Potato Water Bread Bread Machine Recipes

POTATO BREAD (BREAD MACHINE)

Steps:

• Add all ingredients to bread machine in order listed, or as recommended by your bread machine.
• Select desired setting and press start.
• I make this using the basic cycle and the lightest crust setting.

POTATO BREAD-BREAD MACHINE

Steps:

• Pour the water and oil into the bread pan. If your instructions specify that the yeast is to placed into the pan first, reverse the order in which you add the liquid and dry ingredients.
• Sprinkle over the flour, ensuring that it covers the water. Add the mashed potato and milk powder. Add the salt and sugar in separate corners of the bread pan. Make a small indent into the centre of the flour and add the yeast.
• Set the machine to basic and medium crust and start.
• To glaze the loaf, brush the top with milk either at the beginning of cooking time or halfway through.

CRUSTY POTATO BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.

POTATO BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

BREAD MACHINE POTATO BUNS

Steps:

• 1. Put water, sugar and yeast in bread machine pan. Let stand no less than 10 and no longer than 15 minutes to proof the yeast. Do not omit this step as it will insure that your yeast is working!
• 2. Once your yeast has proofed,add the flour, instant potato flakes, oil and salt to the bread machine pan.
• 3. Set bread machine to the dough cycle, close the lid and let the machine do the work. Check the dough when it is about half way through mixing. You may need to add a tablespoon of warm water if the dough seems dry.
• 4. Once the dough has risen, shut off bread machine and dump the dough into a bowl sprayed with non-stick spray. Spray your hands with the non-stick spray and divide dough in half. Divide each of the two balls of into two or three pieces. You will now have 4 or 6 balls of dough. Divide each ball of dough into three pieces and form into a bun. You will have 12 or 18 balls of dough to form into buns.
• 5. Place formed buns on a greased cookie sheet. Cover with a clean tea towel and let rise until doubled in size--it may take up to 30 minutes depending on how warm your kitchen is.
• 6. While the buns are raising on the pan, preheat oven to 350. When buns have doubled in size, remove the towel and put the pan in the oven and bake for 10-12 minutes or light golden brown.
• 7. Once they have baked, remove from oven and turn out onto waxed paper lined rack or counter top to cool. Brush the top of each bun with butter and let cool. I use about a 2 tablespoon size piece of butter and hold it with waxed paper and just lightly rub the butter over each bun.
• 8. Let cool if you can wait that long and enjoy! I find that if my kids are around when they are baked, I have to stand guard over the buns so there are some left!

SWEET POTATO BREAD (BREAD MACHINE)

Steps:

• Add the ingredients in the order listed. Set bread machine for "white bread" with desired crust. I use "light" or "medium.".

OLD FASHIONED POTATO BREAD (BREAD MACHINE)

Steps:

• 1. Combine potato and water in a small saucepan. Simmer, covered, until the potato is tender, abut 10 minutes;slip off the peels. Mash or puree the potatoe with its water (do not drain; you want the water). Pour the potato-water mixture into a 2 cup glass measuring cup and add additional water to make 1 2/3 cups. Cool to room temperature.
• 2. Place all the ingredients in order specified by the manufacturer of your machine; adding the potato mixture with the liquid ingredients. Set crust to medium and program for the Basic cycle. This recipe will not work with the Delay Timer function. Immediately remove bread from the bread pan and place it on a rack. Let cool to room temperature before slicing. Yeild 1 (2 lb) loaf.