I did mention many times that my boys only eat home made bread! Cass is complaining that the store bought one gives him headaches, Brandon doesn't say anything, just, wrinkles his nose, and Alex is the most innocent one he only asks if next time I can make my own bread because he loves it better. I feel like a bad mom and that I let my kids down when I run out of time for baking fresh bread, and time is something, in short supply for me. I'm on a tight schedule everyday. Driving three kids to school, with different times of starting and dismissal from school, then every afternoon we have sports. 6 days a week. And finishing my house work in between. Yeah... it's a rush.
Potato bread, it's the bread I usually make over the week, in the weekends I go more fancy with herb bread, buttermilk rolls , etc.
This bread is delicious, it could be made white or whole wheat, Great for sandwiches and especially for grilled cheese sandwiches which are Alex's and Cass's favorites. It also freezes well. The recipe is for 2 but I usually make 4 and freeze 2 of them.
1 medium potato peeled and cut into small cubes
1/2 tsp sea salt
2 cups milk
1/4 cup butter
3 tbsp granulated sugar
2 1/4 tsp of active dry yeast
3 1/2 cups of bread flour ( or all-purpose flour) first amount
2 tsp of sea salt
1 1/2 cup of bread flour ( or all-purpose flour) second amount
Cook the potato in water and salt in a small saucepan for about 15 minutes until very tender. Drain. Mash very well or, I used a potato ricer. Keep warm into a medium bowl.
Combine the 2 cups of milk, 1/4 cup butter and 3 tbsp of sugar into a small heavy saucepan. Heat and stir over medium heat until the sugar has dissolved. Pour into an extra large bowl stir to make sure the butter has completely melted. Let stand for 5 minutes.
Sprinkle yeast over top and let stand for 10 minutes longer until the yeast is foamy. Stir until yeast is dissolved.
Add the first amount of flour ( 3 1/2 cups)salt, and potato. Mix until a soft dough forms.
Work in enough of the second amount of flour ( 1 1/2 cups) until dough pulls away from the sides of the bowl and is no longer sticky.
Turn out onto a lightly floured surface, knead for 10 minutes adding more flour as necessary to prevent sticking.
Place dough into an oiled large bowl, turning once to grease top. Cover with cling wrap and tea towel and let stand in a draft free area for about 1 hour or until the dough has doubled in bulk.
Punch dough down. Turn onto a clean surface.
Divide the dough into 2 equal portions.
Flatten one portion into a rectangle. Roll up tightly, starting from the short side facing you. Place into a
9 x 5 x 3 inches greased loaf pan, stretching the dough if necessary to fit, and tucking the ends in.
Repeat with the second portion.
Cover with cling wrap and tea towel and let rise for about 1 hour, until the dough rises to the top of the pans.
Bake into a preheated oven of 400˚F, for 10 minutes, reduce the temperature to 375˚F and bake for 18 to 20 minutes more. Each oven is different, the bread is baked when golden brown and hollow sounding when tapped. Let stand in pans for 5 minutes before removing to wire rack to cool.
Each loaf cuts into about 16 pieces for a total of 32 slices.
Especially delicious for sandwiches or, grilled cheese sandwiches.
Variation: you can substitute 1 1/2 cups of flour (from the first amount of 3 1/2 cup) with whole wheat flour or whole grain flour. You will have 2 cup of bread flour ( or all-purpose flour) + 1 1/2 of whole wheat flour. Continue with the recipe as described.