Best 2 Buttermilk Potato Bread Recipes
**Buttermilk Potato Bread: A Culinary Delight for Every Occasion**
Indulge in the delightful symphony of flavors and textures with Buttermilk Potato Bread, a culinary masterpiece that combines the tangy zest of buttermilk with the comforting warmth of mashed potatoes. This versatile bread is perfect for any occasion, whether it's a hearty breakfast, a savory snack, or an accompaniment to your favorite soup or stew. Discover the secrets behind this irresistible bread with our collection of recipes that cater to various dietary preferences and skill levels. From classic buttermilk potato bread to gluten-free and vegan variations, these recipes will guide you through the process of creating this delectable treat. Get ready to impress your family and friends with the homemade goodness of Buttermilk Potato Bread.
BUTTERMILK POTATO BREAD ( BREAD MACHINE)
Make and share this Buttermilk Potato Bread ( Bread Machine) recipe from Food.com.
Provided by Abby Girl
Categories Yeast Breads
Time 15m
Yield 1 1/2 loaf
Number Of Ingredients 8
Steps:
- In the bowl of your bread machine add the ingredients in the order they are listed.
- Make sure that the yeast does not touch the water.
- Set the bread machine on bread cycle.
BUTTERMILK POTATO BREAD
This bread is sooo soft and almost creamy with a nice yummy crust. I made it the other day as bread, and was asked to make it again as rolls for a birthday get together, hense the knot rolls in the photo. My friend, Jamie Beecham, also a JAP member tried this bread and used sweet potato in place of the potato, she highly...
Provided by Wendy Rusch
Categories Other Breads
Number Of Ingredients 10
Steps:
- 1. Place potato and enough water to cover into a small saucepan over medium high heat. Cover, and bring to a boil, lower heat and simmer about 10 minutes or until fork tender. Drain and RESERVE liquid, add enough water to potato water to make 1 cup. Mash potato with a fork, set aside.
- 2. When potato water has cooled and is just warm, (110-120 degrees) pour into large mixing bowl, add yeast and 1 tsp sugar, stir together and allow to rest 5-10 minutes or until foamy. While yeast is resting, heat buttermilk and butter together in microwave or on stove top just until butter has melted. Pour over mashed potatoes and mix well. When yeast is foamy, add potato mixture, remaining sugar, salt and 2 c of bread flour to yeast mixture. With whisk attachment, whisk on medium speed for 1 minute, then high for 1 minute.
- 3. Switch to dough hook. Add 2c of bread flour with mixer on low - medium low, after flour is all mixed in, start adding more flour 1/4 c at a time until a dough ball starts to form and pulls away from sides, it will be sticky. I usually end up adding a total of 5 cups of bread flour. Occasionally 4 and sometimes 6 cups. Depends on the size of your potato and your climate. (this is why I try to have 1 1/2 c cooked potato)
- 4. When soft sticky dough ball has formed, continue to mix with dough hook for 2-3 minutes. Then remove dough to a large bowl that has been oiled or sprayed. Flip over to coat both sides. Cover with plastic wrap, then a towel. Place in warm place to rise for about 45 minutes, or until double in size. (I turn my oven to 200 degree and set my bowl on stove top, not the hottest spot)
- 5. When doubled, turn dough out onto a lightly floured surface, cut in half, shape into loaves and place into 2 greased 4x8 loaf pans. Cover with plastic wrap, place in warm place to rise until doubled in size. Beat egg with cream, brush over loaves and bake at 375 for 30-40 minutes. Or until internal temp is 170. Or for rolls, I turn dough out on to lightly floured surface form dough into approx 24 buns, I use my large cookie scoop (1/4 c size) to help get evenly sized buns. Place on parchment lined air bake cookie sheets, cover with plastic wrap, let rise until doubled, brush tops with egg wash, then bake at 350 for 20 minutes. Or until an internal temp of 180.
- 6. I did knots for the rolls in the photo...but I wouldn't do that normally. :o)
Tips:
- Choose the right potatoes: Yukon Gold or Russet potatoes are the best choices for this recipe. They have a high starch content, which makes them ideal for bread.
- Cook the potatoes thoroughly: The potatoes should be cooked until they are very soft and can be easily mashed.
- Mash the potatoes until they are smooth: Use a potato masher or a ricer to mash the potatoes until they are completely smooth. Any lumps will make the bread tough.
- Use buttermilk that is at room temperature: Cold buttermilk will make the bread dense. Bring the buttermilk to room temperature before using it.
- Don't overmix the dough: Overmixing the dough will make the bread tough. Mix the dough just until it comes together.
- Let the bread rise in a warm place: The bread should rise in a warm place, such as a sunny window or a warm oven, until it has doubled in size.
- Bake the bread in a preheated oven: The oven should be preheated to 350 degrees Fahrenheit before baking the bread. This will help the bread rise evenly.
Conclusion:
Buttermilk potato bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste. Whether you like it plain, with butter, or with your favorite toppings, buttermilk potato bread is sure to be a hit.
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