Banter

A couple nights ago we watched the Super Bowl on TV. I won’t get into a fan argument here since I could not have cared less that it was on other than I made the munchie food one must ingest during football time. Since we live about 30 minutes from where the Indianapolis Colts play, and there was a big controversy over deflated balls, there is little need to say that day my brood was rooting for the Seahawks.

Herb Crusted Potato Bread | Twisted Tastes

Recipe Highlights

I had made potato skins as one of the snacks and had a lot of the middle of the potato left over. The next day I put those leftover potatoes to use. I decided to come up with a new bread recipe in homage of what the leftover potatoes’ predecessors were used for. We can’t forget where we came from, now can we? This called for a manly, hearty bread... a fist-pumping, yell-at-the-tv, jump-up-and-down-when-your-team-scores bread. The only thing I think I missed was to slap a mug of frosty ale and a bowl of beer nuts next to the bread when I took the pictures.

To be fair, I think the bread is a non-drinker and doesn’t care much for nuts. Now that I think about it, it could also pass as a strong-female bread; Rosie the Riveter bread.

Cheers!

-Holly
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.

Herb Crusted Potato Bread

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Ingredients

1 tbsp white sugar
1 tsp salt
2 1/4 active dry yeast (one package)
2 cups of potatoes (mashed)
2 eggs
3 tbsp butter (softened)
3/4 cup whole milk
3 cup all purpose flour

Directions

crust seasoning

  1. Preheat oven to the lowest temp it will allow. Mine is 170 degrees. Turn oven off.
  2. In a bowl heat milk to just slightly above room temperature (I heat mine up in a glass measuring cup in the microwave for about 1 minute 15 seconds).
  3. Into the warm milk, add the yeast and white sugar. Stir until dissolved. Allow the yeast mixture to proof (bubbles or foams) for 5-10 minutes.
  4. In your mixing bowl combine the flour, potatoes, yeast mixture, butter, and salt.
  5. Mix for 5-10 minutes with the dough hook if you own a stand mixer, or hand beat until and knead until the dough is a thoroughly combined and is a bit elastic.
  6. Split the dough in halves and form roughly into the shape of your loaf pans. Place each half into a greased loaf pan (e.g. cooking spray or butter).
  7. Place both loaf pans containing the dough in the warm oven (turned off) for at least an hour, in order to rise until double in size.
  8. While the dough is rising, combine the black pepper, red pepper, thyme, salt, garlic powder, onion powder, sugar, and parmesan cheese into a small dish. Add the olive oil to form a paste.

Herb Seasoning

  • 2 tsp coarse salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp organic thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 tsp extra virgin olive oil
  • 1 1/2 tsp parmesan cheese (grated)
  • 1/2 tsp white sugar (optional: to bring down the heat)
  • 1 egg white
  • 1 tsp water
  1. Separate the egg white from the yolk (discard yolk or save for another use).
  2. Combine egg white and water; whisk until combined.
  3. Once dough is double in size, preheat the oven to 375 degrees.
  4. Using a pastry brush, gently apply the egg white mixture to the top of the bread (be careful not to make it fall).
  5. Continuing to be careful, apply the herb paste to the dough.
  6. Bake the loaves in the preheated oven for 25 minutes or until the top is crusty brown.
  7. NOTE: Alternatively, you may remove the bread a few minutes before it’s done baking and apply the egg white mixture and herb paste, then continue baking until done.
Yields: 12 servings.

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