Cooking

Chicken Curry With Apple And Raisins

February 13, 2014 By Irish American Mom 3 Comments

Chicken curry may have originated in India, but it is a firm dinner favorite throughout the Emerald Isle. Many Irish people purchase their curries at local Chinese take-outs, but I prefer to cook mine from scratch.

A few chopped apples and raisins add a perfect sweet surprise to this dish. Whether you like to eat your curries with rice, or naan bread, or Irish style with a side of chips (french fries), I hope you enjoy this recipe.

If you prefer a smoother curry sauce to pour over your chips, my recipe for chips and curry sauce can be found here.

Ingredients:

2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon chili powder
2 tablespoons butter
1 large onion (chopped)
2 teaspoons minced garlic
3 large chicken breasts
1 cup plain yogurt
1/3 cup tomato paste
3 small granny smith apples (diced)
1/2 cup golden raisins
4 cups water
chopped cilantro (to garnish if desired)
cooked rice (to serve)

Most curry recipes simply use store bought curry powder. I like to use curry powder as the base for a special spice mix to enhance the flavors in this recipe.

Create your own spice blend by mixing curry powder, turmeric, coriander, ginger, cumin, cinnamon, cardamom, and chili powder. If you like a very spicy curry you can add more chili powder.

You can use two to three teaspoons of this blend for a milder curry, but if like me you like a spicier dish, you can use the complete blend in your dish.

Melt the butter in a large skillet, or you can use a large pot or Dutch oven like me. Sauté the chopped onions and garlic for 3 to 5 minutes. Then add the spices and stir continuously as you cook the spices for another 5 minutes.

Add the chicken and cook for an additional 10 minutes, stirring to completely coat the chicken pieces with the spices.

Mix the yogurt and tomato paste together.

Add it to the chicken together with the water.

Bring the mixture to a boil, then reduce the heat and simmer for an additional 40 minutes.

Add the diced apple and raisins, and simmer for an additional 10 to 20 minutes. Peel and dice your apples just before adding them to the dish. If sliced to early the apples can turn brown, and don’t look very appealing in the finished dish.

Prepare the rice according to the package directions. I like to use basmati rice for a true taste of India.

Serve the curry hot over cooked rice.

I hope you enjoy this little taste of India, enjoyed by so many Irish people today.

Here is the printable recipe:

Chicken Curry With Apple And Raisins

Print recipe

Serves	6
Prep time	15 minutes
Cook time	1 hour, 15 minutes
Total time	1 hour, 30 minutes
Meal type	Main Dish
Misc	Serve Hot

Chicken curry may have originated in India but it is a firm dinner favorite throughout the Emerald Isle. Chopped apples and raisins add an extra dimension and sweetness to this spicy dish.

Ingredients

2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon chili powder
2 tablespoons butter
1 large onion (chopped)
2 teaspoons minced garlic
3 large chicken breasts (cut into bite-size pieces)
1 cup plain yogurt
1/3 cup tomato paste
3 small granny smith apples (diced)
1/2 cup golden raisins
4 cups water
chopped cilantro (to garnish if desired)
cooked rice (to serve)

Directions

Step 1	Combine the spices and mix well together.
Step 2	Melt the butter in a large skillet. Add the onion and garlic. Cook for 3 minutes until onion starts to soften.
Step 3	Add the spices. Cook for 5 minutes, stirring to prevent sticking.
Step 4	Add the chicken, mixing to fully coat it in spices. Cook for 10 minutes.
Step 5	Blend the yogurt and tomato paste together and add to the chicken mixture.
Step 6	Add the water and bring to a boil. Lower the heat and simmer the curry for 40 minutes.
Step 7	Add the apples and raisins and simmer for an additional 10 to 20 minutes.
Step 8	Serve over hot rice. Garnish with chopped cilantro if desired.

Happy curry cooking. And since tomorrow is St. Valentine’s Day, why not spice things up by trying this hot dish.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Filed Under: All Recipes, Cooking Tagged With: Cooking, Curry, Recipes

Baileys Irish Cream Pumpkin Cheesecake

November 26, 2013 By Irish American Mom 18 Comments

Pumpkin cheesecake spiked with Irish cream liqueur is a perfect dessert for celebrating Thanksgiving, attending a holiday gathering or hosting a party. The distinctive flavor of Baileys perfectly compliments a creamy, pumpkin cheesecake filling.

