Posts Tagged ‘purple potato’
What’s a another thing to do with purple potatoes?
Make purple potato bread.
This lovely lavender dough, when baked, is perfect for pretty party sandwiches, thick-cut as French toast, or broken off in chunks to sop up stews and sauces.
Purple Potato Bread
makes one loaf
- 3/4cups water
- 1/4 cup soy milk
- 2 TBS butter
- 1 tsp salt
- 2 TBS sugar
- 2/3 cups cooked purple potato, mashed
- 3 + 2 TBS cups all-purpose flour
- 1 1/2 tsp fast rising yeast
- Grease 2 bread pans – 9 1/2 x 5 1/2 inches
- Place water, milk & butter in a microwavable bowl and cook until butter melts; pour into a large bowl.
- Add salt, sugar & mashed potato and beat until sugar dissolves.
- Add approx 1 1/2 cups of flour and beat until combined. Sprinkle the yeast over the batter and beat until yeast is thoroughly combined.
- Add remaining flour.
- Knead dough on a floured surface, incorporating more flour if needed, dough is no longer sticky — a few minutes.
- Grease a large bowl and place dough in it; flip dough over and let rise until doubled in size, 40 – 45 minutes.
- Place in a greased bread pan, cover with damp towel and let rise again until doubled in size, 45 – 45 minutes.
- Bake in a preheated 375 degree oven for 35 – 40 minutes or until tops of loaves are golden.
- Remove dough from pan and cool on a wire rack.