THE Best Potato Bread

Have you ever enjoyed a warm piece of freshly sliced potato bread fresh out of the oven, slathered in melting honey-butter? Seriously, a little slice of heaven. Because who doesn't want a little slice of heaven now and again? Right? Or who wants the feeling like you're being wrapped in a fuzzy warm blanket on a cold winter's morning enjoying a fresh slice of homemade bread with your breakfast and hot chocolate?

I am super excited to share THE Best Potato Bread recipe out there with you guys. I've worked to make this the best there is. So light and fluffy~ and easy! There really is nothing that can beat the delicious taste and aroma of fresh, homemade bread. You'll love baking this recipe and sharing it with friends and family. And get some practice in the fine art of baking bread too.

I used to be scared to death to even attempt to make bread. I had no idea how yeast worked, and kneading for 10 minutes strait just sounded like so much fun! Not. Even being scared to death, that little 'self-reliant' part of me always had the desire to learn. I always thought to myself, "how cool would that be if I could actually make bread at home from scratch? Then I wouldn't have to buy it at the store anymore...' When I finally received a heavy duty kitchen aid stand mixer for Christmas a couple years ago, it gave me the courage to finally start my bread baking journey.

Potato bread is great because the potato itself adds moisture to the bread, giving it an extra softness too. In this recipe, you can use left over mashed potato, or even instant mashed potato. In this post, I'll go over a few important tips I've learned when making basic bread recipes.

The first thing I would recommend is purchasing an instant read food thermometer if you don't already have one. This tool is the number one tool I always recommend to anyone who has a desire to become a good cook. It will seriously save your life! (Plus countless recipes too.)

Yeasted breads can be tricky because of, well, yeast. When making bread, you want the temperature of your liquid ingredients to be about 110 degrees F. This makes the yeast very happy (the perfect temperature to activate it) and it will do what it's supposed to do; create bubbles that will 'leaven' or raise your dough. In the past I always burned my yeast to death by using milk/water that was too hot, and I'd have an epic fail on my hands.

If you've never baked home made bread in a loaf pan (in the oven) before, there's a technique to properly placing the dough in the pan for the second rise.

Divide the dough in half equally. Take one half of the dough and roughly shape it into a rectangle that's about as wide as your loaf pan. Roll the dough out so it's about 1/2 to 1/4 inch thick, doing your best to maintain the width of the rectangle.

Then gently roll it from one short end to the other. Turn the dough up and pinch shut the seams on the bottom and sides. Place the rolled dough seam side down in the loaf pan, pressing it gently so the dough touches all sides. Repeat with the remaining portion. I put the loaf pans back in the warm oven to rise again, loosely covering them with plastic wrap to keep them from drying out. Don't use a towel. I know that's the way grandma used to do it, but that's because grandma didn't have plastic wrap :0)

When baking your bread, it's done when the internal temperature reaches 190 degrees F. Once again our handy instant read thermometer is a life saver. Insert it just above the rim of the loaf pan down towards the center of the bread.

Baking really is an art form that has a million different techniques and variants that can have a significant impact on how your loaves turn out. The bread can be affected by the type of flour you use to the humidity in your home. Even the altitude can influence the way your bread bakes. Don't let these factors intimidate you! Just keep trying, and you'll learn something new each time you bake. I think that baking bread is an excellent skill that everyone should learn :0) Enjoy the journey!

THE Best Potato Bread

by The Goldilocks Kitchen

Prep Time: about 2 hrs 45 minutes

Cook Time: 25 to 35 minutes

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Ingredients (2 loaves)

• 1 cup mashed potatoes
• 2 eggs, lightly beaten
• 1/2 cup soft butter
• 1/2 cup sugar
• 1 tsp salt
• 1 package of Rapid Rise active dry yeast
• 1/2 cup milk, heated to 110 degrees
• 3 1/2 cups bread flour (about), more for dusting work surface

Instructions

1. Begin by turning your oven to the warm setting and move an oven rack to the center position. In the bowl of a stand mixer fitted with the paddle attachment, mix the mashed potatoes, eggs and butter. Next, Mix in the sugar, salt, yeast and warm milk until fully incorporated.