I created this Irish-American fusion pie especially for Thanksgiving. Bailey’s cheesecake meets pumpkin pie, resulting in a hybrid Baileys pumpkin cheesecake. It boasts the requisite flavors of Thanksgiving, while it’s light texture makes it a perfect dessert after a heavy turkey dinner.

This is a baked cheesecake. Technically, it probably should be called a cheese pie, but whether you call it cake or pie, cheese, pumpkin and Baileys are the perfect trio for scrumptiousness.

Pie Base

1 and 1/2 cups graham cracker crumbs (8 cookie sheets)
1 cup vanilla wafer crumbs (25 cookies)
1/4 cup sugar
4 tablespoons melted butter (1/2 stick)

Pie Filling

1 cup sugar
1 and 1/2 cups low-fat cottage cheese
8oz 1/3-less fat cream cheese (1 block)
1 cup pumpkin puree
1/4 cup Greek yogurt
1/4 cup Irish cream liqueur (Baileys or any other brand)
3 tablespoons all-purpose flour
1/8 teaspoon salt
2 eggs
2 egg yolks
2 egg whites
2 tablespoons powdered sugar

Pie Topping

1 and 1/2 cups low-fat sour cream
2 tablespoons Baileys Irish cream
1/4 cup powdered sugar
Whipped heavy cream to decorate if desired

The first step is to create the biscuit crumb base. In Ireland I use digestive biscuits for all my cheesecake bases. When I can’t find my favorite McVite’s biscuits in America I compromise by using a mixture of graham crackers and vanilla wafers.

Place the graham cracker cookie sheets and vanilla wafers in a large plastic bag and zip closed. Using a rolling pin crush the cookies to form crumbs. This step can be completed in a food processor.

Toss the cookie crumbs into a large mixing bowl.

Add 1/4 cup of sugar and mix well.

Pour the melted butter into the cookie crumb and sugar mixture and combine using a fork. Mix well to moisten all of the crumbs. Just enough butter is used to hold the crumb base together. The mixture shouldn’t be too wet.

Press the cookie crumb mixture into the base and up the sides of a 10-inch round spring form pan, coated in cooking spray. Place the pie base in the refrigerator while making the filling, allowing it to chill.

Next it’s time to make the pie filling and a blender can do most of the work.

Add the sugar, cottage cheese, cream cheese, pumpkin puree, Greek yogurt, Baileys, flour, salt, 2 eggs and egg yolks to a blender.

I don’t add typical pumpkin pie spices to my filling, since I like how the Irish cream and pumpkin flavors blend. Too many spices overwhelm the creamy liqueur. But feel free to spice up the pie filling to satisfy your taste buds. Toss in some cinnamon, nutmeg or all-spice into the blender with the cheese filling and blend away, if you can’t handle pumpkin without a hint of cinnamon.

Look at the lovely fall colors in the blender.

Process until the mixture is smooth. Pour the mixture into a large mixing bowl.

I’m hoping for a nice big food processor for Christmas this year. With my trusty twenty year old blender I’ve got to hold down the lid to make sure this mixture doesn’t explode all over the walls when I flip that switch.

Using a hand mixer beat the two egg whites in a separate bowl until the eggs form firm peaks. Add the powdered sugar.

Beat again until the eggs become glossy and form stiff peaks. You should be able to turn the bowl upside down without the eggs moving in the slightest.

Combine the pumpkin cheese blend and the beaten egg whites. Use a large spoon to gently blend the egg whites into the mixture. Do not beat them with the hand mixer.

A lovely light orange creamy mixture should be the result.

Pour the filling into the prepared pie crust. Bake at 325 degrees F for 50 minutes. When the cheesecake is ready the surface will be a light golden color. The center will jiggle just slightly when the pan is moved. The center will firm up during the cooling time.

A typical cooked-cake test using a knife or tooth pick doesn’t work for a cheesecake. A knife may crack the top of a cheesecake made with sour cream. The test will never be accurate since cheesecake is supposed to be a little moist and gooey. The knife will never come out clean. Cheesecakes, like this one, made with sour cream still jiggle when cooked and have a soft spot in the center.

Here is a photo of the cheesecake as it came out of the oven.

Next, add the ingredients for the pie topping (sour cream, powdered sugar and Baileys) to a small mixing bowl.

Whisk them together to form a glossy topping. Pour the topping over the cheesecake, spreading it evenly to cover the cooked filling.

Return the cake to the oven and bake for an additional 10 minutes at 325 degrees. Most of the alcohol will burn off at this temperature.

