I started making this bread yesterday, when the flakes were just starting to swirl around outside my window. Now, we're enjoying warm slices while we look out at the foot of snow Mother Nature decided to dump on us overnight.
As I warned you, this recipe also comes from the March issue of Cooking Light. It's called "Monday Morning Potato Bread and Rolls," because the woman who created it was using up Sunday night's mashed potatoes in the process. She also confessed that the rolls don't last past Tuesday in her house. I believe it. The bread and rolls were both fantastic; flaky, light and really delicious.
Monday Morning Potato Bread and Rollsfrom Cooking Light, March 2009
1 cup cooked mashed potatoes 1 cup fat-free milk (I used 2%) 3 T. honey 2 T. butter 4 1/2 cups bread flour, divided 2 1/2 t. dry yeast (I used one packet) 1 1/2 t. sea salt (I used kosher salt) 2 large eggs 1 t. olive oil cooking spray
Combine first 4 ingredients in a microwave-safe bowl. Microwave at high for 2 min., or until mixture is 110 degrees. Stir with a whisk until smooth.
Combine 1 1/2 cups flour, yeast and salt in a large bowl. Add potato mixture and stir with a fork until combined. Add about 2 cups of flour to the potato mixture and stir until a soft dough forms.
Turn the dough out onto a floured surface and knead until smooth and elastic, about 10 minutes (I used my daughter for this!). Add enough of the remaining 1/2 cup flour as needed to keep the dough from sticking to your hands.
Place the dough in a large bowl coated with olive oil, turning to coat the top. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size. (Gently press two fingers into dough. If indentations remain, dough has risen enough.) Punch dough down and let rest 5 minutes.
Divide dough in half. Roll one portion into a 14x7 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 8x4 loaf pan coated with cooking spray.
Shape remaining portion into 9 balls. Place into a greased 9x9 square baking dish. Coat tops of bread and rolls with cooking spray, cover and let rise in a warm place for 30 minutes, or until doubled in size.
Preheat oven to 350 degrees. Bake for 30 minutes, or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom. Remove from pans and let cool on wire racks.