It’s time for Blogger C.L.U.E. Society again and this month I was assigned Liv Life Too and the theme is potatoes. Kim is the owner who combines her love of fresh ingredients, an active lifestyle and photography showing the world her and her husband’s life living in a small, coastal surf town in the San Diego, CA area. Live Life Too is named after one of her two children, Liv, who appears to live life in a most exciting and fun way!
I enjoyed getting to know Kim through her blog where I took my time to find just the right recipe reflective of Kim’s healthy lifestyle and my family’s picky eating habits. It didn’t take me too long to find this wonderful potato bread recipe and settle on it immediately because I have wanted to try making potato based bread for a very long time. Although it took me two tries to get it right, we were so thrilled with the results I have made it two more times since!
Just a note to remind you that I am now the co-owner of Yum Goggle where we have completely redesigned the website and hope you will visit. To assist those who use high end mobile devices, we now have a mobile app for Android! Yay! My daughter built it the other night – we hope to have it available for Apple and Google products soon! Here’s the link for Android devices: YG Mobile App
**The original recipe calls for 1 cup of potatoes cooked and mashed but my first try yielded heavy bread that no one cared for – so my second try used 1 cup of prepared instant potatoes that went over incredibly well
Kim’s recipe below makes a loaf of bread and about 9 rolls, I used the entire dough amount to make 24 rolls.***
Ingredients:
1 cup mashed cooked peeled baking potatoes (about 8 ounces) – I used instant potatoes.
1 cup fat-free milk
1 1/2 tablespoons honey
2 tablespoons butter
21.4 ounces bread flour (about 4 1/2 cups), divided
2 1/2 teaspoons dry yeast
1 1/2 teaspoons sea salt
2 large eggs
1 teaspoon olive oil
Cooking spray
Directions:
Combine first 4 ingredients in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110°. Stir with a whisk until smooth.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, yeast, and salt in a large mixing bowl. Add potato mixture to flour mixture, stirring with a fork until combined. Add eggs; stir until combined.
Add 9 ounces (about 2 cups) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; cover and let rest 5 minutes.
Divide dough in half. If you are going to make a loaf then do this: Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14 x 7–inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaf, seam side down, in an 8 x 4–inch loaf pan coated with cooking spray.
Shape remaining portion into 9 portions, and shape each into a ball. Place balls in an 8-inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
However, if you are making 24 rolls like me, just follow the entire loaf into balls and place in two 8-inch square baking dishes coated with cooking spray and follow all the other directions.
Preheat oven to 350°.
Bake at 350° for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom. Remove from pans; cool on wire racks.
We especially enjoyed these warm from the oven with butter and honey!
Now check out my friends other posts for Blogger CLUE. Wonder who had mine?
- Bacon Wrapped Potatoes w/ Sriracha Sauce by Debra from Eliot’s Eats
- Bacon-wrapped Smashed Redskin Puffs by Stacy from Food Lust People Love
- Balsamic Roasted Fingerling Potatoes by Wendy from A Day in the Life on the Farm
- Basil Lime Gin Gimlet by Christy from Confessions of a Culinary Diva
- Cheddar Scallion Potato Buns by Lora from Cake Duchess
- Chicken Pot Pie by Heather from girlichef
- Chipotle Sweet Potato Soup by Kim from Liv Life
- Chocolate, Coconut, Butterscotch and Oatmeal Cake Cookies by Lisa from Authentic Suburban Gourmet
- Daisy’s Noisette Potatoes by Janet from Cupcakes to Caviar
- Honey Dijon Roasted Potato Salad by Ramona from Curry and Comfort
- Irish Brown Bread by Kathy from Bakeaway with Me
- Irish Old Fashioned Cocktail by Christy from Confessions of a Culinary Diva
- Okie Peasant Potato Soup by Christiane from Taking on Magazines
- Potato and Celery Root Puree by Lea Ann from Cooking on the Ranch
- Potato and White Bean Soup with Sage by Kathy from A Spoonful of Thyme
- Potato Rolls by Kelli from Kelli’s Kitchen
- Potatoes O’Brien by Azmina from Lawyer Loves Lunch
- Slow Cooker Beef and Guinness Pie by Anna from annaDishes
- Smoked Salmon Chowder by Jean from Lemons and Anchovies
- Tchertma (Zucchini and Eggs) by Kate from Kate’s Kitchen
- Thin Crispy French Fries by Liz from That Skinny Chick Can Bake