Remove the cake from the oven and let it cool on a wire rack until it reaches room temperature. Cover it and place it in the refrigerator to cool over night, or for a minimum of 4 hours.

The surface of my cheesecake is not as pretty as I wished. A little, wandering finger tested it as it was waiting to be photographed. I tried to smooth over the evidence, but I’m afraid the damage was done.

After chilling the pie overnight, I concealed some of the surface damage with whipped cream. I’m afraid my cream piping was not perfect either, but you get the idea.

To serve, remove the sides of the spring form pan and slice.

Hope you enjoy this delicious taste of fall.

Here’s the printable recipe:

Irish Cream Pumpkin Cheese Cake

Print recipe

Serves	12
Prep time	45 minutes
Cook time	1 hour
Total time	1 hour, 45 minutes
Allergy	Egg, Milk, Wheat
Meal type	Dessert
Misc	Serve Cold
Occasion	Thanksgiving

Ingredients

Pie Base

1 and 1/2 cup graham cracker crumbs (8 cookie sheets)
1 cup vanilla wafer crumbs (25 cookies)
1/4 cup sugar
4 tablespoons melted butter (1/2 stick)

Pie Filling

1 cup sugar
1 and 1/2 cup low-fat cottage cheese
8oz 1/3 less fat cream cheese (1 block)
1 cup pumpkin puree
1/4 cup Greek yogurt
1/4 cup Baileys Irish cream
3 tablespoons all-purpose flour
1/8 teaspoon salt
2 eggs
2 egg yolks
2 egg whites
2 tablespoons powdered sugar

Pie Topping

1 and 1/2 cup low-fat sour cream
2 tablespoons Baileys Irish cream
1/4 cup powdered sugar

Directions

Step 1	Preheat oven to 325 degrees F.
Step 2	Make cookie crumbs from the graham crackers and vanilla wafers by pulsing in a food processor, or by placing them in a plastic bag and crushing them with a rolling pin.
Step 3	Combine the cookie crumbs, sugar and melted butter in a mixing bowl using a fork. Mix well to moisten the cookie crumbs with the melted butter.
Step 4	Coat a 10-inch round quick-release baking pan with cooking spray. Press the crumb mixture into the bottom and up the sides of the pan. Place in the refrigerator to chill, while making the pie filling.
Step 5	Add the sugar, cottage cheese, cream cheese, pumpkin puree, Greek yogurt, Baileys, flour, salt, 2 eggs and egg yolks to a blender. Process until the mixture is smooth. Pour the mixture into a large mixing bowl.
Step 6	In a second large bowl, beat the egg whites until stiff and small peaks form. Add the powdered sugar and beat until glossy, stiff peaks form. Gently fold the beaten egg whites into the pumpkin cheese mixture. Do not beat.
Step 7	Pour the pie filling into the prepared crust. Bake at 325 degrees F for 50 minutes. When the pie is ready the surface will be a light golden brown. The center of the pie will jiggle just slightly when the pan is moved.
Step 8	Make the topping by whisking the sour cream, powdered sugar and Baileys in a bowl. Pour over the cheesecake and spread evenly over the top. Return the pie to the oven and bake for an additional 10 minutes at 325 degrees.
Step 9	Let the pie cool in the pan on a rack until it reaches room temperature. Cover and chill in the refrigerator overnight or for a minimum of four hours. Remove the side of the pan to slice and serve.

Wishing you all a very happy Thanksgiving.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Filed Under: All Recipes, Cooking Tagged With: Cooking, Dessert, Irish Recipes, Recipes

Whole Wheat Pumpkin Pancakes

October 18, 2013 By Irish American Mom 8 Comments

Pumpkin pancakes are the perfect start to a fall day, a delicious treat for Sunday brunch or a weekday lunch. And to tell you the truth, I’ve been known to indulge in these delicious pancakes for dinner too.

Today I thought I would veer a little away from my usual offerings of traditional Irish recipes to concentrate on a true American favorite. However, I did promise Irish American fusion food, and these pancakes definitely fall within that category.

I make whole wheat pumpkin pancakes with added flax meal and wheat germ, creating a distinctive nutty flavor reminiscent of Irish brown bread. There is no shortage of fiber in these pumpkin pancakes.

