Potato Recipes - Breads
Here is a list of some recipes that use potatoes. Many are fast and easy. This list will continue to grow. If you have any new ideas E-Mail them to: Webmaster
1 large COLORADO russet variety potato, peeled, cut up
5-1/2-6 cups bread flour or all-purpose flour
2 packages active dry yeast
I teaspoon salt
1 slightly beaten egg white
1 teaspoon coarse-grained salt (Kosher)
1 teaspoon coarsely ground black pepper
Cornmeal
In a saucepan combine potato and 1 cup water. Bring to a boil, reduce heat. Cover and simmer about 15 minutes or until potato is very tender. Mash potato in liquid. Add additional water to make 2 cups. Cool liquid mixture to 120-130 degrees. In a large mixing bowl, combine 1-1/2 cups of the flour, yeast, 1 teaspoon salt and warm potato mixture. Beat on low speed to mix well; then beat on high speed for 3 minutes, scraping sides of the bowl. Stir in as much of the remaining flour as you can with a spoon. Turn out onto a floured surface and knead 8-10 minutes or until smooth and elastic. Place in a greased bowl; let rise in a warm place until doubled, about 1 hour. Combine egg white and 1 tablespoon water; set aside. Punch dough down. Turn out onto a floured surface; cut into 4 pieces; let rest 5 minutes. Roll each piece into a 12- to 14-inch rope. Brush ropes lightly with egg white mixture; sprinkle lightly with coarse salt and pepper. For each loaf, twist two of the ropes together to form one loaf. Place loaves on greased and cornmeal-coated baking sheets. Let rise in a warm place until nearly doubled, about 35- 40 minutes. Bake in a 3750 oven for 35-40 minutes.Brush loaves with remaining egg white about halfway through baking time. Cool on wire rack. Makes2 loaves.
Nutritional Information Per Serving: Calories 79, Protein 3g, Carbohydrates 169; Fat.3g; Cholesterol 0, Sodium 146mg.
1-3/4 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup COLORADO potatoes, peeled, mashed, unseasoned
1/2 cup mashed banana
1/4 cup shortening
2 tablespoons smooth peanut butter
2 tablespoons milk
2 eggs
1/3 cup chopped peanuts
In a large mixing bowl, stir together about half of the flour, all of the sugar, baking powder, soda and salt. Add mashed potato, mashed banana, shortening, peanut butter and milk. With an electric mixer, beat on high speed for 2 minutes. Add eggs and remaining flour; beat until well blended. Stir in peanuts. Pour batter into a greased and floured 8x4x3- inch loaf pan. Bake at 350' for 55-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a rack for 10 minutes. Remove from pan; cool completely on wire rack. For best results, wrap and store overnight before slicing. Makes 1 loaf.
Nutritional Information Per Serving: Calories 160,- Protein 3.5g; Carbohydrates 23g; Fat 6.5g; Cholesterol 27mg,- Sodium 213 mg.
4 tsp. baking powder
1 tsp. ground mace
1/4 tsp. ground nutmeg
1 tsp. salt
3 large eggs
3/4 cup sugar
3 Tbs. shortening
Salad oil
2 3/4 cups un-sifted all-purpose flour
1 cup plain mashed COLORADO potatoes
In medium bowl, combine flour, baking powder, mace, nutmeg and salt; set aside. In large bowl, with electric mixer at high speed, beat eggs with sugar and shortening 2 minutes, until light and fluffy. At low speed, add potatoes; mix until blended. Add flour mixture gradually; beat at low speed until just combined. Cover bowl with plastic wrap; refrigerate 2 hours. Place dough on well-floured pastry cloth; roll dough to 1/3-inch thickness, cut with floured 3-inch doughnut cutter, dipping cutter in flour between cutting. Meanwhile, in electric skillet or heavy, wide saucepan, heat 1 1/2 to 2 inches salad oil to 375oF on a deep-fat thermometer. Gently drop three or four doughnuts and several holes into hot oil (adding too many doughnuts at a time reduces the temperature of the fat and causes greasy doughnuts); as doughnuts rise to the surface, turn with slotted spoon. Fry 3 minutes, or until browned on both sides. With slotted spoon, remove doughnuts and holes; drain over pan of oil. Place on paper towel-lined wire rack. Repeat with remaining dough. If desired, shake doughnuts in bag with confectioners' sugar or cinnamon-sugar. Makes 18 doughnuts.
Nutrient Information Per Serving: 156 calories; 3.2 grams protein; 25 grams carbohydrates; 4.7 grams fat; 35.4 mg. cholesterol, 228 mg sodium; 66 grams fiber
1/4 cup un-sifted all-purpose flour
2 large eggs
1/4 tsp. baking powder
1/2 tsp. salt
Dash of ground nutmeg
1/8 tsp. pepper
1 small onion, grated
1/2 pound zucchini
1/4 Cup Salad oil
Sour cream
Additional salad oil
1 1/2 pounds baking COLORADO potatoes, unpared
Line baking sheet with paper towels. Preheat oven to 250 degrees F. In bowl, mix eggs, flour, baking powder, salt, pepper and nutmeg. Add onion. Shred potatoes and zucchini; stir into egg mixture. Heat oil in 1 2-inch skillet over medium heat. Drop potato mixture, 114 cup at a time, into hot oil; flatten into 3-inch rounds. Cook until golden, about 3 minutes on each side. Garnish with sour cream. Makes 1 1/2 dozen pancakes.
