Potato Bread or Potato Rolls

If you are looking for a bread to serve with soup and salad, look no further. This one is excellent.

Yield: 1 loaf or 12 rolls

Ingredients

Small loaf (1 lb. bread machine)

Medium loaf (1½ lb. bread machine)

Large loaf (2 lb. bread machine)

Instructions

Bread Machine Method

Have liquid ingredients at 80°F unless otherwise specified in your manual; all others at room temperature. Place ingredients in pan in the order listed. Select Basic or White Bread cycle and medium/normal crust for loaf. Select Manual cycle for rolls and take dough out after kneading cycle. Continue with Rising, Shaping & Baking instructions below. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information.

Mixer Methods

Dry mixture: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour and other dry ingredients. Liquids: Combine warm water (120° to 130°F) and oil. Set aside. Follow desired mixer method below.
Hand-Held Mixer Method: Combine dry mixture and liquids in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. With a wooden spoon or dough whisk, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Used additional bread flour if necessary. Continue with Rising, Shaping and Baking directions below.
Stand Mixer Method: Combine dry mixture and liquids in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Continue with Rising, Shaping and Baking directions below.
Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquids. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Continue with Rising, Shaping and Baking directions below.

Rising, Shaping and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
For Loaf: Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9x5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool on wire rack.
For Rolls: Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 4 parts; divide each part into 3 pieces. For pan rolls: shape each piece into a smooth ball, place in a greased 9-inch cake pan. For individual rolls: place balls in greased muffin pan cups or 2 to 3 inches apart on greased baking sheet. Cover; let rise at room temperature until indentation remains when touched. Bake in a 375°F preheated oven: pan rolls for 20 to 25 minutes; individual rolls for 12 to 15 minutes.
*You can substitute Instant (fast-rising) yeast in place of Active Dry yeast. When using Instant yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant yeast OR ¾ tsp Active Dry yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
Recipe featured at Crazy For Crust.

On February 16, 2015 / Bread Machine Recipes, Breads, Rolls & Buns / 1 Comment