Ingredients

1 cup whole wheat pastry flour (all-purpose flour can also be used)
1 cup whole wheat flour
1/4 cup flax meal
1/4 cup wheat germ
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 cups buttermilk
1 cup pumpkin puree
2 eggs
2 tablespoons melted butter
butter or oil (to cook)

Add the flours, wheat germ and flax meal to a large mixing or batter bowl, and blend together using a whisk.

Toss in the spices and mix together with the flours.

Then add the baking powder, baking soda and salt.

Now it’s time to add a little sugar. I use up to a 1/4 cup to suit my kid’s palates, but a tablespoon or two is just fine if you prefer your pancakes a little less sweet. Brown sugar works great too.

Set the dry ingredients aside, to prepare the wet ingredients in a separate bowl.

First add the buttermilk, then two eggs. Most American pancake recipes call for only one egg, but I can’t resist throwing another one in. Since my little ones love these pancakes I like to sneak in a little extra protein.

If you don’t have any buttermilk on hand, just use whole milk and add a tablespoon of vinegar.

Now toss in the pumpkin puree.

Melt the butter for 20 seconds in a microwave safe bowl or pitcher, then add to the wet ingredients.

Pour the wet ingredients into the dry.

Stir everything together. This mixture is thicker than most pancake batters.

Melt some butter or heat some vegetable oil in a skillet over medium heat.

Pan temperature is key to successful pumpkin pancakes. If cooked over a high heat the outside burns before the inside cooks. Cutting into a lovely crispy pancake to release a gooey mess is always a big disappointment.

If the pan is too cold, you don’t get nice crispy pancakes on the outside. A good medium heat works best, but remember every pan and stove top is different, so your first pancake may be an experiment.

Use a 1/4 cup measuring spoon to scoop up some batter and pour it into the center of the hot pan. Since the batter is pretty thick it helps to take the back of a spoon to spread the batter out into a nice circular shape about 5 to 6 inches in diameter.

Cook the pancake over medium heat for about 3 minutes per side.

When larger bubbles start forming in the center of the cooking pancake, it’s ready for flipping. Brown the pancake on both sides.

I love cooking pancakes in my cast iron skillet, but my kitchen reality means every pan I own and every burner on my stove top is called into action, to meet my kiddos’ urgent pleas for pancakes NOW. Every one of my pans and burners requires a different pancake cooking time.

Have fun stacking your pancakes as they cook. This recipe yields around twelve.

Serve hot with melting butter and maple syrup. If you can, use real maple syrup. It’s a little taste of America I adore, and perfectly compliments the nutty flavor of these wholewheat pumpkin pancakes.

Wishing you all happy pancake flipping this fall.

Here is my printable recipe.

Whole Wheat Pumpkin Pancakes

Print recipe

Serves	12
Prep time	15 minutes
Cook time	15 minutes
Total time	30 minutes
Meal type	Breakfast
Misc	Serve Hot

Pumpkin pancakes are the perfect start to a fall day, a delicious treat for Sunday brunch or a weekday lunch.

Ingredients

1 cup whole wheat pastry flour (all-purpose flour can also be used)
1 cup whole wheat flour
1/4 cup flax meal
1/4 cup wheat germ
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 cups buttermilk
1 cup pumpkin puree
2 eggs
2 tablespoons melted butter
butter or oil (to cook)

Directions

Step 1	In a large batter bowl combine the whole wheat flours, flax meal and wheat germ. Add the spices, baking soda, baking powder, salt and sugar and mix well together.
Step 2	In a separate bowl mix together the buttermilk, pumpkin, eggs, and melted butter.
Step 3	Stir the wet ingredients into the dry to make a thick batter.
Step 4	Heat a lightly oiled or buttered frying pan over medium heat.
Step 5	Pour a 1/4 cup of batter onto the pan and brown on the first side. Flip the pancake when large bubbles start forming in the center of the pancake. Brown the second side.
Step 6	Use about 1/4 cup of batter to form individual pancakes, browning them on both sides over medium heat. If cooked on high heat, the outside will burn, before the pancake is fully cooked.
Step 7	Serve pancakes hot with butter and maple syrup.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Filed Under: All Recipes, Cooking Tagged With: American Cooking, Cooking, Recipes

Blackcurrants – A Taste Of Ireland I Miss In America

August 7, 2013 By Irish American Mom 27 Comments

I love the intense tart flavor of black currants, a distinctive taste of the British Isles I have missed during the past twenty-something years spent living in America.

Last week my sister’s backyard black currant bushes were laden with fruit ready for harvesting. I willingly volunteered to be her fruit picker for the day.