2. At this time, switch the warm setting off on your oven. Switch out the paddle of your stand mixer and replace with the dough hook. On low speed (2), slowly add the first three cups of flour, one cup at a time, until the dough comes together around the hook. Knead for 5 minutes. If the dough is still sticking to the bottom, then add a tablespoon more flour. Continue to let the machine kneed the dough for about 4 more minutes, adding more flour a tablespoon at a time if needed, until the dough no longer sticks. The dough should knead for about 8 to 10 minutes total. With the machine off and unplugged, gently press your finger into the dough. If it 'bounces back' a bit and doesn't stick to your finger, it's done. If not, add another tablespoon to 1/4 cup flour and knead for another 1 to 2 minutes, until the dough firms up and isn't sticky.

3. Dump out the dough ball onto a lightly floured surface. Round the dough with your hands and place it in a lightly greased mixing bowl. Turn the dough over so the side with grease on it now faces up. Cover tightly with plastic wrap, and let it rise in the warm oven until doubled in size, about 45 minutes to 1 hour.

4. Remove the dough from the oven and punch it down to deflate. Turn it out onto a lightly floured surface large enough to roll it out. Divide the dough into two even halves. Roll the dough into a long rectangle. It should be about as wide as the loaf pan you plan to bake it in. Carefully roll the dough from short end to short end, and pinch and fold the ends underneath along the seam. Place the dough, seam side down, in a lightly greased bread/loaf pan. Cover lightly (aka don't pull tight the edges) with plastic wrap that has been sprayed with cooking spray. Repeat for the other loaf and place pans back in the warm oven to rise again for 45 minutes to 1 hour. You're ready to bake it when the dough has risen about 1 inch above the rim.

5. Gently remove the loaf pans from the oven, placing them somewhere draft free, and heat it to 375 degrees. Bake the loaves on the middle rack for 25 to 35 minutes, or until internal temp reaches 190 degrees. Remove and dump out onto a wire rack to cool on their sides for approximately 1 hour. Slice and serve, or wrap tightly with plastic wrap and then tin foil to store in the freezer.

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Blueberry Swirl Muffins

Ladies and Gentleman! Announcing the ultimate Blueberry muffin! So moist, delicious and full of blueberry flavor in every bite, you'll gobble them up faster than you can say supercalifrajalisticexpialadocious!
You are seriously gonna love these. When I pull these out of the oven, I have to fight my kids off with a Styrofoam sword or they'd eat them all up :0)

There are a million blueberry muffin recipes out there. Of course I'm going to share some secrets with you that will take your average blueberry muffin and really make it exceptional. You can use frozen or fresh blueberries for this recipe, and you'll be cooking a portion of them into jam on the stove. ( I learned a valuable lesson when making this batch~ don't buy fresh blueberries out of season. Holy cow expensive!)
I prefer fresh when the budget will allow. The quick berry jam that you'll cook is then swirled around in the batter to ensure sweet berry flavor in every bite. Top the muffin batter off with a lemon sugar streusel and you have perfection. I love the way the tart bright flavor of lemon balances the sweetness of the cooked blueberries.

Buttermilk is used in the batter to help give a really nice bit of tartness, and again works to balance the sweet flavor of the berries. I have talked about making your own substitute buttermilk at home in previous recipes. Do not use the substitute for this recipe, or your muffins will be dry. You'll need to use store-bought buttermilk this time.

Over-mixing this batter can be a real downer. Literally. If you mix it too much before baking, too much gluten will form from the flour and inhibit the rising in the oven during baking time. If you want your muffins light, moist and airy, be careful when mixing the berries and flour into the batter. You'll want to see a few small streaks of white flour remaining. Don't worry, as the muffins rise and cook in the oven the flour will be moistened and incorporate into the muffin just fine.

So here it is, the recipe for the best blueberry swirl muffins!

Blueberry Swirl Muffins

by The Goldilocks Kitchen

Prep Time: 20 minutes

Cook Time: 18 minutes

Keywords: bake bread Blueberries

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Ingredients (1 dozen)

Lemon Streusel Topping

• 1/3 cup sugar
• 1 tablespoon finely grated lemon zest (1 large lemon or 2 small)

Muffins

• 2 Cups fresh blueberries
• 1 and 1/4 cup sugar
• 2 and 1/2 cups all purpose flour
• 2 and 1/2 teaspoons of baking powder
• 1 teaspoon salt
• 2 large eggs
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1/4 cup vegetable oil
• 1 cup buttermilk
• 1 and 1/2 teaspoons vanilla extract

Instructions

Stir together the lemon zest and the sugar in a small bowl and set aside.

