What makes a potato bread--this bread--so good? Potato flour adds a mild, tangy flavor to bread, almost like sourdough. This bread is not intensely flavored like San Francisco sourdough--more like the gentle sour taste of Europen country breads. Potato flour doesn't form gluten like wheat flour does. So it has...
Potato flour adds a mild, tangy flavor to bread, almost like sourdough. This bread is not intensely flavored like San Francisco sourdough--more like the gentle sour taste of Europen country breads.
Potato flour doesn't form gluten like wheat flour does. So it has a finer texture, a polished more sophisticated crumb without the large holes of most homemade breads.
Potato flour keeps the bread moist and soft. It's called hydroscopic--it draws moisture from the air rather than drying out as pure wheat bread does. It's still predominately wheat flour and it will dry out but it stays moist and soft much longer.
Try it. This may be your new favorite white bread.
Is this a good bread for French toast?
Certainly, but you may need to prep it a little. As always, a better bread makes a better French toast.
A good French toast is like bread pudding but cooked on a griddle. To accomplish that, you want the egg wash to penetrate and soak through the bread. But you don't want the bread to fall apart when you lift it to the griddle.
Classic French toast was made with day-old, dryer bread. It was tougher and didn't come apart in handling.
But potato bread doesn't dry out as much and may tend to tear apart in handling.
There are three ways that you can prep your bread so that it won't come apart when soaked:
Place slices on a rack overnight so that the air can get to both the top and bottom of the slices.
Place slices on a rack and put the rack in a warm oven for 20 minutes.
Lightly toast your slices in a toaster being careful not to brown your bread.
What do I use for an egg mixture?
The general rule for your egg mixture is three large eggs for one cup of milk. More eggs will give a denser, more custard-like texture. A little cinnamon is always good. You can try a touch of nutmeg. You don't have to add sugar; you can rely on the syrup for that.
How do I cook it?
Cook it in a large nonstick skillet on low heat. Especially if you are making stuffed French toast, it takes a while for the heat to soak through and the egg mixture to set so that it is not "wet" in the center. Low heat and a lid or shallow pan over the top will help.
Makes a large loaf--nearly two pounds--of homemade heritage bread
SAF yeast packet included!
Makes perfect bread in all popular 1 1/2 to 2 pound bread machines--or in the oven.
Makes a perfect crunchy toast or chewy bread for soup or sandwiches
Guaranteed success! Use a thermometer to check water temperature and we guarantee your breads will work.
What People Are Saying
"Without a doubt, this is the BEST potato bread I've ever tasted, period! Growing up in Chicago I was able to enjoy all kinds of ethnic food and Irish Potato Bread was one of them. This mix makes a nice, delicious, fluffy loaf of potato bread that is delicious toasted or not toasted! Great for sandwiches, and if you want to try something really out of this world, make your next grilled cheese with this wonderful potato bread!"
"This bread is delicious. I always call myself a sourdough fan but this bread is in the running for the top. It's super fluffy and turns out better than bakery bread. I will continue to buy this. It was a huge hit with my immediate and extended family."
"We love all your bread mixes. However, this is my husband's absolute favorite. Every loaf comes out of my bread machine in perfect condition. The ingredients are fresh. Your mixes far surpass the boxed mixes I have tried in the past. After trying your mixes, I will never order anything else. I get tons of compliments for all the bread I make from your mixes. Thanks for making such quality products!!!"
Make it with a Mix: Apple Pie French Toast
The Apple Pie French Toast above is stuffed with apple filling and topped with whipped cream.
Take two slices of bread and make a sandwich with apple filling in the center.
Dip the sandwich in egg wash just as you would with regular French toast.
To make the caramel whipped cream, add 1/2 to 1 teaspoon of vanilla to one cup of heavy whipping cream along with two tablespoons brown sugar and whip until stiff.
Make it with a Mix: Cherry Braided Bread with Cream Cheese Frosting
You can braid nearly any bread--including your favorite recipe. Here's our cherry braided bread with cream cheese frosting.
Divide the dough into three equal pieces and roll into flat layers as if you were making cinnamon rolls.
Spread filling over the bread to within 1/2-inch of the edges.
Roll the dough into three tubes with the seam and the ends pinch closed.
Mold the ends together and do a three-way braid pinching the ends together to seal in the filling. Bake for about 25 minutes.
Directions for Use in Oven
To bake this mix in your oven, follow the directions on the package.
Place the mix in your stand-type mixer along with the yeast and melted butter or oil (if called for on package directions). Add water. Use 110¡F water instead of 80¡F.
With the dough hook, mix slowly until the dough ball forms. Turn the speed to medium-high and mix for five to ten minutes until the gluten forms and the dough becomes stretchy and elastic.
Place the dough in a large greased bowl, cover, and let rise until doubled, about one hour, depending on room temperature.
Preheat your oven to 350¡F. Turn the dough onto a lightly greased or floured work area and form your loaf. Place your dough in a 9 x 5-inch pan or other pan and let rise until the size has doubled. When the bread has raised, place the loaf on the center rack of the oven. Bake for 30 minutes or until the bread is done. The internal temperature should reach 190¡F. Remove the loaf from the pan and let it cool slightly before slicing.
NOTE: If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at 80¡F and we'll guarantee the bread. If you are baking the bread in the oven, use water that is 110¡F.
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