Sunday Morning: Potato Bread

August 29, 2012 at 9:06 pm 2 comments


 

It feels like autumn here, so I made pumpkin muffins for coffee time. I’ll post that recipe another time, but since it was communion Sunday for our little church, I thought I’d share the recipe I use for a lovely, hearty white bread.

Old NEW- FASHIONED POTATO BREAD

Instead of  little cubes or wafers for communion, Bridges at LaRosa uses a loaf of bread that is broken in half by the pastor [ that’s me!] and then shared by the congregation as each person tears off a piece. My favourite artisan bread won’t work for communion Sunday: the lovely chewy texture makes the loaf too difficult to break in half, and very awkward for my older friends’ arthritic fingers to tear. So, I have gone back to my favourite from a Doubleday Cookbook from 35 years ago when I was first married.

Here it is, updated to take advantage of new techniques and “cheats” to make a lovely, light loaf that stays fresh longer and slices beautifully for toast or sandwiches [and is easily broken in half and shared!]  This Saturday night, I made two  1 1/2 lb. loaves and three miniature loaves: one of the mini loaves is perfect for communion, and the other two are a treat for Sunday dinner while the larger loaves will be sandwiches and toast this week. You could choose to make 2 larger loaves [2 lbs. each] instead. A step-by-step photo tutorial follows.

  • Instant potato flakes to make 1 1/2 cups- I use commercial quality from Costco, but any unflavoured type will do.
  • Hot water as necessary to make potatoes

OR

  • 1 1/2 cups leftover mashed potatoes: if you have seasoned and added margarine/butter and milk, you will want to reduce salt and margarine as noted below and use water in place of the milk.
  • 1 cup lukewarm water
  • 1/2 cup milk
  • 1/4 cup margarine
  • 2 T instant yeast
  • 2 tsp salt
  • 2 T sugar
  • 5-6 1/2 cups white flour
  1. In the mixer bowl, make potatoes using hot water only and potato flakes [do not use milk, margarine or seasonings even if package directions call for them]. If you have leftover mashed potatoes, you can use them instead and adjust salt and margarine as necessary.
  2. Put milk, salt, sugar and margarine in a microwave-proof bowl and microwave on high for about 1 1/2 minutes just until margarine is melted. Cool to lukewarm.
  3. Stir about 2 T of the potatoes into the lukewarm water [this should look like the water you drain off cooked potatoes] then sprinkle yeast over and stir to dissolve. Let stand for 5-10 minutes: yeast will bubble.
  4. Add milk mixture and yeast mixture to potatoes in bowl. Stir in 2 cups of  flour and beat with paddle beater until smooth.
  5. Continue adding flour a little at a time until dough is stiff and starts to pull away from side of bowl. Switch to dough hook and continue to mix in flour until dough forms a smooth ball. You can do all of the mixing by hand if you don’t have a mixer [and do have strong arms!]
  6. Turn dough out onto a well-floured counter and knead by hand: the dough will be a bit sticky, but should be smooth and elastic and will hold its shape when left for a few seconds. If the dough spreads, continue to knead in extra flour until it holds.
  7. Put dough into a greased bowl, turn to grease [I spray the bowl with cooking spray then spray the top of the dough]. Cover loosely with a damp towel or with plastic film. Let rise in a warm, draft-free place for about 1 hour or until double.
  8. Sprinkle the top with flour and punch down. For a fine crumb, you can let the dough rise again for about 45 minutes until double again. I skip the second rise and just shape the loaves now.
  9. Shape into loaves: two medium [8″x4″] loaves plus 3 mini loaves OR two large [9″x5″] loaves OR two round balls and place in greased pans or [for round balls] on parchment sheets.
  10. Let rise about 40 minutes until almost double in bulk. Set oven to 400°. When oven has reached temperature, and loaves are doubled, put loaves on middle rack. Bake for about 10 minutes, then reduce heat to 350° and continue baking until golden brown and loaf sounds hollow when tapped on the bottom– approximately 35 minutes for large loaves, 20 minutes for small.
  11. TRY to wait until loaves have cooled before cutting – they will slice better and last longer. [You can go ahead and eat the little loaves hot slathered with butter if you like, though!]

PHOTO TUTORIAL FOR POTATO BREAD is on the next page!


Hope you had fun joining me in my kitchen while I made bread this Saturday, and I pray you too will enjoy the true communion of fellow believers sharing the symbols of our Saviour’s blood and body  – whether it’s cubes, wafers or even fresh Potato Bread!

God bless you.

Kim

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Entry filed under: Life along the way, Recipes. Tags: , , , , .

I interrupt this blog for a RAK… Kim’s Design Wall: Rebuilding the Temple

2 Comments Add your own

  • 1. Rena Hearn (ThePriceMatchReport)  |  March 23, 2014 at 8:07 am

    I am trying this today. Could you put a print button by the recipes so it would be easier to print? Thanks!!

    Reply
    • 2. wordinpatchwork  |  March 23, 2014 at 3:42 pm

      I’m trying. Apparently, “Print” buttons aren’t available with the free blog, and since I’ve been thinking about reviving the blog and returning to my original intention of sharing my Christian walk through the blog, it seemed like a good time to get GoDaddy to host this blog. Thus far, your “print button” has cost me $85 per year and a couple of hours of my time trying to port my blog over to my newly purchased domain name. Sigh….still not working, but be patient. In the meantime, I’d suggest you select the recipe by clicking at the title, holding the shift key and clicking at the end of the recipe. Right click and select print, then choose “print selection” so you don’t print the whole page.

      Reply

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