potato bread or rolls?

Question

iwould like to find the one that uses 2 c. of mashed potatoes and 1 cup potato water or simular

Answer 1

Farmhouse Potato Bread

Ingredients

1/2 lb Potatoes, peeled and cut into 1-inch pieces
2 c Milk
8 tb (1 stick) unsalted butter, room temperature
1/4 c Sugar
1 tb Salt
1 Envelope dry yeast
5 c (about) all-purpose flour

Instructions

Moist, light loaves, perfect with Apple Butter. They are even better the day after baking.
Makes 2 loaves
Place potatoes in small saucepan. Cover with cold salted water. Simmer until very tender, about 10 minutes. Drain. Force hot potatoes through sieve into large bowl.
Combine milk, 4 Tbs butter, sugar and salt in heavy small saucepan. Bring to boil, stirring to dissolve sugar. Whisk into potatoes. Let cool to warm (105 - 115 F). Sprinkle yeast over mixture, then stir in. Mix in 4 cups flour. Knead dough on generously floured surface until smooth and elastic, adding more flour if stick, about 10 minutes. Grease large bowl with 2 Tbs butter.l Add dough, turning to coat entire surface. Cover bowl with towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Punch dough down. Knead until smooth, about 1 minute. Return to bowl. Cover and let rise until doubled in volume, about 1 1/2 hours.
Butter two 6-cup loaf pans, using remaining 2 Tbs butter. Punch dough down. Cut into 2 pieces. Shape each piece into loaf; transfer to prepared pans. Cover pans with towel. Let dough rise until level with tops of pans, about 45 minutes.
Position rack in lower third of oven and preheat to 400 F. Place bread in oven. Reduce temperature to 375 F. Bake until loaves are rich golden brown and sound hollow when tapped, about 30 minutes. Cool in pans 5 minutes. Transfer to racks and cool completely before serving.
Got Butter?

Answer 2

Potato Yeast Rolls

1 1/2 cup Warm Water
1 pkt Active Dry Yeast, 2 1/2 t.
2/3 cup Sugar
1 1/2 tsp Salt
2/3 cup Shortening, softened
2 whl Eggs
1 cup Mashed Potatoes, Warmed (instant)
7 1/2 cup All-Purpose Flour

Mix yeast and water. Stir in all ingredients except flour. Mix well. Mix in flour till dough is easy to handle. Need dough till smooth and elasticy.
Place in greased bowl, turn greased side up, cover with damp cloth. Let rise 1 1/2 to 2 hrs or till doubled. On floured board bunch down and make into rolls, let rise 1 to 1 1/2 hrs. Bake at 400 for 12 to 15 minutes.

These are so good!

Answer 3

Sweet Potato Biscuits

Prep: 20 min., Bake: 15 min. Depending on the moisture content of sweet potatoes, you may need to adjust the quantity of milk, adding the remaining 1/4 cup. Eat these warm out of the oven with butter or jam.

2 cups cooked, mashed sweet potatoes
1/2 cup butter, melted
1 to 1 1/4 cups milk
4 cups self-rising flour
1/8 teaspoon baking soda
3 tablespoons sugar

Stir together sweet potatoes, butter, and 1 cup milk until well blended. Add flour, baking soda, and sugar, stirring just until dry ingredients are moistened. Add remaining 1/4 cup milk to moisten dough, if needed.
Turn dough out onto a lightly floured surface; knead 8 to 10 times. Pat or roll dough to a 3/4-inch thickness; cut with a 2-inch round cutter. Place biscuits on lightly greased baking sheets.

Bake at 400° for 15 minutes or until golden brown.

Yield: Makes about 3 dozen
--Mama Dipps recipe, Southern Living, JANUARY 2005

Answer 4

ROLL RECIPE (Perhaps this is similar)

Ranch Rolls, Fresh Baked Cowboy Potato Rolls

3/4 cup warm water
1 package active dry yeast
½ cup leftover mashed potatoes or prepare 1/2 cup instant potato buds
1 stick soft margarine
2 eggs
3 ½ cups all purpose flour
¾ teaspoons salt
½ cup sugar


Mix yeast with lukewarm water. Stir and set aside for 10 minutes.

