I started making this in the ’90s when Sara & I were raising our kids. She taught me how to knead bread, and how to know when I had the right amount of flour, etc. I skipped 30 years, then started making it for Vicki. She loved it and that led me to start making other breads as well. We (and then I, after she died) have only bought a couple of loaves total in the last 18 months. I’ve made all of it. It turns out that making bread is one of my easiest kitchen tasks, especially no knead breads.
Potato Garlic Bread
This is a highly unusual but delicious bread. It's best served at barbecues, or with a hearty meal. I always serve it with barbecued spareribs.
Equipment
- Mixing bowl
- Loaf pan
- Saucepan
- Measuring cups and spoons
Ingredients
- 1 Potato – large Boiled, cooled, and grated (enough to make 1½ cups grated potato
- 1 Garlic clove, large Put through a press
- 1 teaspoon Salt
- 1 Cake of yeast
- 2 teaspoons Sugar
- 2 cups Flour
- Softened butter
Instructions
- Combine the potato, garlic (use more garlic if desired), salt, potato water, yeast, and sugar.
- Stir until the yeast is dissolved and then add the flour. You will have to finish mixing this dough with your hands.
- When it is thoroughly blended, brush the top of the dough with soft butter, cover, and let rise until doubled.
- Punch the dough down and turn it into a well-buttered loaf pan.
- Brush the top of the dough with soft butter again and let rise again.
- Bake in a 375° oven until well browned and done, approximately 25 to 30 minutes.
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