POTATO BREAD KROGER RECIPES

Steps:

• Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. , In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• In a glass measuring cup or small bowl, combine lukewarm water and 1 teaspoon sugar. Sprinkle yeast on top and let sit until foamy, about 10 minutes. Stir yeast into water. If using a stand mixer: Attach the dough hook. Add flour, remaining 2 tablespoons sugar, and salt to the stand mixer bowl. Mix on medium speed until just combined. Stop the mixer, then add yeast mixture and potatoes and mix on medium speed until just combined. With the mixer running, add softened butter 1 tablespoon at a time until fully incorporated. Continue mixing until a smooth dough forms, about 5 minutes. If mixing by hand: In a large bowl, whisk flour, remaining 2 tablespoons sugar, and salt. Using clean hands, gradually mix in yeast mixture (it will be dry and crumbly at this point), then add in potatoes and mix thoroughly until no dry spots remain. Knead in softened butter 1 tablespoon at a time until fully incorporated, then turn out onto a lightly floured surface and knead until smooth, 2 to 3 minutes more. Grease a large bowl with cooking spray or olive oil and transfer dough to bowl. Cover with a kitchen towel and let rise at room temperature until doubled in size, about 1 hour. Meanwhile, butter the insides of two 8”-x-4” loaf pans. Lightly flour a clean surface, and then make a fist with your hand and gently push into the center of the risen dough. Turn dough out onto the surface, knead a couple times, then shape into a ball. Cut the dough in half with a knife or bench scraper. Place each half cut-side down inside prepared loaf pans. Cover again and let rise 45 minutes more. (The dough should have risen past the rim of the loaf pan at this point.) Preheat oven to 400° about 30 minutes into the 45-minute rise. Brush tops of loaves with half the melted butter and bake on the middle rack until golden, about 30 minutes. (You can also use an instant read thermometer to check doneness; the center of the loaf should reach 190°.) Optional: Carefully remove the hot loaves from baking pans and place on a sheet tray. Return to oven and bake 5 minutes more; this will firm up the outer crust. Brush baked loaves with remaining melted butter and sprinkle with flaky sea salt if desired. Let cool completely before slicing.