Potato Bread Recipe Turn to Great Potato Rolls if You Know How to Bake Bread

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Potato Bread Recipe and Spoon Bread Recipe are Both Egg Bread Recipes

The potato bread recipe is among my favorite breads, especially potato rolls. They are very light but yet very moist and a great flavor.

Potato bread recipe, Potato rolls, Refrigerator rolls, Spoon bread, Bread recipes,bread baking,bagel recipe, pumpkin bread,easy bread recipes

REFRIGERATOR POTATO ROLLS

1 Cup instant mashed potatoes

1 Package dry yeast

½ Cup lukewarm water

1 Cup milk

½ Cup shortening

3 Beaten eggs

½ Cup sugar

2 Teaspoons salt

5 to 6 Cups sifted flour

Dissolve yeast in the warm water.

Scald the milk, set off of heat and then add the shortening to melt. Let cool to warm. Add beaten eggs, sugar, salt, instant potatoes and yeast mixture. Stir in 4 cups of the sifted flour. Put remaining flour on board or table and dump dough onto the floured board. Knead in enough flour until dough is smooth and elastic. Place dough in a large greased bowl and cover with a clean wet cloth. Place in the refrigerator for 24 hours. It will rise a little.

Preheat oven to 350F degrees.

Shape the potato bread recipe into rolls. (allow for rising) Place in a warm place and let rise. Bake until rolls are light brown.

The following bread recipe is also very good. To me it is more like a bread pudding because of the moisture.

SPOON BREAD

1 Cup cornmeal

1 Teaspoon salt

2 Eggs, separated

2 Cups milk

2 ½ Teaspoons baking powder

Preheat oven to 375F degrees.

Grease a small casserole dish or a 9 inch baking pan.

Add the salt to milk and gradually stir in the cornmeal. Set over a double boiler and cook until mixture is thick and smooth; set aside to cool to lukewarm.

Beat egg yolks.

Beat egg whites until stiff peaks form.

Add the baking powder and beaten yolks to the lukewarm cooked mixture; mix well.

Fold in beaten egg whites.

Pour into greased pan and bake for 35 minutes. Spoon hot from pan to serve.