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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
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