Blackcurrants remind me of my Granny. Her garden boasted many fruitful shrubs. During the last week of July each year her finger tips were stained purple as she picked thousands of black currants for jam.

Few Americans know the taste of fresh black currants, or have ever even heard of the fruit. I never understood why, until I decided to do a little bit of research for this post.

I was surprised to learn most states banned cultivation of black currants for most of the last century. Brought to America by early English settlers, the 20th century brought a quick end to their earlier popularity.

Apparently the bushes can be carriers of a fungus lethal to pine trees. Identified as a threat to the vital logging industry in the U.S. black currants were simply outlawed in 1911.

And over the next one hundred years the poor black currant was simply forgotten. They faded from the American countryside, supermarket, and memory.

New disease-resistant varieties of currants were developed in the 1960′s. When the federal ban on growing currants was transferred to individual state jurisdiction in 1966, this lowly berry made no comeback whatsoever.

Not until recent years did a few states in the north east repeal the ban on their cultivation. Black currant growing is still outlawed in several states. I hope in years to come more and more Americans will welcome back the black currant, and farmers will start jumping on the currant cart so-to-speak.

With a deep and musky aroma, these dark berries are no where as sweet as the favored American blueberry. Their distinctive mouth-puckering sourness mean they are best when tempered with a little sugar

Black currants grow in bunches of small, glossy, black fruit and are perfect for making jams, jellies and syrups. Their perfect balance of sweetness and tartness, make them an ideal ingredient for sauces to accompany fattier meats.

Used in Europe for making juices and cordials, delicious purple sorbets, or compote’s for ice cream, the fruit is extremely popular in Ireland.

The currants ripen fairly evenly, with harvest typically taking place during the last week of July. My sister’s berries ripened on cue this year, especially after all the wonderful sunshine enjoyed over this amazing Irish summer.

I was pleasantly surprised to find out black currants have four times more vitamin C than oranges, and twice the antioxidants of blueberries.

Are blackcurrants after all the berry best fruit for you?

And so I hope you have enjoyed my photos and ramblings through an Irish fruit garden where last week I spent some very relaxing hours picking the berries of my childhood, with happy thoughts of days gone by swirling through my mind.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Filed Under: A Taste of Ireland, Cooking Tagged With: A Taste of Ireland, Berries, Black Currants, Cooking, Irish Summer

Potato Bread – Yeast Recipe

July 16, 2013 By Irish American Mom 6 Comments

Potato bread made with yeast, flour and mashed potato is a hearty bread, perfect for serving with soups and stews. Here’s my version of these rustic loaves.

Ingredients:

The ingredients for this Irish bread are simple. The key to successful potato bread is time and patience to allow the yeast dough plenty of time to rise.

1 and 1/2 cup mashed potatoes (2 – 3 medium)
1/2 cup reserved potato cooking water
2 packets active dry yeast (1/4 ounce each)
1/2 cup warm water (110° to 115°to dissolve yeast)
1 cup warm milk (110° to 115°)
2 tablespoons butter (melted)
2 tablespoons sugar
1 teaspoon salt
6 to 7 cups all-purpose flour
2 tablespoons butter or oil (to grease the mixing bowl for the bread to rise in)

Directions:

The first step is to boil and mash the potatoes. If you have left over mashed potato feel free to use it. However, I don’t recommend using mashed potatoes laden with butter and cream. The extra fat in the potatoes upsets the balance of ingredients in this bread recipe.

So first, peel and cube the potatoes, and cover them with water in a small saucepan. Bring them to a boil, turn the heat down, cover and simmer them for 15 to 20 minutes until tender.

Strain the potatoes over an oven-proof bowl or jug. A little of this liquid is great in the bread, but if you are using older mashed potatoes, and don’t have any reserved potato liquid, just replace it with an additional half cup of warm water.

Mash the potatoes.

It’s important to make sure there are no lumps in the potatoes, so I like to press them through a strainer. A food mill works great, but I’ll have to wait until Christmas for one of those. As you can see from the photo the strainer works just fine.

Set the potatoes aside to start preparing the yeast and dough.

Add a half cup of warm water to the mixing bowl of an electric mixer. The water should be between 110° to 115° F. Sprinkle the contents of two yeast packets over the water. Let it rest for about 10 minutes. The yeast is ready when it starts to bubble and grow foamy.

While the yeast is working its magic, sift all of the flour into a large bowl.

