Potato Bread Recipe

We have a new favourite bread recipe, actually it’s an old recipe.  Colin loves when I use this recipe for pizza too.  It also makes great buns/rolls.  The potato keeps everything moist and the eggs make it fluffy too.  I’m not sure how many loaves of actual bread it makes because I never seem to make just bread    This would also be a great bread for my perishky or ranch buns.

Potato Bread/Rolls/Pizza

start by cooking one large potato (peeled).  Rice/mash the potato and potato water, add more water if needed to make 2 cups

3/4 c milk, lukewarm                            1/8 c sugar
1/2 c butter, melted                               2 t salt
5 eggs, beaten                                          8 c flour, or so
2 T yeast, I use instant yeast from Bulk Barn

Mix all the wet ingredients together.  If you use old-fashioned yeast, you need to dissolve it in some of the milk before it can be added.  Instant yeast is added directly with the flour.

Stir the dry ingredients together (save out a cup of flour).  Then add to the wet ingredients.  Stir and knead until smooth and elastic.  Do NOT add too much flour.  It is better to have a soft dough.  I often knead my bread dough on a greased counter -not flour, that way the dough doesn’t get tough.  You may or may not need the last cup of flour.  It depends on the humidity.

Put the dough into a greased bowl, cover and let rise.  I put mine in a warm oven (turned off).  Should take about 45-60 minutes.  Gently deflate the dough and form into whatever you want to bake.  Always use greased pans!  Let the dough rise again after shaping -usually about 30 minutes.

Bake:  bread -350F for 30 minutes
rolls -375F for 20 minutes
pizza -400F for 25 minutes -I don’t usually bother letting the dough rise for pizza, I just top and bake after the first time

When the bread (or others) is finished, tip it out of the pan and tap on the bottom.  The loaf should sound hollow.  If it has more of a dull thud, pop it back in the pan and back in the oven for 5 minutes, then test again.

Ella’s been acting crazy the whole time I’ve been typing this, so please let me know if something doesn’t make sense 

Recipes

  This is our front door this morning.  It was -32C when Colin headed outside to head to the barn.  Our old front door is only a single pane of glass, so not too great in the winter.  It's a good time to make some comfort food.  I thought I'd share some recipes:



Chili
2 lb ground beef                         2 can tomato soup (don't dilute)
7 cans (19 oz) kidney beans -drain half  or use 4 cans kidney beans and 3 cans navy beans (drain navy beans)
1 can (28 oz) crushed tomatoes and diced tomatoes (don't drain)
6 onions, chopped
1 small jar sweet pimentos, chopped
6 T chili powder, or to taste

Brown beef and onions, drain if needed.  Add everything else.  Simmer over low heat for a few hours.  Stir fairly often.  Even better when made the day ahead.

Ranch Buns
make ranch spice from Niki's blog 
then make a batch of potato bread dough, adding in 1-2 T of ranch spice:
1/3 c potato flakes                      2 T yeast
2 c warm water                             1/2 c margarine
1 T salt                                              2 eggs, beaten
6 c flour                                            1-2 T ranch spice


Put in the bread machine in the usual order:  wet stuff first, then dry, then flour and yeast on top.  Let rise once.  This is also easy to make by hand.

Roll into golf ball sized balls and place in a greased cake pan (9x9 makes 16).  Let rise then bake 400F for 15 minutes.  Brush with melted butter then sprinkle with Parmesan.

Yummy brownies.  These brownies have a secret ingredient -oatmeal!  But you would never know if you didn't tell anyone.  This is only half a batch, the recipe makes 9x13

Oatmeal Brownies
1 c oatmeal                        1 c butter
2 c boiling water              4 eggs
3 c brown sugar               2 t vanilla
2 t bk powder and bk soda
2 c flour                                 1 t salt
4 T cocoa
Mix oats, butter and water.  Let cool.  Add all other ingredients.  Pour into greased pan or pans.  Bake 350F for 40 minutes until done.

Chocolate Glaze
3/4 c sugar (brown or white)                1/4 c milk
2 T butter                                                       1/3 c mini marshmallows
1/4 c semi-sweet chocolate chips
Bring sugar, milk and butter to a boil.  Cook and stir for 2 minutes.  Remove from heat and add marshmallows and chips.  Stir till melted.  Let cool a bit.  Pour over cake or brownies.

