Potato Bread

There’s nothing like a hearty loaf of home made bread.  From the smell of dough rising in the kitchen to the loaves baking in the oven or cooling on the counter, home made bread evokes feelings of comfort and joy in most people like nothing else.

One of my favorite breads to make in the fall is potato bread.

This is because it lends itself to all the traditional fall dishes as a perfect accompaniment.  

Hot beef or turkey sandwiches…perfect on hearty potato bread.

Chili, zesty or mild, served with thick slices of potato bread slathered with butter…or toasted with a smattering of shredded cheddar cheese.

No matter how you slice it, potato bread is a fantastic addition to your autumn menus.

I mix my potato bread in the bread machine, one loaf at a time.  I usually make two loaves, toss them in a bowl coated with olive oil spray and let them rise together.

Potato Bread

Ingredients

3/4 Cup hot water

3/4 Cup buttermilk

2 Tbsp. olive oil

2 Tbsp. honey

3 Cups bread flour

1/2 Cup instant mashed potato flakes

4 teaspoons vital wheat gluten

1 1/2 teaspoons salt

1 Tbsp. instant yeast

Directions

For bread machines:

Place all ingredients in the pan according to the manufacturer’s instructions.

Run the bread machine through the mixing cycle and either bake with a medium crust setting on the basic cycle, or remove to rise in a draft free area until double in bulk. 

To bake in a conventional oven, preheat oven to 350 degrees and bake until the top is golden and the loaf sounds hollow when tapped, about 30 minutes.

Remove from oven and brush the top with butter, if desired.

Of course, I desire.

Remove from pan and cool before slicing (if you can resist).

You can also mix the dough in a stand mixer, or by hand. 

Makes one approximately 2 lb. loaf of stick to your ribs deliciousness. 

It’s almost October…give this a try next weekend, you’ll be glad you did!

S.