Buttermilk Potato Bread
My friend, Jamie Beecham, also a JAP member tried this bread and used sweet potato in place of the potato, she highly recommends it and I trust her judgement, so give it a whirl! :o)
I came across this recipe in an old church cookbook. I changed up a couple things and made it mixer friendly. Sorry to anyone that would still knead the dough by hand.
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Drain and RESERVE liquid, add enough water to potato water to make 1 cup.
Mash potato with a fork, set aside.
While yeast is resting, heat buttermilk and butter together in microwave or on stove top just until butter has melted. Pour over mashed potatoes and mix well.
When yeast is foamy, add potato mixture, remaining sugar, salt and 2 c of bread flour to yeast mixture. With whisk attachment, whisk on medium speed for 1 minute, then high for 1 minute.
Beat egg with cream, brush over loaves and bake at 375 for 30-40 minutes. Or until internal temp is 170.
Or for rolls, I turn dough out on to lightly floured surface form dough into approx 24 buns, I use my large cookie scoop (1/4 c size) to help get evenly sized buns. Place on parchment lined air bake cookie sheets, cover with plastic wrap, let rise until doubled, brush tops with egg wash, then bake at 350 for 20 minutes. Or until an internal temp of 180.