Recipes

A friend of mine was asking for an easy sourdough recipe, so I thought I'd share it for everyone.

Starter
Put the following in a non-metal container:
1 c milk, 1 c flour and 1 T yeast
Let stand (I cover with tea towel) for 48 hours, until it bubbles and becomes sour.  Put into a cover container with expansion room and store in the fridge.  You should use it every week.  Every time you use it, feed the starter equal quantities of flour and milk.  Then let stand in a warm place for 24 hours.
Of course, you can just multiply the starter amounts if you think this won't be enough.
Easy peasy.  You can also through your starter in the freezer if you are going to be away for a while.  Just thaw and let stand in a warm place for 24 hours.

Now what?

Sourdough Pancakes
1/2c starter                                 2 c milk
2 c flour                                         2 eggs
2 T sugar                                        1 t salt
1 t baking soda
Blend starter, milk and flour and let sit on counter overnight.  Then add everything else in the morning.  Mix well, but don't beat.

Sourdough Biscuits
1 1/2 c flour                            2 t baking powder
1/4 t baking soda                  1/2 t salt
1/4 c butter                             1 c starter
Cut butter into dry ingredients.  Mix in starter.  Mix well and knead till smooth.  Roll out 1/2 inch thick.  Cut out with a 3 inch round cutter.  Place on greased 9-inch square pan.  Brush with melted butter.  Let rise 1 hour.
Bake 425F for 20 minutes

Sourdough Bread
makes 1 loaf
1/2 c water                                     2 T sugar
1 T yeast                                          1 c starter
1 egg                                                 1 t salt
1 T oil                                                2 3/4 c flour
You'll notice this recipe uses a bit of yeast on top of the sourdough starter, this is to keep the rising time short.  If you have lots of time, leave out the yeast and let the bread rise in its own good time.  The flavour will be amazing.
If making the recipe as written, let the dough rise 1 1/2 -2 hours.  Then shape and put into greased bread pan.  Let rise again 1 1/2 hours till double.
Bake 350F for 30 minutes.

and now for ultimate sourdough yumminess

Sourdough Cinnamon Buns
1/3 c butter                                                1 c brown sugar
1 1/2 t cinnamon                                     1 1/2 c flour
2 t sugar                                                       2 t baking powder
1/2 t baking soda                                      1 1/2 c starter
1/3 c oil
Mix the brown sugar, butter, and cinnamon together and set aside.
This recipe doesn't need the first rise.  So after making the dough, roll it out about 12 x 9.  The thinner you make it the more rounds your buns will have.  Spread the dough with the butter mixture.  Roll up from wide end.  Slice into 1-inch pieces.  Place in a greased baking pan.
Bake 400F for 20 minutes.  Invert on serving plate carefully, sugar will be molten.   Makes 12.


Now that the nice weather is back (i.e., cool) it's time to start making cozy food.  Today I made some French onion soup and macaroni and cheese.  Both are easy and I thought I'd share the recipes.


French Onion Soup
5 cups thinly sliced onions                  1t salt
3T butter                                                      1/4 t sugar
1T oil                                                             3T corn starch
2qt chicken broth, I make my own in the crockpot after roasting a chicken -easy
Cook onions slowly with butter and oil.  Cover for 15 minutes on low.  Remove lid and turn up to medium.  Add sugar and salt.  Cook and stir until onions are golden brown, about 30-40 minutes.  Time spent here will improve the flavour.  Sprinkle on cornstarch and cook a couple of minutes.  Add onions to hot stock.  Simmer, partially covered, for 30-40 minutes.
In oven-proof bowl, add some croutons or toast and pour in soup.  Top with nice layer of mozzarella or Parmesan or Swiss.  Broil until cheese is melted.

I usually baggie up the leftover soup (minus croutons and cheese) and keep it in the freezer, it reheats well.


Macaroni and Cheese
1c macaroni, cooked till tender
3T butter                                   3/4 t salt
3T cornstarch                          2 c milk, any kind we usually use 2%
1/4 t dry mustard                  2 c grated cheese, we use cheddar
Melt butter and cornstarch and mustard for a few minutes.  Pour in milk and stir until fairly thick.  Stir in cheese until melted.  Drain macaroni and pour into cheese sauce.  Pour everything into a greased 1 1/2 qt casserole.
Bake 400F for 20 minutes.  You can top with buttered crumbs but I don't usually.