WHAT TO DO WITH POTATO WATER RECIPES
POTATO WATER BREAD (BREAD MACHINE) RECIPE - FOOD.COM
When I was little, my mom made homemade bread with potato water and I had never forgotten the taste. It was sooooo goooood!!! Since then, my mom has passed but I longed for that bread. After making a few substitutions and alterations, I think I've succeeded in being able to imitate her recipe as close as possible. This recipe calls for less yeast due to the starch content in the potato water that contributes to the rising action. The first time I made this bread, the taste brought me back to the good ol' days!! A good and tasty way to use saved potato water!!! Because this bread browns up darker than most, I would suggest a light crust setting on your machine.
Total Time 98 hours
Prep Time 48 hours
Cook Time 5
Yield 1 large loaf, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in the order recommended by the manufacturer.
- Select the basic bread setting.
- Bake as normal.
Nutrition Facts : Calories 548.2, FatContent 7.8, SaturatedFatContent 4.3, CholesterolContent 18.1, SodiumContent 645.4, CarbohydrateContent 103.2, FiberContent 3.8, SugarContent 6.6, ProteinContent 14.2
CLEVER WAYS TO USE INSTANT POTATOES
adapted from King Arthur Flour
Provided by Jill Nystul
Categories Main Course
Total Time 24 minutes
Prep Time 20 minutes
Cook Time 4 minutes
Yield 6
Number Of Ingredients 4
Steps:
- Add the eggs and the salt to the potatoes and combine.
- Then add the flour and mix until you achieve a soft dough.
- Turn the dough out onto a floured surface and knead just until the dough ball is smooth. Then cut your dough into 8 equal pieces.
- Working with one dough piece at a time, roll it out into a rope that’s about the same width as your thumb.
- Use kitchen scissors or a knife to cut the rope into 1/2” to 3/4” pieces. Place the dough pieces on a piece of parchment paper that has been floured lightly.
- To shape the gnocchi, hold your gnocchi board at a 45 degree angle and use your other hand to press a piece of dough onto it with your thumb. Gently drag your thumb down the board about an inch or so, and the dough should curl back around your thumb as you go, forming a little pocket.
- Put the gnocchi back onto your floured parchment paper as you go.
- Bring a large pot of water to a boil and add salt (about a half teaspoon or so.) Place your gnocchi gently into the boiling water, but don’t crowd them. They should all be able to sit on the surface of the water in a single layer.
- Let your gnocchi cook until puffed and tender, about 4 minutes. Scoop them out of the pot with a strainer spoon or drain them into a colander.
Nutrition Facts : ServingSize 6 servings, Calories 243 kcal, CarbohydrateContent 48 g, ProteinContent 7 g, FatContent 1 g, CholesterolContent 54 mg, SodiumContent 430 mg, FiberContent 2 g
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