Combine potatoes, melted margarine and eggs and stir. Mix in the flour, salt and sugar then, pour in the water with the yeast in it and blend in.

Put in refrigerator for a day. Next day or up to 3 days, preheat the oven to 350-F. Drop by spoonfuls onto a greased round baking pan. Bake for 15 minutes or more until lightly browned.

Makes approximately 14 rolls.


Potato Bread (This may even be closer)

1 yeast cake or 1 package active dry yeast
1 tablespoon sugar
1/4 cup warm potato water (water in which potatoes had cooked)
1/4 cup butter
1 tablespoon salt
3/4 cup warm potato water and 3/4 cup warm milk, or 1 1/2 cups warm potato
water
3/4 cups mashed potatoes
5 1/2 to 6 cups all-purpose flour
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Proof the yeast and sugar in the 1/4 cup warm potato water. In a large mixing bowl combine the butter, salt, and liquids. Stir to melt the shortening. Add the potatoes, stir in the yeast mixture, and add enough flour to make a stiff dough. Turn out on a floured board and knead until the dough is no longer sticky, 5 to 10 minutes. Place in a buttered bowl, and roll the dough around so that it becomes coated with butter. Cover and allow to rise until doubled in bulk, 1 1/2 to 2 hours. Punch down the dough and knead briefly. Cover, and allow to rise again about 30 minutes. Place on a floured board and divide into 2 parts. Mold into balls. Cover the dough and let it rest 15 minutes. Shape into loaves and place into well-buttered 8 1/2 x 4 1/2-inch bread pans. Cover, and allow to rise in a warm place till the dough appears above the top of the pans. Dust the loaves with flour. Bake at 400 degrees 20 minutes, then reduce the heat to 350. Bake another 20 to 30 minutes, or until brown and hollow-sounding when tapped with the knuckles. Immediately transfer to a rack to cool.



Rustic Potato Bread (my final attempt)

3 pounds russet potatoes (about 6)
8 tsp salt
1 cup tepid reserved potato water (80°-90°F)
2 tbsp active dry yeast
4 tbsp extra virgin olive oil
9 1/2 cups unbleached all purpose flour

Scrub the potatoes and cut them into quarters, peels and all. Toss them into a 2 quart pan, cover with water and 4 teaspoons of the salt. Boil until potatoes are fork tender. Draw off and reserve 1 cup of potato water. Drain the potatoes and spread them out on a cooling rack to dry for 20-30 minutes. It's important that they be dry before mashed. When the potatoes are cool, stir the yeast into the reserved potato water and allow to rest for 5 minutes. Turn the potatoes into the bowl of a mixer with the paddle attachment on and mash them. With the mixer on low speed, add the potato and yeast water and the olive oil and mix until the liquids are incorporated into the potatoes. Replace the paddle with the dough hook. With the mixer still on low, add the flour and the remaining 4 tsp salt. Mix on low speed for 2-3 minutes, then increase speed to medium (be careful...watch for overheating). The dough will be firm at first, then softer as it is mixed until nearly as soft as a brioche. Cover the mixing bowl with plastic wrap and let it rise 20-30 minutes (it will probably not have doubled, but will have risen noticeably). Preheat oven to 375°F. Place rack and baking stone on bottom rack of oven. You'll be okay if you don't have a baking stone..but they're nice. Prepare baking sheet or peel by rubbing with cornmeal or flour. Have a spray bottle with water handy. Shaping the dough: Turn dough out onto a floured board and divide in two. Shape each piece into a kind of football shape by first making a ball, then flattening it into a disk. Starting at the far end, roll the dough toward you...and at the last roll, pull the free end of the dough toward you, stretching it, and dust it with flour. Finish rolling up the dough and roll it back and forth till you make a football shape. Place on the resting peel or pan seam side down. Let rise at room temp 20 minutes. When ready to bake, spray the oven walls with the water and close the door immediately to close the steam in. Turn the breads out steam side up onto the baking sheet or peel...and put in over or transfer to baking stone. Spray the oven with water again and bake for 45-50 minutes or until the crust is very brown and the loaves sound hollow when tapped on the bottom. Cool on a rack for at least 20 minutes before slicing.

I honestly think that this could make 4 loaves and not just 2 but use your judgement.