Amanda of Bits and Bites of Everything. Amanda came to visit me yesterday and helped kill my boredom! She came along with some kitchen towels that totally match my curtains (me and my coffee loving curtains!) and a Hungry Girl cookbook. She even took a short walk with me and laughed at my foolishness in talking to the cows that decided to follow us on our walk. Yes, I did say talking to the COWS. lol. When a girl spends 3 weeks at home alone most of the time, you end up talking to the cats AND cows that surround you. Thank you Amanda, I appreciate your friendship so much!
I want to remind you of two giveaways!
First, Cory, of Zesty Cook is doing a giveaway of 2 T-shirts and 2 aprons. Head on over to his site to sign up for his giveaway. You could also do what I did and buy one of his items. Just head on over to the online store and buy one for yourself. All proceeds go directly to the food bank! You have until April 19, 2009 at 5 PM EST to enter. The apron I received is awesome, so win or buy one, you will be pleased!
Secondly, I have a giveaway ending tomorrow at 7 PM EST. Please click here to enter!
Now, on to the bread!
My favorite past time is looking at magazines and cookbooks. One of my favorite food magazines is Cooking Light. This potato bread recipe was in the March 09 issue and when I saw it, I knew I needed to make it! Mom has made bread and doughnuts with potatoes and I knew how delicious, tender, and soft they could be! I loved how simple this recipe was to throw together.
I sent half of the rolls home with Christopher and the next morning he came in the house and told me they were awesome….so mission accomplished. I have found the potato bread recipe I will be using from now on! I love how beautiful the rolls turned out!
1 cup mashed cooked peeled baking potatoes (about 8 ounces)
1 cup fat-free milk
3 tablespoons honey
2 tablespoons butter
21.4 ounces bread flour (about 4 1/2 cups), divided
2 1/2 teaspoons dry yeast
1 1/2 teaspoons sea salt
2 large eggs
Combine first 4 ingredients in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110°. Stir with a whisk until smooth.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, yeast, and salt in a large mixing bowl. Add potato mixture to flour mixture, stirring with a fork until combined. Add eggs; stir until combined.
Add 9 ounces (about 2 cups) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Divide dough in half. Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14 x 7–inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaf, seam side down, in an 8 x 4–inch loaf pan coated with cooking spray.
Shape remaining portion into 9 portions, and shape each into a ball. Place balls in an 8-inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.)
Preheat oven to 350°.
Bake at 350° for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom. Remove from pans; cool on wire racks.