Bread - Potato bread recipe no flour
Author: James Gundrum
Moist and very sliceable, it's wonderful for sandwiches and toast; it has that "spongy" texture, perfect for spreading peanut butter or loading on tuna salad without crumbling. Incredible soft and fluffy, this easy gluten-free potato bread is a great way to make use of leftover mashed potatoes.
Potato Bread
If you think of bland flavors when you think of potatoes — think again! This recipe produces probably the most flavorful "white" bread we've ever had. Moist and very sliceable, it's wonderful for sandwiches and toast; it has that "spongy" texture, perfect for spreading peanut butter or loading on tuna salad without crumbling. An overnight rise in the fridge is the key here. The longer a batch of dough rises, the better its flavor will be; and the taste of this bread is superb. Somehow, the combination of potato, butter, and eggs produces an elusive hint of cheese in the final loaf.
Provided by: King Arthur Baking
Total time: 650 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 32 servings
Number of ingredients: 8
Provided by: King Arthur Baking
Total time: 650 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 32 servings
Number of ingredients: 8
Ingredients:
- 1 tablespoon instant yeast
- 1/2 cup (99g) granulated sugar
- 1 1/4 to 1 1/2 cups (283g to 340g) lukewarm water or potato water (water in which potatoes have been boiled)*
- 12 tablespoons (170g) unsalted butter softened
- 2 1/2 teaspoons (15g) salt
- 2 large eggs
- 1 cup (198g) mashed potatoes (from about 1/2 pound potatoes)
- 6 1/2 cups (780g) King Arthur Unbleached All-Purpose Flour
Nutrition:
- Serving Size: 52g
- Calories: 150 calories
- Carbohydrate: 23g
- Cholesterol: 25mg
- Fiber: 1g
- Protein: 4g
- Sodium: 210mg
- Sugar: 3g
- Fat: 5g
- Saturated Fat: 3g
- Trans Fat: 0g
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 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.
- 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. 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.
Tags:
Super Soft Gluten Free Potato Bread Recipe
Try something different by making this delicious gluten free potato bread. This super soft gf potato bread is great on its own or perfect for pairing alongside dinner.
Provided by: Nicole Hunn
Total time: 115 minutes
Cook time: 85 minutes
Prep time: 30 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 11
Provided by: Nicole Hunn
Total time: 115 minutes
Cook time: 85 minutes
Prep time: 30 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 11
Ingredients:
- 1 cup steamed, peeled, and cubed white potatoes
- 1 cup lukewarm milk
- 2 eggs (at room temperature)
- 2 cups all purpose gluten free flour blend ((I used Better Batter; click through for appropriate gf flour blend info))
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 10 tablespoons tapioca starch/flour
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast (also called rapid-rise or breadmaker yeast)
- 3/4 teaspoon kosher salt
- 4 tablespoons unsalted butter (melted and cooled)
- Cooking oil spray
How to cook:
- Grease a standard 1-pound loaf pan and set it aside.
- Place the potatoes, milk, and eggs, in a blender, and blend on high speed just until smooth. Don’t blend very long or you’ll activate the starch too much and your mixture will become glue-like. Set the potato mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, place the flour blend, xanthan gum, tapioca starch/flour, sugar, and instant yeast. Whisk to combine well. Add the salt, and whisk again to combine.
- Create a well in the center of the dry ingredients, and add the potato mixture, and the melted butter.
- Beat in a stand mixer fitted with the paddle attachment until well-combined. Continue to beat until the mixture begins to take on a whipped appearance, 3 to 4 minutes. The bread dough will be thick but soft.
- Transfer the dough to the prepared 1 pound loaf pan. Smooth the top into an even layer with a moistened spatula.
- Cover the loaf pan, and set in a warm, draft-free location to rise. Allow the dough to rise until about 150% of its original size.
- Yeast bread dough will rise more slowly in cooler, drier conditions, and faster in warmer, humid conditions. Be patient.
- Remove the cover on the risen dough, and spray the top with cooking oil spray until it glistens.
- Place the pan in the center of the preheated oven. Bake at 350°F for 45 minutes.
- Reduce the oven temperature to 325°F and continue to bake until the internal temperature of the bread is about 210°F on an instant read thermometer, the bread is golden brown all over, and the center feels firm when pressed with the tip of your finger. That should take about another 20 minutes, but may take longer. If the loaf doesn’t feel firm enough but is becoming too brown, lower the oven temperature to 300°F for the remainder of the baking time.
- Remove the loaf in the baking pan from the oven and place it on a wire rack to cool for 10 minutes. Try the loaf out of the pan and onto the wire rack, and allow the bread to cool completely before slicing and serving.