Nutrient Information Per Serving: 323 calories; 8.4 grams protein; 37 grams carbohydrates; 1 6 grams fat; 1 06 mg. cholesterol; 345 mg sodium; 3.7 grams fiber
2 Tbs. sugar
1 tsp. salt
2 packages active dry yeast
1/2 cup water
about 8 cups all-purpose flour
1 1/2 cups milk
1/4 cup buffer or margarine
2 eggs
1 1/2 cups mashed COLORADO potatoes
In large bowl, combine sugar, salt, yeast and 1 1/2 cups flour. In 2-quart saucepan, mix water, mashed potatoes and 1 1/2 cups milk; add butter; over low heat, heat until very warm (120 degrees to 13O degrees F), stirring often. (Butter does not need to melt.) With mixer at low speed, gradually beat liquid into dry ingredients just until blended; beat in eggs. At medium speed, beat 2 minutes, occasionally scraping bowl. Beat in 1 cup flour to make a thick batter; continue beating 2 minutes, scraping the bowl often. Stir in enough additional flour (about 3/4 cups) to make a soft dough. On well-floured surface, knead dough about 1 0 minutes, until smooth and elastic, kneading in about 1 1/2 cups flour. Shape into ball, place in greased large bowl, turning to grease top. Cover; let rise until doubled, about 1 hour. Punch down dough; turn onto lightly floured surface; cut in half; cover; let rest 15 minutes. Grease two 2-quart round, straight-sided, shallow casseroles. Shape I piece of dough into ball; place in casserole. Cut 2 parallel slashes on top. Repeat. Cover; let rise until doubled, about 1 hour. Preheat oven to 400 degrees F. Brush each loaf with milk. Bake 40 minutes or until well browned and loaves sound hollow when topped with fingers. Remove loaves to cool on wire racks. Makes 2 loaves.
Nutrient Information Per Serving: 145 calories; 3.9 grams protein; 26 grams carbohydrates; 2.3 grams fat; 1 7 mg. cholesterol; 295 mg sodium; 11 grams fiber
2 cups scolded milk
1/2 cup shortening
1 package yeast
1 tsp. salt
1/2 tsp. baking powder
1/2 cup sugar
6-7 cups flour
1/2 tsp. soda
1/2 cup mashed COLORADO potatoes
Scald milk and shortening and let cool to 115 degrees F. Add yeast, salt, sugar and let stand until foamy (about 5 minutes). Add mashed potatoes and flour, making a soft dough. Let rise 2 hours. Add soda and baking powder and knead as for bread, leaving the dough soft. Set aside one hour. Roll out about 3/4-inch thick and cut with a biscuit cutter. Let rise again for 30 minutes. Bake in a 350 degree F oven until light brown. Makes 5 to 6 dozen biscuits.
Nutrient Information Per Serving: 77 calories; 1.7 grams protein; 12.7 grams carbohydrates; 2.1 grams fat; I . 1 mg. cholesterol; 51 mg sodium; .41 grams fiber
3 Tbs. shortening
1/2 cup sugar
2 cups hot water
1 egg
6 1/2 to 7 cups flour
1 tsp. salt
1 cup mashed COLORADO potatoes
1 package dry yeast, dissolved in 714 cup lukewarm water
Beat sugar, egg and shortening. Add potatoes and hot water, salt and a little flour. Then add yeast and the rest of the flour. Let rise until doubled and punch dough down. The dough then can be refrigerated and used as needed. To bake, shape dough into rolls as you desire. Let rise and bake in a 350OF oven for 20-25 minutes until rolls are brown. Makes 5-6 dozen rolls.
Nutrient Information Per Serving: 67 calories; 1.6 grams protein; 13 grams carbohydrates; .85 grams fat; 3.5 mg. cholesterol; 38 mg sodium; .41 grams fiber
Nutritional Information Per Serving:
Serving Size: One Medium Potato (1/3 pound or 148 grams)
100 Calories
4 grams Protein
26 grams carbohydrates
0 g Fat
3 grams Dietary Fiber
5 mg. Sodium
720 mg Potassium
One pound of Potatoes Equals:
A small Potato is about 4-5 ounces
A medium potato is about 6-7 ounces
A large potato is about 8-10 ounces
MICROWAVING THE POTATO
Wash 6-8 ounce potatoes; pierce with cooking fork. Place on paper towel on shelf of microwave oven, 1 inch apart. Turn potatoes over and rearrange after half of the cooking time has elapsed. Potatoes may feel firm when done; let stand to soften. Dry or old whole potatoes do not microwave well. Peel and dice them before microwaving. When microwaving more than 2 potatoes, moisture can collect in the oven. This does not harm the food or the oven, and will evaporate when the door is opened. Excessive cooking will dehydrate the potato.
High Attitude Tip: If you are living in a high altitude area, keep in mind that the ever decreasing boiling point cannot be raised by turning the heat higher. Therefore, soups must be cooked longer or made in a pressure cooker in areas where the elevation is above 3,500 feet. Always adjust the heat to keep a constant simmer or a slow boil. High Altitude Tip: Yeast dough rises faster and higher at high altitudes. Beginning at 5,000 feet, use only half the yeast specified.
For that "Perfect Baked Potato" try these tips: If you like an especially soft skin, rub the clean potatoes with butter prior to baking. Always prick potatoes with a fork several times on each side to let the steam escape. Cut small crosses in the tops after baking to prevent the steam from condensing inside the skin. The trapped steam will make the potato soggy.
Tater Tips:
Colorado Potato Cookbook
P.O. Box 25
Hilliard, OH 43026
1-800-242-4643
Cost: $12.95 + $3.50 shipping and handling.
Note: This price may change at any time. Contact them before ordering.