Once the yeast is bubbly add all of the wet ingredient. First add the warm milk and a half cup of reserved potato cooking water.

Add the sugar and salt.

Toss in the softened butter.

Add about 4 cups of the sifted flour (a little over half of all the flour).

And whatever you do, don’t forget the mashed potatoes. Just toss them in on top of the warm liquids and flour.

Knead with a dough hook of an electric mixer.

Gradually add an additional 2 to 3 cups of flour to form a stiff dough. Knead it in the mixer until the dough is smooth and glossy, which takes about 8 minutes of constant kneading.

If you don’t have a mixer with a specialty dough hook, you can add the flour by kneading it into the dough on a clean, floured work surface. Great work for building those arm muscles.

Grease a large bowl with oil or melted butter. Place the kneaded dough in the bowl and turn it over to oil up all the surfaces of the dough.

Cover the bowl with plastic wrap or a clean dish towel. Set in a warm, draft-free space and let the dough rise and double in size (about 1 hour).

I like to put the bowl in my cold oven. I find it is the best way to control cold air drafts, especially when the air conditioning is blowing in the summer.

See how much the dough rises.

Punch the dough down. My little girl loves to watch the dough deflate.

Turn the dough onto a lightly floured surface. Divide it into two equal halves. Take each section,and knead it lightly to shape it into a loaf.

Place each dough section into two greased loaf pans (9 inch x 5 inch). When I make this bread I always make two loaves. All the waiting and kneading seems wasted on just one loaf.

Cover again and let the dough rise for an additional 30 minutes until doubled in size.

While the dough is rising for the final time, preheat the oven to 375 degrees F.

It’s amazing to see how much the dough expands over time. Lightly dust the top of the loaves with flour if you like a rustic looking crust.

Bake the loaves for 20 minutes. Reduce the heat to 350 degrees F and bake for a further 20 to 25 minutes until golden brown. The loaves are cooked if the base sounds hollow when tapped.

I dusted the loaf on the left with extra flour for a rustic crust.

Remove the loaves from the pans and cool them on a wire rack.

This bread is delicious when served fresh. It freezes well for up to two months.

This is a great bread to accompany soups and stews, or for rustic sandwiches with thick slices of hearty bread.

Hope you enjoy this bread as much as my family does.

Here is the printable recipe:

Potato Bread – Yeast Recipe

Print recipe

Ingredients

1 and 1/2 cup mashed potatoes (2 - 3 medium)
1/2 cup reserved potato cooking water
2 packets active dry yeast (1/4 ounce each)
1/2 cup warm water (110° to 115°to dissolve yeast)
1 cup warm milk (110° to 115°)
2 tablespoons butter (melted)
2 tablespoons sugar
1 teaspoon salt
6 to 7 cups all-purpose flour
2 tablespoons butter or oil (to grease the mixing bowl for bread to rise in)

Directions

Step 1	Peel and cube the potatoes. Place in a small saucepan, cover with water and bring to a boil. Turn the heat down, cover and simmer for 15 to 20 minutes until tender.
Step 2	Drain the potatoes, reserving 1/2 cup of the cooking liquid.
Step 3	Mash the potatoes. Press through a food mill or strainer to remove any lumps. Set the potatoes aside.
Step 4	Empty the yeast packets into a large mixing bowl. Add the warm water and set aside for about 10 minutes until the mixture is foamy.
Step 5	Add the warm mashed potatoes, warm milk, reserved potato cooking water, melted butter, sugar, salt and 4 cups of the flour.
Step 6	Knead with a dough hook of an electric mixer. Gradually add an additional 2 to 3 cups of flour to form a stiff dough. Knead it in the mixer until smooth and glossy, about 8 minutes.
Step 7	Grease a large bowl and transfer the bread dough. Cover with plastic wrap or a clean dish towel. Set in a warm, draft-free space and let the dough rise and double in size (about 1 hour).
Step 8	When risen, punch the dough down. Turn onto a lightly floured surface. Divide into two equal halves.
Step 9	Take each section, knead lightly and shape into a loaf.
Step 10	Place into two greased loaf pans (9 inch x 5 inch). Cover again and let the dough rise for an additional 30 minutes until doubled in size.
Step 11	Preheat the oven to 375 degrees F. Bake the loaves for 20 minutes. Reduce the heat to 350 degrees F and bake for a further 20 to 25 minutes until golden brown. The loaves are cooked if the base sounds hollow when tapped.
Step 12	Remove from the pans and cool on a wire rack.