Potato Bread – Bread Machine

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This recipe is adapted from a recipe found in an old cookbook that reminds me of the rolls my Grandma Leona used to make. I’ve made a few changes with some of the customary ingredients to create a vegan version but have listed both sets of ingredients below in case you want to use dairy products. This loaf will be a bit denser that a standard white flour loaf. I’ve also included directions if you don’t have a bread machine.

Potato Bread - Bread Machine

2013-06-21 20:06:02

An easy to put together bread for the bread machine. The addition of the potato adds to the tenderness of the bread.

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Wet Ingredients

1/4 cup Water (110-115 degrees) I feel it - it's hot but I can still place my finger in it.
1/4 cup Earth Balance or Butter, softened
1 cup Unsweetened Almond Milk or milk of your choice
1 egg Flax Egg (3 Tbsp of water and 1 Tbsp of flax seed mixed) or Egg
Dry Ingredients
4 1/2 cups White Spelt Flour or flour of your choice
1/2 cup Instant Potatoes or you can boil a potato and mash (no seasonings)
1/3 cup Sugar
1 tsp Himalayan or Celtic Salt or your salt of choice
2 1/2 tsp Active Dry Yeast

Bread Machine Directions

Place wet ingredients into assembled pan of bread machine.
Combine dry ingredients (except for yeast) in a bowl. Mix well and add to bread machine.
Gentle tap bread machine container to level out dry ingredients.
Using a spoon make a little hole in dry ingredients and add yeast.
Place pan in bread machine.
I use the setting for a White/Wheat Bread with a Medium Crust.
Start machine. After the machine has started mixing - lift lid and scrape sides with rubber spatula.
After the bread is baked - remove from pan and enjoy.

Conventional Directions

Place water and milk in a small pan and heat until it reaches 110-115 degrees. Remove from heat and place butter in until it melts. Place heated liquid into a bowl and add yeast. Stir until it dissolves and bubbles. This should just take a few minutes.
Combine dry ingredients in another bowl.
Place the liquid with the yeast into a large mixing bowl (a Kitchen Aid Mixer works great but a mixer will get you there also)
Then add 2 - 2-1/2 cups of your dry mixture into the wet ingredients and beat until smooth. I usually use a beater for this part. It's easier to get the dough started.
Switch to your dough hook or prep your counter with some flour and scrape the sticky mixture in the center of the flour. Keep adding 1/2 cup of the dry mixture into mixture until it holds together.
If you are using a Kitchen Aid - the dough will begin to pull away from the sides.
If you are incorporating on the counter - place 1/2 cup of dry mixture into the center of the sticky dough and using the heels of your hands push away from you. Then pull the dough over itself and repeat a few times before adding more of the flour mixture. Add flour to the counter as needed to prevent sticking. This is where I use my scraper tool.
Once the flour is incorporated continue with kneading the bread for 5 minutes.
If you are using a Kitchen Aid mixer let it run on Speed 2 for 5 minutes, adding flour as needed.
Grease a large bowl and form the dough into a ball and place inside bowl and then flip the dough - this will prep the top. Cover with syran wrap or a hot wet kitchen towel (ring it out good) and let rise for an hour or until doubled.
Punch down - place on floured counter and knead a few times.
Form 3/4 of the dough into a loaf (roll out into rectangle and then roll it up and pinch the ends so it fits in a greased bread pan. Form rolls and place in a greased muffin tin with the remainder of the dough.
Cover and let rise for 45-60 minutes until double.
Heat oven to 350 degrees and bake loaf for 45 minutes and rolls for 15-20 minutes. Tops should be browned and have a hollow sound when you tap on it. If the top browns too fast - place foil over top.
Cool for 5 minutes and turn upside down and cool on cooling rack.