- The loaf may sink a bit on the top and sides, since the bread is so moist and tender. As long as you allow it to cool completely, the bread will remain soft and fluffy inside, never compressed.
Irish Potato Bread
Irish Potato Bread is a delicious savory quick bread that doesn't require yeast!
Provided by: Jo and Sue
Yields: 0 servings
Number of ingredients: 11
Provided by: Jo and Sue
Yields: 0 servings
Number of ingredients: 11
Ingredients:
- 3/4 cup cooked mashed potatoes (boil potatoes and mash them to a mashed potato consistency)
- 3/4 cup raw grated potatoes (peel the skins, then grate, drain grated potatoes of liqiud)
- 1 egg
- 1 egg white
- 1/3 cup vegetable oil
- 3/4 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 Teaspoon garlic powder
- 3 1/4 cups flour
- 1 1/2 Tablespoons baking powder
- 1 Teaspoon salt
How to cook:
- Place the mashed potatoes and raw grated potatoes in a large mixing bowl, whisk together until well combined. Add the egg, egg white, grated Parmesan cheese, garlic powder, milk and oil to the bowl, whisk until completely incorporated.
- In a separate large bowl, combine the flour, baking powder and salt, stir to combine. Stir the dry ingredients, into the wet ingredients until a soft dough is formed. Lightly flour your counter top, place the soft dough on the floured counter top and kneed 6 -7 times. Gather the dough up and form a ball, place it in an oiled 8 inch cast iron pan. Using a serrated knife (a steak knife worked well) cut an x on the top of the dough. Bake at 375 degrees for 45-55 minutes. It should be golden brown on top. Cool on a wire rack about 10 minutes. Run a butter knife around the edges of the pan to release the bread , remove from pan, place on a cooling rack to cool completely before slicing.
Soft, Fluffy Gluten-Free Potato Bread (Dairy-Free)
Incredible soft and fluffy, this easy gluten-free potato bread is a great way to make use of leftover mashed potatoes. It's perfect for making sandwiches, avocado toast, or eating as toast with jam. Totally dairy-free too, but no one would know! Go bake a loaf to enjoy homemade gluten-free bread today!
Provided by: Felicia Lim
Total time: 120 minutes
Cook time: 60 minutes
Prep time: 60 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 10
Provided by: Felicia Lim
Total time: 120 minutes
Cook time: 60 minutes
Prep time: 60 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 10
Ingredients:
- 1 cup mashed potatoes
- 2 large eggs, beaten
- 1 cup warm water (between 105F to 115F)
- 1/4 cup sunflower oil
- 2 1/4 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum (omit if your flour blend already includes it)
- 2 tablespoons psyllium husk powder
- 2 1/4 teaspoons instant yeast
- 1 tablespoon sugar
- 1/4 teaspoon salt
Nutrition:
- Serving Size: 1 slice
- Calories: 180 calories
- Sugar: 1.4 g
- Sodium: 77.9 mg
- Fat: 6.3 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrate: 27.3 g
- Fiber: 2.1 g
- Protein: 3.2 g
- Cholesterol: 33.5 mg
- Grease an 8″ x 4″ loaf pan with oil.
- Whisk Dry Ingredients
- In a large bowl, sift the gluten-free all-purpose flour, xanthan gum (if using), psyllium husk powder, instant yeast, and sugar. Whisk well to combine.
- Blend
- Process the mashed potatoes and eggs in a high-speed blender until you get a thick, creamy yellow mixture.
- Add Water and Oil
- Transfer the mixture to a large mixing bowl. Add water and oil and mix well to get a pale yellow liquid.
- Form the Dough
- Add the dry ingredients to the bowl with the wet ingredients and mix well until you get a homogeneous sticky dough (the dough will look shaggy and be rather wet, but that’s the texture you want).
- Transfer Dough to Pan
- Transfer the dough to the prepared loaf pan and use a wet spatula to smooth out the top of the dough.
- Let Rise
- Cover the pan with a kitchen towel and let the dough rise a warm, draft-free place for 40 to 50 minutes, until it has roughly doubled in size (I like to place the pan in the microwave with the microwave switched off).
- Preheat Oven
- While the dough is rising, preheat the oven to 350F and place the rack in the center position.
- Bake Until Golden Brown
- Bake for 1 hour until the top of the bread is golden brown the loaf sounds hollow when tapped.
- Let Cool Before Slicing
- Allow the loaf to cool for 10 minutes in the pan, before removing and placing it on a wire rack to fully cool (at least 30 minutes) before slicing.
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