake until browned, about 30 minutes.