Friday, August 21, 2009

Sour Cream and Onion Potato Bread

I love using mashed potatoes in my white bread. I don't know exactly what it does for my bread, but it just tastes amazing. I find it a fantastic way to use up that last little bit of mashed potatoes from Sunday dinner. Typically, I make a sweet potato bread, that is perfect with a little butter in the morning for breakfast, but when I found this recipe on The Knead for Bread, I knew I had to give it a shot. If bread with potatoes in it is good, then an addition of sour cream and chives must be better.

You can find the original recipe here. I tweaked the recipe a bit based on what I had in the kitchen that afternoon. What you get is a soft, fluffy bread that is great on its own but makes a fantastic sandwich bread. Its got just enough onion to give it flavor, yet not enough to be overpowering.

Sour Cream and Onion Potato Bread
1 1/2 cups mashed potatoes (I used instant because I was out of regular potatoes. If using regular potatoes, you may want to add butter and milk when mashing them for flavor.)
1/2 cup sour cream
1 1/2 tsp salt (I used garlic salt because a little garlic flavor is always a good thing)
1 egg
1/2 cup chopped green onions
2 1/2 tsp instant yeast
4-5 cups bread flour

Make up instant mashed potatoes according to directions. Add sour cream, egg, yeast, and green onions. Mix in 2 cups of the flour and allow the dough to rest for 10 minutes. Add the salt. Gradually mix in the rest of the flour. Allow the dough to dictate how much flour is needed. The dough should be tacky but not sticky. Knead until the dough passes the windowpane test. Cover and allow to raise until double (about one hour).

Turn out onto floured breadboard and shape dough as desired. I made one regular sized loaf and two mini loaves. I would imagine these would make fantastic rolls as well. Allow to rise again for approximately one hour.

Bake at 350 degrees for 30-35 minutes or until done. My tiny loaves actually only took about 20 minutes to bake.

No comments:

Post a Comment

Print Friendly