Potato herb bread is so versatile! You can use it for so many recipes and the dough last longer than most Because it's so moist. The best part is it's texture, softness and heaviness, perfect for stews and soups!
When I think of potato bread I think of heavy old fashioned bread. The texture is dense but reminds me of the days where all the bread was that way.
When I was little my grandmother would make this bread twice a week. I would intensely watch her pound that dough with her fists.
The end results the bread was still dense. She used the square little old fashioned yeast cakes that sat in the warm water bubbling getting ready to be put in a bowl.
The potato bread is nothing like regular yeast bread. It's thick, hearty and perfect for dipping in stews or making toast and great flat bread.
You can make pizza, breads, rolls, flats breads, fried dough, stuffed dough such as stromboli and calzones and it's perfect for focaccia.
Grandma used leftover mashed potatoes most of the time.
This recipe is probably 120 years ago or more, still delicious and gets better with age! If you have ever attempted homemade bread before, this is easy but much denser than most.
It's a heavy old fashioned bread. Although it's risen, it still has a heavier weight than most bread doughs.
Most breads are light and airy. This texture is much different.
It is delicious but has that old fashioned from scratch taste.
It almost reminds me of what they made have used in medieval times.
I thought the first time I made it I did something wrong because it's nothing like potato bread in the store.
I love it. Give it a try, it's easy to make.
I have several suggestions and photos of what I have tried to make with it below.
Bursting with fresh herb flavors great for making rolls for hot dogs, hamburgers and even sub rolls!
The dough stays fresh and lasts around 1 week sealed in a plastic zip lock bag in the refrigerator.
If you don't use it all at the same time, you will have it all ready to rise after you take it out, just cover it with plastic wrap and a towel and let it rise till doubled.
Just proceed with the same instructions.
Breads are delicious warm slathered with butter.
Or use this for pizza dough! Comes out fabulous!
This Homemade Potato Herb Bread dough is so easy to make. With a little patience, you will have the best tasting potato herb bread on your tables!
Great for dipping this herb bread in stews and chili.
For all the folks out there that love a little heat, don't be afraid to add some red pepper flakes to kick it up a notch or two!
Baking breads can be fun, just follow these simple instructions and start making some herb breads, my sicilian pizza, rolls or just use it for stromboli or calzones.
Grandma and Growing Up Baking Bread
When I think of potato bread I think of heavy old fashioned bread. The texture is dense but reminds me of the days where all the bread was that way.
When I was little my grandmother would make this bread twice a week. I would intensely watch her pound that dough with her fists.
The end results the bread was still dense. She used the square little old fashioned yeast cakes that sat in the warm water bubbling getting ready to be put in a bowl.
The potato bread is nothing like regular yeast bread. It's thick, hearty and perfect for dipping in stews or making toast and great flat bread.
You can make pizza, breads, rolls, flats breads, fried dough, stuffed dough such as stromboli and calzones and it's perfect for focaccia.
Grandma used leftover mashed potatoes most of the time.
Very Old Recipe
This recipe is probably 120 years ago or more, still delicious and gets better with age! If you have ever attempted homemade bread before, this is easy but much denser than most.
It's a heavy old fashioned bread. Although it's risen, it still has a heavier weight than most bread doughs.
Most breads are light and airy. This texture is much different.
It is delicious but has that old fashioned from scratch taste.
It almost reminds me of what they made have used in medieval times.
I thought the first time I made it I did something wrong because it's nothing like potato bread in the store.
I love it. Give it a try, it's easy to make.
I have several suggestions and photos of what I have tried to make with it below.
Great for making rolls!
Bursting with fresh herb flavors great for making rolls for hot dogs, hamburgers and even sub rolls!
The dough stays fresh and lasts around 1 week sealed in a plastic zip lock bag in the refrigerator.
If you don't use it all at the same time, you will have it all ready to rise after you take it out, just cover it with plastic wrap and a towel and let it rise till doubled.
Just proceed with the same instructions.
Breads are delicious warm slathered with butter.
Or use this for pizza dough! Comes out fabulous!
Watch My Quick Video
This is an Easy Bread Recipe!
This Homemade Potato Herb Bread dough is so easy to make. With a little patience, you will have the best tasting potato herb bread on your tables!
Great for dipping this herb bread in stews and chili.
For all the folks out there that love a little heat, don't be afraid to add some red pepper flakes to kick it up a notch or two!
Baking breads can be fun, just follow these simple instructions and start making some herb breads, my sicilian pizza, rolls or just use it for stromboli or calzones.
bread, herbs, potato, dough, pizza
bread
Homemade Potato Herb Bread
prep time: 25 minscook time: 2 hourtotal time: 2 hours and 25 mins
ingredients:
2 cups mashed potatoes (I use yellow boiling potatoes)
2 tablespoons olive oil
1 package dry yeast
1/2 cup temped tap water ( warm to the feel on your wrist)
1 tablespoon brown sugar
2 1/4 teaspoons salt or 2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon chopped fresh rosemary
1 teaspoon each chopped fresh oregano and basil
1 teaspoon fresh minced garlic
1 teaspoon granulated garlic
4 cups flour
Optional: 1/4 teaspoon each sage, thyme, red pepper flakes
instructions:
In a large mixing bowl mix the water and yeast together. After 5 minutes add the sugar, mashed potatoes and 2 cups flour stir together. Add the seasonings, herbs, garlic and rest of the flour, using the flat beater on a heavy duty mixer beat till dough forms a ball around 2 minutes. Cover and let rise in a warm place till double. Around an hour and a half. Stretch out in pans of choice whatever you want to make with this. Rise 1/2 hour. Prepare as breads, pizza or rolls. Bake at 400 degree preheated panggangan for around 25 minutes to an hour depending on what you are using the dough for. Breads and filled breads take longer as they are thicker.
Note: You can make garlic rolls brushed with butter and more herb seasoning, Pizza crusts, rolls, filled pizza, calzones or stromboli, great fried dough, or bread, makes a nice flat bread also
calories
120
120
fat (grams)
3
3
carbs (grams)
9
9
protein (grams)
6
6
sugar (grams)
3
3
Created using The Recipes Generator
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