Set your oven to heat at 425 and move an oven rack to the upper-middle position. Spray your muffin tin with cooking spray. Measure out the sugar. Scoop one heaping teaspoon of sugar out and put it in a small saucepan. Add 1 cup of blueberries to the sauce pan and place it over medium heat. Bring to a simmer, stirring and mashing the berries with a spoon until the berries are all broken and the mixture is thickened and reduced to approximately 1/3 cup jam. Remove from heat and continue with the recipe while it cools.

Whisk the flour, baking powder, and salt together in a large mixing bowl. In a medium bowl, whisk the remaining sugar and the eggs together until thick and well mixed. Slowly whisk in the butter and oil, followed by the buttermilk and vanilla.

Using a rubber spatula, fold the egg mixture and remaining 1 cup blueberries into the flour mixture until just moistened. The batter should be very lumpy with a few white streaks of flour. Don't overmix.

With a 1/3 measuring cup or an ice cream scoop, divide the batter evenly among the twelve cups in the muffin tin. The batter should completely fill the cups. Spoon 1 teaspoon of the jam mixture into the center of each muffin. Using a skewer or toothpick, gently swirl the batter around back and forth about 4 or five times. You just want to swirl the jam around in the batter, not mix it together. Sprinkle the lemon streusel on top and place the muffin tin in the oven for 17 minutes, rotating the pan half way through baking.

Cool the muffins in the pan for 5 minutes, then remove to finish cooling on a wire rack. I like to use a good pair of tongs to get the muffins out easily. Run a knife around the edges first.

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Great Zucchini Bread

This is my go to recipe for Zucchini Bread. The great thing about it - there are a few tricks to intensifying the flavor, making this recipe unique and extra delicious.

If you haven't done it before, growing a Zucchini plant in your yard is quite easy!(If you happen to have a yard. Right now I don't.) One plant will give you all the zucchini you could ever want all summer long. The 'fruit' can grow up to 3 feet long, but I don't recommend letting them stay on the plant that long, the fruit will turn fibrous and have less flavor if it gets too big. Zucchini is usually harvested when 8 to 12 inches long, as the seeds are still immature and soft. When preparing the zucchini for this recipe, the skins need to be washed and the seeds scooped out like this:

I use a food processor with the shredding blade to shred the zucchini.
If you don't have a food processor, you can simply use a box grater or cheese grater to shred the zucchini. In this recipe, you will wring out some of the water held in the zucchini, which is over 90% water! This helps to prevent soggy bread. (Which happens often in zucchini bread.) The moisture is replaced with ingredients that have flavor, making this recipe unique.

Did you know that Zucchini flowers can also be eaten? They are often stuffed, deep fried or even cooked into quesadillas! Zucchini is low in calories and a good source of folate, potassium, and vitamin A.

Great Zucchini Bread

by The Goldilocks Kitchen

Prep Time: 25 minutes

Cook Time: 50 minutes

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Ingredients (1 loaf)

• A 1 pound zucchini, or two smaller zucchini equaling about a pound, seeds removed and shredded
• 2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground allspice
• 1/2 teaspoon salt
• 1 and 1/2 cups sugar
• 1/4 cup of plain yogurt
• 2 large eggs
• 1 tablespoon lemon juice
• 6 tablespoons of unsalted butter, melted and cooled

Instructions

Adjust the oven rack to middle position and heat to 375 degrees. Generously coat a 9 by 5 inch loaf pan with cooking spray. Wrap up the shredded zucchini in a thin kitchen towel and squeeze or 'wring' the juice out of the zucchini.You'll need some 'elbow grease' for this :0) Use a towel that you don't mind getting stained. This removes the excess water and concentrates the flavor.

Whisk flour, baking soda, baking powder, cinnamon, allspice and salt in a medium bowl.

Whisk sugar, yogurt, eggs, lemon juice, and butter in a bowl until combined. The yogurt replaces the water lost from the zucchini and adds flavor to the batter.

Gently fold the yogurt mixture and zucchini into the flour mixture until no flour streaks remain. Transfer the batter into the prepared pan and bake until golden brown and knife or skewer inserted in the center comes out with a few crumbs attached, 45 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack to cool for about an hour.

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